Dallas Fish Market chef Randy Morgan says his goal is to align food with décor, in this case a modern white glass and metal room with repeating geometrical shapes cleansed into near sterility. Thus Morgan, who resuscitated the shuttered Russian Tea Room in New York, works his food into these cues, sometimes by shaping, sometimes by deconstructing and reformulating. His ceviche reflects this mindset, if only subtly. It's an invigorating mound of precisely minced Hawaiian red snapper interlaced with bits of mango and jalapeño that issues bursts of cumin. Morgan has teased out a workable juice formula—roughly 60 percent lime with 40 percent orange—to flash-cook the fish into opacity while moderating the lime intensity as it annuls the orange sweetness and preserves natural fish flavors and textures—flavors balanced with the precision of the mincing. Geometry never tasted so good.