Must-Try: spicy tuna ceviche to swoon over at Bent
Must-Try: spicy tuna ceviche to swoon over at Bent
Ceviche is usurping sushi and sashimi as the raw fish dish du jour. At Bent on Dundas West, Susur Lee marinates tidy blocks of tuna and watermelon in lime, cilantro and rocoto chilies (a couple of notches hotter than jalapeños). On top, he sprinkles scallions, basil, nasturtium leaves and crunchy croutons made of youtiao, the Chinese equivalent of churros. It’s a dish best enjoyed one cube at a time: chili-blazed tuna followed by a sweet watermelon chaser. 777 Dundas St. W., 647-352-0092.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/must-try-bent-ceviche/&title=Must-Try: spicy tuna ceviche to swoon over at Bent&picture=https://torontolife.com/wp-content/uploads/2013/08/must-try-bent-624x395.jpg&description=[caption id="attachment_228117" align="aligncenter" width="656"] (Image: Michael Graydon)[/caption]
Ceviche is usurping sushi and sashimi as the raw fish dish du jour. At Bent on Dundas West, Susur Lee marinates tidy blocks of tuna and watermelon in lime, cilantro and rocoto chilies (a couple of notches hotter than jalapeños). On top, he sprinkles scallions, basil, nasturtium leaves and crunchy croutons made of youtiao, the Chinese equivalent of churros. It’s a dish best enjoyed one cube at a time: chili-blazed tuna followed by a sweet watermelon chaser. 777 Dundas St. W., 647-352-0092.){kind=link}