Located along Fenton Street in Silver Spring , Ceviche is a cool Latin restaurant that features a menu of South American dishes. I’m going to just pick Argentina for this entry. I had an Argentine steak, so I’m calling this one Argentina…
And so we had a dinner out with our eldest daughter at Ceviche. Cool Cuban Mojitos started the meal. Next was a ceviche sampler featuring four different types. One was Edcuadoran, another Peruvian. The other two didn’t have a nationality, but they were all delicious morsels of marinated fish and shrimp.
Here’s a wikipedia entry for ceviche: Ceviche is a form of citrus-marinated seafoood appetizer, popular in mainly Latin American countries like Peru, Panama, Ecuador, Mexico, Guatemala, Colombia, and Chile. Both finfish and shellfish are used; finfish is typically raw while shellfish is typically cooked.
As a ceviche novice, I didn’t know what to expect. But it was delicious and tangy. Fresh fish or shrimp or calamari marinated in citrus, and then mixed with other fresh ingredients such as tomatoes, onions, peppers, or cilantro. Yum.
For my entrée I had the Churrasco con Chimichurri steak, the name coming from the Argentine Chimichurri sauce that topped the cut of meat. (It was very good, but slightly over cooked – I’ve decided if you want pink steak, just order it rare, not medium rare.) The steak was complimented by golden potatoes and salad.
Ceviche is the first restaurant review I’ve done during dinner. The evening atmosphere and mojitos added just the right elements to make the meal seem more authentic than during the lunch hour.
And so we had a dinner out with our eldest daughter at Ceviche. Cool Cuban Mojitos started the meal. Next was a ceviche sampler featuring four different types. One was Edcuadoran, another Peruvian. The other two didn’t have a nationality, but they were all delicious morsels of marinated fish and shrimp.
Here’s a wikipedia entry for ceviche: Ceviche is a form of citrus-marinated seafoood appetizer, popular in mainly Latin American countries like Peru, Panama, Ecuador, Mexico, Guatemala, Colombia, and Chile. Both finfish and shellfish are used; finfish is typically raw while shellfish is typically cooked.
As a ceviche novice, I didn’t know what to expect. But it was delicious and tangy. Fresh fish or shrimp or calamari marinated in citrus, and then mixed with other fresh ingredients such as tomatoes, onions, peppers, or cilantro. Yum.
For my entrée I had the Churrasco con Chimichurri steak, the name coming from the Argentine Chimichurri sauce that topped the cut of meat. (It was very good, but slightly over cooked – I’ve decided if you want pink steak, just order it rare, not medium rare.) The steak was complimented by golden potatoes and salad.
Ceviche is the first restaurant review I’ve done during dinner. The evening atmosphere and mojitos added just the right elements to make the meal seem more authentic than during the lunch hour.
No comments:
Post a Comment