At Porto, we are trying to create something that no one else in the country is doing,” says Marcos Campos, executive chef of Porto and Bonhomme Hospitality partner.

If ever there was a dish to convince conserva-phobes that these preserved tinned products are the real deal, it’s Navajas & Esparragos Blancos at Porto, a recent Michelin-star recipient.

Like so many other great classic dishes in the world, ceviche’s true origins are up for debate. Heck, even its name varies with cebiche, seviche, sebiche and, for inventing the dish made from raw fish cured in fresh citrus juices.