Miranda

Ceviche (Seasonal)

Raw. That’s how I like my fish best. I’ve been waiting all year for Miranda’s summer ceviche appetizer (MP; $10 – $15).

Chef Sasha Miranda sources her seafood daily, so you can expect a few delightful surprises each day, in addition to the usual delicious base of bay scallops, shrimp, bacalao and Portugeuse octopus.

I love how the raw babes are dressed: a bit of sweetness, a touch of heat. Mango or sweet potato cubes add the sweetness and jalapeño or habanero kick the dish to life.

I like to scoop up all this goodness with the homemade super-crisp tortilla triangles. Miranda’s ceviche will be my go-to dish till Sasha replaces it with her fall empanadas.

Editor’s PickCynthia Sin-Yi Cheng | June 22, 2011

Latin American, Mexican, Seafood, Raw

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[+] Information

Miranda

80 Berry St
New York, NY, 11211
718-387-0711

Ceviche (Seasonal): $$

Website | Menu | Reservations

Other cravings from Miranda

Grilled Baby Octopus Salad

Garganelli

See all cravings in Williamsburg (43)

[+] Cravings Box

Sasha Miranda

Lake Minnewaska, New Paltz NY
I am a member of the MDSA (Minnewaska Distance Swimmer’s Association) which is a clean, clear mountain lake which I visit as much as possible for a swim on my days off during the summer.

Mom’s Cookies
My mom makes a great cookie, she likes to try different recipes, especially in the winter. My favorite is almost like a granola bar, packed with goodies:
Oatmeal, pecan, dried apricots, currants and dark chocolate chunks

Mauricio’s Mole de Torta de Queso
A simple mix of grated Mexican cotija cheese and eggs formed into patties, pan fried and then they are then simmered in a mole sauce. My favorite is a Mole Verde with tomatillos, jalapenos or serrano chiles and toasted cumin seeds; serve with sliced avocado, radishes and an herb called papalo – yum!

[+] Chef Profile

Sasha Miranda

One of the bright lights of the Williamsburg dining scene is Miranda, which features Italian- and Mexican-inflected cuisine from owners Sasha and Mauricio Miranda. Sasha, who grew up nearby in Flushing, cooks, while Mauricio, a native of Guerrero, Mexico, serves as sommelier and welcoming host.

That they ended up on this quiet, tree-lined corner of Berry Street cooking their quirky, delicious style of food seems preordained. Sasha’s Irish-American grandfather was born on this street, back when it was dominated by Irish and Italian immigrants. And on Sasha and Mauricio’s first date, they dined in the neighborhood and were intrigued by its potential.

Miranda’s multi-ethnic cuisine evolved from the couple’s childhood taste memories. Mauricio grew up with a mother who made her own chocolate and grew the corn for her masa. Sasha loved her Dominican-born grandmother’s quipes (an adaptation of Lebanese kibbeh, deep-fried bulgur and minced meat rolls) and her embellished Italian pasta sauce with tomatoes, capers, olives and raisins.

Sasha’s interest in cooking started at a young age. As a precocious eight-year-old, Sasha titled her first original recipe “My Virgin Cold Pasta Salad”—just the beginning of a life-long love for all foods Italian and olive oil-related. Later, when she was a freshman at Queens College, Sasha’s aunt and uncle treated her to a birthday lunch at the Culinary Institute of America (CIA) in Hyde Park. Sasha was enthralled “by all these people my age excited and talking about food,” and says, “I was sold.” She applied soon after and the rest is history.
After graduating from the culinary school in 2000, Sasha, landed a scholarship to attend a six-month program studying the food and culture of Italy. But she loved the CIA so much it was hard to cut ties; she returned there afterward to work as an assistant to a chef-instructor, then helped another faculty mentor open a restaurant in Rhinebeck. A string of Manhattan restaurant jobs followed, honing both her front and back-of-the-house skills.

Sasha and Mauricio met in 2002 while they were both working at Verbena. When her parents came to the restaurant to celebrate her father’s birthday, Mauricio, who barely knew Sasha, impishly asked her, “How are my in-laws?” His joke became reality. The couple became engaged in 2005, but didn’t marry until 2009, two years after launching Miranda. They had a small reception at the restaurant, and, naturally, Sasha did all the cooking.