When life gives you lemons - make ceviche! June 28 is el Dia Nacional del Cebiche or National Ceviche Day and Taco Haus is celebrating with a special ceviche flight featuring all five of their signature ceviches for just $15. Peru's iconic dish is made by marinating ultra-fresh, firm fish, crab, shrimp or lobster in citrus juice, and zesting it up with a kiss of aji or chiles. The acid essentially "cooks" the fish over time by chemical process. Because there’s no actual cooking involved in preparing ceviche, it’s one of the easiest and most refreshing summer dishes you can make - no hot pans, stoves or ovens required.
Chef Payton Curry and the culinary team at Taco Haus selects prime cuts of seafood, marinates it in local citrus and seasons it with cilantro, onion, chili, fruits, vegetables and other accoutrements before serving it with housemade tortilla chips. "Ceviche can seem like an intimidating dish to make since you are dealing with raw seafood, but it's incredibly easy and practically foolproof," said Payton Curry, Executive Chef for Taco Haus. "The key is selecting high quality fish and seasoning liberally, then just let the citrus do the rest," he said.
The Taco Haus Ceviche Flight will be featured for just $15 all day on Saturday, June 28th and includes an array of mouthwatering ceviches including:
grapes, strawberries, pineapple,
avocado, apples, sprouts, pickled
peppers. Served with chips
avocado, cilantro, pickled red
onion, grated horseradish, red
chilie sauce, lime Served with chips
watermelon radish, green onion,
pineapple, pickled red onion, raw
corn, garlic chips, garden herb vin
Avocado, cilantro, jicama, tomato,
lime. Served with chips
Watermelon, olive, mint, citrus