Dining Out: Ceviche

Ceviche Tapas Bar & Restaurant

10 Beach Drive, St. Petersburg 11 am to 10 pm Sunday-Thursday 11 am to 11 pm Friday-Saturday (727) 209-2299 www.ceviche.com

BY BETH ANN DRAKE

Tucked away on the south end of Beach Drive is Ceviche Tapas Bar and Restaurant, with an outdoor patio perfect for al fresco dining and Spanish architecture and ambiance that will make you crave a pitcher of their traditional sangria the minute you take your seat.

The shaded brick porch is the perfect spot to catch a breeze, relax with a few tapas or charcuterie board, and people watch. A dizzying array of hot and cold tapas, paellas, ceviche, salads, soups and entrees is complemented by an outstanding wine list featuring many of our favorite Spanish wines (if you love Tempranillo, this is your heaven).

Chef Horacio Alcantar and his team handle the extensive menu with fi nesse and skill, using only the freshest seafood, spices and other ingredients, many of which are imported from Spain.

We sampled our way through the fl avors of the Iberian Coast, starting with the charcuterie board. You can design your own with either four or six choices from meats and cheeses, all of which are amazing. We tried three cheeses including the Manchego (sheep’s milk), Valdeon (cow and goat’s milk) and Drunken Goat (goat’s milk). Our meats of choice were chorizo (traditional Spanish sausage), Bresaola (an air-dried beef) and jamon Serrano (a dried, cured Spanish ham). Accompaniments ranged from nuts to fresh honeycomb, as well as a spicy mustard that adds a distinct fl air to any bite on this shared plate.

The constant in our meal was an earthy freshness, and the beet salad was the perfect starter. Roasted beets with blue cheese, avocado and orange in a light vinaigrette was a delightful departure from a typical dinner salad.

And true to their name, the authentic ceviche dishes did not disappoint. The Casa Ceviche, with fresh shrimp, squid, scallops and market fi sh, the Atun Ceviche with Ahi tuna, or our favorite, the Pulpo (octopus) all feature the freshest hints of garlic and cilantro. Another “must have” on the appetizer list is the lightly fried Manchego Frito. This melt-in-your-mouth cheese is paired with a quince jam and sea salt. Last but not least was the Cangrejo Fundido, a warm crab dip with Manchego cheese and sherry cream.

The main event (entrees) in our epicurean tour of Spain was the Spanish Pork Ribs, rubbed in smoked paprika with a sherry glaze. The spices were a welcome departure from ordinary pork ribs with a rosemary garnish. The traditional Rabo de Toro (oxtail) was also delightful with red wine served on saff ron rice. No knife needed for this entrée as the meat is “fall off the bone” tender.

The welcoming staff at Ceviche make it easy to linger over a meal and enjoy the atmosphere, so we sampled a few cocktails, as well. The Iberian Aperitif is the ideal “citrusy” summer refresher with white port, Fever Tree Tonic and a hint of mint and lime. Equally as enticing but a bit heavier was the Espumoso.

If you are looking for a great fi rst date restaurant, a celebratory dinner or just the perfect Spanish meal, Ceviche is an ideal destination. Added note: Check out Tapas Tuesday from 4 to 10 pm for reduced prices on a select menu of hot and cold tapas and $6 sangrias. Happy hours from 4 to 7 pm daily off er $5 and $6 bar bites.

Spanish Pork Ribs

Roasted Beet Salad