I love the Red Hook Ball Fields when the sun is out and the South American food stands are in full operation (the 2010 season began May 1st). While I'll usually take a huarache (a sort of fried masa tortilla with assorted meats, cheese, and various toppings that makes a Calexico burrito look like a shrunken twinkie) or a couple tacos with some chorizo or bistec, my first go-to is always one and the same: ceviche out of a van. This happens at the Ecuadorian Rojas family ceviche stand at the far end of the lineup on Bay Street. Things get Gonzo at this little shack.

The sheer flavor and texture of of this fresh seafood-plenty mouthfeel that hits you with the first taste of the ceviche mixto warrants shelling out 9 bucks. They do individual shrimp and fish versions, but the mixto...the mixto is where life is good. The broth is milky and tangy, and as your teeth shred through the marvelous texture of acid-cooked seafood (yielding squid, toothsome shrimp, chewy blue marlin), your high is elevated by a generous pour of the green salsa they have on hand. Take my advice and be more than generous with the salsa- along with pho, it's one of the best breakfasts you could have. 

To learn more about this marvelous stand, head to the Porkchop Express, where the author has done a pretty excellent chunk of research.