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Hello Droolers!

​Do you love food?  So do we!  And we enjoy exploring all of the cuisine available in and around the Coastal Bend.  It seems new restaurants and dining opportunities continue to pop up all around us and we look forward to each new experience.
But we only care about one thing.
We don't care if it's $5 or $500. We don't care what the bathroom looks like, or even if there is one. We don't care if the server is knowledgeable or rude. We don't care about the decor, plates, or lack thereof. We only care about one thing.
When it hits your palate, does it blow your mouth up? Does it make your jaw drop until you realize that the food is spilling out? Does it make you close your eyes for a moment? When it does, you'll know. And all of the dishes on this blog will make you drool.
Welcome to Drooldish!

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Snapper Ceviche - Costa Sur

6/25/2015

1 Comment

 
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We have always loved a great Ceviche; the bright fresh flavors are such a great opening dish to any evening!

You can call me a dog, Pavlov’s Dog. Just thinking about this dish is making me drool.

CEVICHE PERUANO
Traditional Peruvian Ceviche made with your choice of fish
$16.75

CEVICHE FUSION
A twist to traditional Ceviche with mangoes and avocados
$19.75

Either choice will be the best decision you’ve ever made; so you should probably just start with both! This will let you compare and share while doubling down on good decision making.

This dish is built solid and has beautiful presentation. The fish is choice cut and prepared beautifully in the lime/lemon citrus base. Both the Peruano and Fusion are crafted with typical in ingredients with one great twist.

Each is served with their own Salsa Criolla (or "sarza criolla") which is beautiful and vibrant. Their Salsa Criolla is simply prepared lightly pickled with thin sliced red onions and the amazing Criolla pepper. The Criolla pepper from the mountainous regions of South America these golden peppers have a citrusy, smoky habanero-like flavor, and usually have a manageable level of hotness.  However, the temperature of this pepper can be very inconsistent depending on growing and harvesting methods. For this reason, and the nature of the dish being an appetizer, we recommend getting the Criolla on the side, and wading into it before blowing out your mouth for the evening. Often we're begging the wait staff for more and more, but every once in a while it’s so hot we can barely touch it!

On our most recent visit, the fish was cooked perfectly - vibrant and clean. Usually ceviche will be doused in lime to the point that you can't taste anything but lime. This isn't the case; the lime infusion was perfect. The chips are the perfect crunchy accompaniment to the dense, perfectly lime-cooked fish. The occasional snap from the toasted corn kernels, coupled with the pickled red onions and cilantro, provide all of the uplift the fish needs. Killer dish with killer flavors and fresh fish. Killer peppers, too - watch out, stand aside, or get it on the side.


Check out Costa Sur Wok & Ceviche Bar out on the web!

1 Comment
Bubbie & Elk
6/26/2015 06:45:16 am

We are not locals but thanks to you and Grant we know where to go to eat when we are in town. Must say again, your food photography is sexy. I am a fan!

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    Grant and Lori moved to Corpus Christi in 2012 and have been exploring the available cuisine ever since.  Because dining out is something they love to do together, Grant had an idea for a food blog of all the best foods in Corpus.  If you have suggestions for something they simply MUST try, use the "Make a Suggestion" page or Facebook page!

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