The Art of Ceviche

Very few eateries in South Padre are truly favorites among locals. Ceviche Ceviche is definitely one of them. This establishment boasts a takeout-style venue with limited seating available. If you’re lucky you’ll find a seat and enjoy their food fresh off the stove. Because recommendations are the safer bet when trying a restaurant for the first time, I ordered The Classic, a suggestion made by my friends, and my companion ordered The Islander, a suggestion by the Chef himself.

One of the best parts of this culinary experience was watching the chef’s master skills with the French knife. It was quite mesmerizing to watch him diligently craft these culinary creations right before your eyes. The customization options were simply great, too. You can add or remove as your heart pleases, and believe me, there is a plethora of fresh veggies and fruits to choose from. But, the star of the show was the ultra-fresh Mahi-Mahi, also known as dolphin-fish and dorado for its blue-golden scale color.

The presentation of the dishes was artistically beautiful with fresh corn chips accompanying every meal. After my first bite, I knew I was in for a fresh and delightful treat. The dish displayed a perfect ratio of fish to veggies chopped to perfection. I enjoyed every single bite from the start to finish and my companion shared the same opinion. For her, the fresh coconut slices as a topping were the real star of the plate. Portions were generous to say the least, and the prices are surprisingly low in relation to the quality of the meal. We left with a happy stomach and that feeling you only get when you eat something fresh, delicious and healthy.

If you’re looking for a healthy seafood experience, Ceviche Ceviche is one of your best options. The entire menu features healthy and tasty dishes. The chef’s recommendation was Puro Amor, a fresh fillet cut into strips with a marinade made with minced serrano, cilantro and garlic. The fish is tender and boasts a delicate flavor. I can’t wait to have The Classic again, but next time I’ll be sure to have a cold brewsky at hand. Buen Apetito!

Until next time,
El Sancho Panza

A note from the restaurant owners:
When we opened Ceviche Ceviche our intentions were to introduce the general public to a delicious dish. Ceviche has the potential to stimulate your palette with its many complex flavors. We believed that such a diversified dish deserved to be offered with complete customization, leaving the choice up to the customer. We present them with over twenty different fresh fruits and vegetables to create their very own ceviche. We made it convenient for our customers to stop by, pick up and enjoy our food pool-side or by the beach. We gave complete control to the customers making ceviche personal and every visit exciting.

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I like to consider myself a “Jack-of-all-trades”, an “apprentice of everything, master of nothing” type of guy. I’ve dabbled in many a profession. You name it, I’ve done it. My colorful professional past includes stints as a chef, banker, license stockbroker, restauranteur, day trader, and everything in between. Alas, my zeal for food and my interest in the future of the web outweighed my liking of every other industry.