The mixed seafood ceviche here combines scallops and seasonal white fish in a citrusy leche de tigre with avocado and pepitas, making for a composed starter rather than a rustic bowl.[29] What distinguishes this version is the upscale Pacific Northwest approach: carefully plated seafood, thoughtful garnishes, and a marinade calibrated to complement high-quality shellfish rather than overwhelm it.[29] On the plate you get a contrast between silky scallops, tender fish, creamy avocado and a bit of crunch from the seeds, all served chilled with bright acidity and moderate spice.[29] Hotel restaurant diners and seafood-focused coverage point to this ceviche as a notable option among the raw and chilled offerings, especially for those wanting a polished rendition.