Ceviche for the Summer

May 6, 2011


A crispy crunchy flavor explosion, perfectly describes Chef Matt’s special CEVICHE made with fresh Octopus and Cod, sliced Fresno chiles, jicama, red onion and a tomatillo avocado puree.  Served with tortilla chips to add that extra crunch.  It’s light and deliciously satisfying.  An excellent dish to prepare for summer…and swimsuits!

On Specials Menu wk of May 5.