TOP LEFT : COURTESY OF THE DECK ON LAGUNA BEACH ; MIDDLE AND RIGHT : ASHLEY RYAN ; BOTTOM LEFT : SAMANTHA WHARTON |
made with local halibut marinated in both lemon and lime juice . “ That is the key to this ceviche : utilizing the freshest fish and marinating it to order , then finishing it with fresh tomatoes and [ shaved ] onion ,” says Rainer Schwarz , The Deck ’ s executive chef and partner . “ When you ’ re dining on the sands of the Pacific , you want to dine on the freshest ocean-to-table fare , and this local halibut doesn ’ t get any fresher .” A classic presentation , the halibut definitely stands out with a coating of cilantro-lime dressing to pack it full of fresh flavor . ( 949-755-8788 ; deckonlaguna . com )
COYOTE GRILL For a unique take on this trend — especially for those who have trouble deciding what to order — try the ceviche trio at Coyote Grill , which allows you to taste all three of the eatery ’ s offerings . Each version is marinated in lime juice and presented in its own dish alongside crisp corn chips . The refreshing
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shrimp variety mixes pico de gallo , onion , cucumber and serrano chiles with the shellfish before it ’ s topped with cilantro and fresh avocado while the blue crab iteration contains red snapper and pico de gallo as well as a cucumber garnish . However , the main attraction is the fresh Baja ceviche . “ This was my father ’ s favorite ceviche —[ it ’ s ] his recipe ,” says Desiree Gomez , owner of the family-run establishment . It also features red snapper , a type of rockfish , but is topped with a healthy dollop of sour cream . ( 949- 499-4033 ; coyotegrill . tv )
BODEGA LAGUNA COCINA & CANTINA Spanish octopus has long been gracing menus up and down the California coastline , typically served grilled as an appetizer accompanied with other fresh and flavorful ingredients . But at Bodega Laguna , it ’ s the star of a ceviche dish crafted with cucumber , red onion , cilantro and lime as well as habanero chile and other peppers that add a little heat . “ The octopus is cured in lemon juice and left to sit for a few hours ,” says chef Angel Velazquez . “ Then we toss the octopus and chopped ingredients and spices in a bowl , adjust the seasoning to
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taste and serve chilled .” Presented with tortilla chips for scooping all of these mouthwatering elements together , it ’ s a fun twist on classic fish or shrimp varieties , combining tender octopus with sweet , zesty and spicy flavor profiles . ( 949-715- 1002 ; bodegalaguna . com )
LAS BRISAS A table at Las Brisas is always in demand , especially given its locale atop the bluffs above Main Beach . But the cuisine speaks for itself , and that includes the house-made white shrimp and crab ceviche . Perfect as a shareable plate , starter or snack , this bright dish is especially ideal on hot summer days . According to chef Samantha DeLeon , the shrimp is blanched in a liquid made of fresh lemons and oranges , whole black pepper and spices , then tossed with jicama , pickled onion and avocado in a spicy sauce made from cucumber , lime and serrano chiles . The finishing touch is a topping of pickled red onion and cilantro . “ The jicama in the dish gives it a delightful crunch and sweetness ,” DeLeon says . “ The crisp texture contrasts nicely with the softness of the seafood , adding another layer of dimension to the dish .” ( 949-497-5434 ; lasbrisaslagunabeach . com ) g
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LAGUNA BEACH MAGAZINE 31 |