How does Jose Garces improve Chifa’s critically acclaimed ceviche selections? By giving over complete control of the preparation to guests. The Iron Chef is now offering a daily selection of market fresh fish that guests can choose from as well as three different preparations for each. Fish choices will change daily. Ceviche styles include Ecuadorian, with spicy tomato, jalapeño, chives, yellow tomato gel and avocado, Peruvian, with leche de tigre, sweet potato, mote, rocoto aioli and pickled onion, and Nikkei, with garlic, ginger, lemongrass, soy-yuzu and sesame.