Miami is no stranger to ceviche, but the one at this casual Ecuadorian counter inside a cheery food hall in downtown stands out among them. Pristine mahi mahi in a smooth blend of coconut, ginger, and peanut and garnished with thin strips of watermelon radish is a winning combination with plantain chips. Across a nicely curated menu, Chef Alejandra Espinoza has other ideas that show equal levels of tropical flair. Her riff on traditional chicken stew using sweet plantain dough is as satisfying as her local fish wrapped in banana leaf. A scoop of ice cream or a mug of frozen cacao juice make for a refreshing send-off. One bit of housekeeping: Diners are seated and can order from any of the restaurants in the court from their server.