She makes the dish to order by filleting a loup de mer that weighs 1–1.5 pounds. She cleans the head and tail and places them on a rectangular platter
Next, Baumgarten slices the fillets and lays them in the shape of a fish between the head and tail, seasoning them with fleur de sel, lime segments, sliced Fresno chiles, shaved shallots and olive oil. She garnishes the dish with micro cilantro.
The whole fish ceviche has been on Herringbone’s menu since the restaurant opened on June 1, 2012.