Ceviche de Mariscos
Made from scallops, shrimp, calamari and flounder, this creative twist on a classic ceviche dish is now available at Spring Place for a limited time only through Valentine’s Day. Where classic ceviche dishes use the acidity in lime juice to “cook” the seafood, this Peruvian style dish by chef Fabio Bano draws crisp acidity from a unique marinade of olive oil and cold pressed green apples instead.
Before serving, the ceviche is drizzled in a tangy jalapeno mango glaze which adds an additional layer of flavor that is both sweet and spicy. By including mango into the glaze, the distinctive flavors of the seafood are accentuated and allow for hints of the cold pressed green apples to shine through.
This unique marinade also serves as the perfect way to balance out the citrus aroma of Tequila Casa Dragones Joven. Simultaneously the natural fattiness in the ceviche prevents the complexities of the tequila from overpowering the dish and helps to round out the combination into an irresistible pairing.
Valentine’s Day at Spring Place
This refreshing seafood pairing will only be available on Spring Place’s special holiday menu throughout New York Fashion Week and Valentine’s Day, so be sure to visit while this pairing remains on their menu.
6 St. John’s Lane
New York, NY 10013