Ceviche or Escabeche?

Chef Lindsay Allen, July 21, 2015


One of our Sunday Tapas dishes is Ceviche Shrimp “Cocktail”. It’s essentially an Ecuadorian dish with a recipe that includes poaching the shrimp with its shells, celery, tomato and onion, reserving the shrimp, and then blending and straining the liquid (with the shells!) and using it to make the acidic marinade. Ceviche traditionally uses raw seafood that is ‘cooked’ by the acid in the marinade, while escabeche is very similar, but made with pre-poached seafood. So is it an escabeche or a ceviche? I don’t know. I’m calling it a ceviche because that is the way it was originally presented to me. Either way, it tastes incredible.

About Front Street Bistro....
Mediterranean-influenced cuisine with locally sourced ingredients whenever possible. Our specials change often based on what is available at our preferred markets, farmers, fishmongers and trusted vendors. We also encourage our vegetarian, vegan and gluten-free customers to enjoy our offerings. Our happy hour is every Monday-Friday from 3 - 7 PM.

We offer validated $2 parking, and YES, YOU CAN DRINK IN THE MOVIE THEATERS!

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