There exists a restaurant from the Clearwater, FL region that has so delighted many that for Watson and I it has become the de facto "Pre-Ruth Eckerd Hall Concert" venue....a delicately perfect mix of just-right portions and eclectic libations, imbued ambiance and perceived resident hipness. You leave feeling worldly, satiated, and still light in step!
And SO well accepted has this concept amalgam become that an expansion was then successfully executed into the Downtowns' of St. Petersburg, Sarasota, and Orlando...and all to well deserved and continued popular acclaim.
|Ceviche de la Casa|
Black Grouper, Squid, and Fish marinated in
Lemon Lime Juice w/tomato's, onion, peppers, and cilantro
|Ceviche de Atun|
Upon arrival at Ceviche, my early appearance needed to assure my finer sensitivities and be sure of it's pedigree before our guests arrived, I was pleasantly surprised to see the familiar red and black 'Ceviche' logo and I knew that another question had been answered....that being 'Will our guests be treated well and enjoy themselves with this evenings fare?' This would certainly be proven tonite!
My Investigative Associates this evening included the Earl of Schindelholz, a frequent participant in many cases when Watson is not in attendance, and Lord Frederick of Cucamunga, he also a previous and increasingly frequent guest in many recent cases.
|Mahon, Machengo, Cabrales, and Tetilla Cheeses|
Chorizo, Morcilla, and Serrano Ham w/cheeses, fruit, and pate
The Ceviche de la Casa with it's Black Grouper, Squid, and Market Fish marinated in a lemon and lime juices and blended with onions, peppers, tomato's and cilantro was easily the winning choice of the three....offering such an amalgam of tastes that I truly believed I had ascended into the realm of Marquis Salvador Domingo Felipe Jacinto Dali i Domencho.....aka Salvador Dali - this was surrealism at it's best!
And such Surrealism in dining, especially in the Tapas-sized portions of Ceviche-stuffed Martini Glasses allowed us, is as delicious a morsel of happiness as any that one is likely to have. The marinating fish in lime and lemon juices with onions and such....inspiringly allows the various textures to meld with it's spices and sweetness to create a wonderful melange of joy to the palate... truly surreal......or perhaps that is part of my addiction?
Large Sea Scallops w/Leeks, Herbs, Machengo Cheese,
and Spanish Sherry Cream Sauce
The only adjustment that Delray diners might need to make at Ceviche is that the true 'sharing' nature of the Tapas experience sometimes leads to all manner of food eaten in ways and at paces unexpected and the plates disappear much more quickly than expected so ordering MORE than you think you will want becomes the preferred modus!
Lobster, Scallops, Shrimp, Clams, Mussels, Squid, Chicken, and Chorizo served
in a Saffron Rice
Merangue Cake with Three Fresh Creams
and Nutmeg - served with fresh berries