The namesake dish couldn't be simpler: finely chopped red onions, tomatoes, cilantro and a whole lot of lime. Get the shrimp, fish or octopus ceviche stacked two inches high on tostadas, with slices of avocado balanced on top. Or go for a fried oyster po' boy that strikes a balance between upscale and classical by adding thick wedges of tomato and real, unshredded lettuce. The kitchen at Ceviche Oyster Bar knows their way around a fryer, and the catfish and okra avoid becoming grease bombs. There's a big patio and Dos Equis on draft, too.