Ceviche, a chilled, citrus-cured seafood, isn’t just a healthy favorite for Mexico and South America anymore. The dish is beginning to make its way into restaurants in the US: in fact, more chefs are beginning to serve the dish year-round, including Stephen Bonin in Austin, Texas; Jorge Rivas in Los Angeles; and Anthony Lamas in Louisville, KY. Each of these chefs have their own take on the dish, but the objective is the same: making happy customers while giving them a taste of something totally new.
- Recently ceviche is becoming a best seller in most restaurants.
- ceviche is common in fish dishes such as halibut and sushi.
- Restaurant chefs are continuing to update their menus with items such as ceviche to challenge their clients changing tastes.
“It is rare to get so much flavor out of something that is virtually fat free.”
Read more: http://www.restaurant-hospitality.com/food-trends/ceviche-finds-place-menus-year-round
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Ceviche finds a place on menus year-round
Ceviche, a chilled, citrus-cured seafood, isn’t just a healthy favorite for Mexico and South America anymore. The dish is beginning to make its way into restaurants in the US: in fact, more chefs are beginning to serve the dish year-round, including Stephen Bonin in Austin, Texas; Jorge Rivas in Los Angeles; and Anthony Lamas in Louisville, KY. Each of these chefs have their own take on the dish, but the objective is the same: making happy customers while giving them a taste of something totally new.
Key Takeaways:
“It is rare to get so much flavor out of something that is virtually fat free.”
Read more: http://www.restaurant-hospitality.com/food-trends/ceviche-finds-place-menus-year-round
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