Thursday, June 25, 2009
Food Fight Whose Ceviche Rules the Waves?
Posted by Nicki Wood on Thu, Jun 25, 2009 at 10:26 AM
Tucked in among the extensive offerings on Cantina Laredo's menu is a ceviche unlike others: it adds capers and olives to the mixture of fish, shrimp and scallops. Their flavor adds some pucker power and turns it into a fresh-tasting, uncooked extension of the Snapper Veracruz dish so beloved in our house. I adored it.
Former Bites blogger Lee Stabert and Bites Mistress Carrington Fox prefer their ceviche simple: fish, lime juice, salt. They might prefer the ceviche from Tapatio 2, our discovery on Nolensville Road. Or they might reject it for including the fabricated k-r-a-b, those stix made from flavored whitefish. On the other hand, the krab has been lovingly pulled into shreds and marinated for a better flavor, then piled into a teetering haystack along with chopped fish. Throw in avocado, lime and cilantro -- and the $6 price tag -- and you could be eating at a beach hut in Cabo.
The sophistications of Cantina Laredo's ceviche, or the sea legs of Tapatio 2? Cantina Laredo wins the round.
Comments (9)
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Haven't tried Cantina Laredo, but La Vaquita, the market adjoining the Salvation Army on Nolenville Rd between Thompson Ln and 440, makes a ceviche on most Saturdays that is killer. They throw in shrimp as well and just the right amount of jalapeno to give a kick.
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I've not had the ceviche from either of the establishments listed above, but I can wager the ceviche from Los Rosales will certainly give them both a run for their money. I'd already had it several times before Iron Fork, but I heard _many_ folks raving about it that night.
Olive is so overpowering, I lost the flavor of the seafood. I'm sticking with my fave: Hacienda's tostada ceviche.
