The Chilean salmon is a lunch favorite. Pan sautéed, it’s served with a roasted poblano cream sauce, house-made pico de gallo and a side of cilantro lime rice. Also pictured is Tío Javi’s light and flavorful ceviche. Fresh Gulf shrimp, fish, diced tomatoes, onions, cilantro and jalapeño are marinated in fresh lime juice, which gives the seafood and onions a softened, “cooked” while imparting floral, citrusy notes. The ceviche is topped with avocado slices and tortilla strips. (Collin Richie)
Business Lunch: Tio Javi's Mexican Grill, on Constitution Avenue, features contemporary Tex-Mex cuisine, including the Chilean salmon, a lunch favorite.
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