Salmon, avocado, cucumber, radish, edamame beans, carrot and red cabbage; Wild tuna with a variety of algae, red quinoa, red cabbage, cucumber and mango, as well as octopus, mango, carrot, spring onion, seaweed and salmon roe. These are the three healthy and delicious choices from the raw menu created by chef Maykel Bustamante served at Bananas where diners are surrounded by palm trees and other exotic flourishes together with ceviches, tiraditos and sashimi.