Nominated by Nicholas Gill founder of http://nicholasgill.com

Ceviche is such a point of pride in Peru that it has its own national holiday, June 28. Javier Wong, the chef/owner of Chez Wong in Lima, is considered a master of ceviche (spelled cebiche in Peru). Wong works with Pacific sole only. That is the only fish you will ever see here. He gets the best pick from the market and is a master with the knife. He breaks down the entire fish at a small table at the head of the dining room and dices it up for a ceviche. He mixes it in a bowl right at the table with just the right amount of salt and lime. After the ceviche you can add a tiradito (a sashimi like cousin to ceviche) and/or a saltado (stir fry), which Wong prepares in the kitchen in a wok with a high flame. Everything is unbelievably simple, yet no one has been able to do it better.