DINING OUT
Ceviche Tapas Bar & Restaurant
10 Beach Drive, St. Petersburg 11 am to 10 pm Sunday-Thursday 11 am to 11 pm Friday-Saturday (727) 209-2299 www.ceviche.com
Casa Ceviche is a mix of fresh shrimp, squid, scallops and fish. BY BETH ANN DRAKE Tucked away on the south end of Beach Drive is Ceviche Tapas Bar and Restaurant, with an outdoor patio perfect for al fresco dining and Spanish architecture and ambiance that will make you crave a pitcher of their traditional sangria the minute you take your seat. The shaded brick porch is the perfect spot to catch a breeze, relax with a few tapas or charcuterie board, and people watch. A dizzying array of hot and cold tapas, paellas, ceviche, salads, soups and entrees is complemented by an outstanding wine list featuring many of our favorite Spanish wines (if you love Tempranillo, this is your heaven). Chef Horacio Alcantar and his team handle the extensive menu with finesse and skill, using only the freshest seafood, spices and other ingredients, many of which are imported from Spain. We sampled our way through the flavors of the Iberian Coast, starting with the charcuterie board. You can design your own with either four or six choices from meats and cheeses, all of which are amazing. We tried three cheeses including the Manchego (sheep’s milk), Valdeon (cow and goat’s milk) and Drunken Goat (goat’s milk). Our meats of choice were chorizo
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StPeteLifeMag.com
March/April 2020
(traditional Spanish sausage), Bresaola (an air-dried beef) and jamon Serrano (a dried, cured Spanish ham). Accompaniments ranged from nuts to fresh honeycomb, as well as a spicy mustard that adds a distinct flair to any bite on this shared plate. The constant in our meal was an earthy freshness, and the beet salad was the perfect starter. Roasted beets with blue cheese, avocado and orange in a light vinaigrette was a delightful departure from a typical dinner salad. And true to their name, the authentic ceviche dishes did not disappoint. The Casa Ceviche, with fresh shrimp, squid, scallops and market fish, the Atun Ceviche with Ahi tuna, or our favorite, the Pulpo (octopus) all feature the freshest hints of garlic and cilantro. Another “must have” on the appetizer list is the lightly fried Manchego Frito. This melt-in-your-mouth cheese is paired with a quince jam and sea salt. Last but not least was the Cangrejo Fundido, a warm crab dip with Manchego cheese and sherry cream. The main event (entrees) in our epicurean tour of Spain was the Spanish Pork Ribs, rubbed in smoked paprika with a sherry glaze. The spices were a welcome departure from ordinary pork ribs
