San Diego is, of course, fish taco heaven, but for years Hector Casanova’s Casanova Fish Tacos have stood out to me for a couple of reasons: He’s using fresh local fish, not frozen. And he has developed intriguing flavor profiles. A look at his menu reveals inspiration from other cuisines or other dishes, like Cochinita Pibil, that you wouldn’t associate with fish tacos. The flavors he develops translate well from the original dish to a taco. I met with Casanova to learn how he prepares his tacos—and also got his fab ceviche recipe. Check out his story and recipes in The San Diego Union-Tribune’s Food section.