A long, long time ago, the people of Peru invented ceviche, a dish that’s perfect for the South Florida foodie. An eatery in the 954 is putting a 21st century spin on this South American seafood delicacy.
When a restaurant’s called Ceviche By The Sea, you know it’s taking Peru’s national dish pretty seriously.
Erika Camino, owner, Ceviche By The Sea: "Well, we make it in different ways, but the traditional ceviche is made with fresh fish, lime, cilantro and spices."
If you’re new to ceviche, a good place to start is the House Sampler.
You’ll get a taste of the old country and also be able to check out the latest updates.
Erika Camino: "The Sampler has the traditional ceviche, the ahi tuna mango ceviche and the coconut shrimp ceviche."
There’s a ceviche called Back to Life. It’s a spicy little number filled with shrimp, scallops, squid, octopus and mussels that serves a specific purpose.
Erika Camino: "People that eat it is because they had a hangover the day before."
The man who runs the kitchen is fearless when it comes to changing things up, and that doesn’t just mean using what the ocean provides.
Erika Camino: "Our chef made his own version of lomo saltado, which is layered beef with onions and tomatoes, round onions and tomatoes, and it has wheat risotto."
The chef’s creativity is on full display every Tuesday.
They call it Chef’s Night, He creates a seven-course meal complete with wine pairings.
If vino isn’t your thing, there’s always the Chismosa.
Erika Camino: "It’s our version of a mimosa, but instead of using orange, we use chicha morada, which is a very traditional drink in Peru. A little bit of passion fruit and the champagne."
At Ceviche By The Sea, they don’t cut corners when it comes to creating their signature dish.
Erika Camino: "But the passion and the freshness and the uniqueness of the way that we make the ceviche is what makes our ceviche the best."
FOR MORE INFO:
Ceviche By The Sea
2823 E. Oakland Blvd.
Oakland Park, FL 33306