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Homegrown San Antonio chef dives into ceviche for latest restaurant

Homegrown San Antonio chef dives into ceviche for latest restaurant

Ceviche Ceviche poke seafood tower
A poke ceviche tower will be one of Ceviche Ceviche's fresh options. Photo courtesy of Ceviche Ceviche

It used to be a former nail salon, but it will soon be the site of San Antonio’s hottest new restaurant. After major renovations, Sangria on the Burg chef Ceasar Zepeda is bringing his latest concept, Ceviche Ceviche, to 18360 Blanco Rd., Ste. 120 in June.

The UTSA alumni and winner of the 2017 CultureMap Tastemaker Award for Best New Restaurant has turned the strip mall location into a charming shop that will deliver the same commitment to careful sourcing as his flagship restaurant.

“The inspiration behind Ceviche Ceviche is fresh,” said Zepeda in a release. The restaurant strives to use each morning’s delivery of seafood within a 24-hour period to make sure it is always fresh. The fish, procured locally when possible, will also be rotated seasonally.

Zepeda said that the eatery “will offer around four types of ceviche or poke that will rotate seasonally. Guests will have a variety of sauces and toppings to choose from.” Among those options will be cucumber, onion, mango, and pineapple, as well as a few Southwestern ingredients like jicama and hominy.”

If choosing your own bowl proves too difficult, the restaurant also will offer a few core signature dishes, some that will be based on both classic recipes and others that were inspired by global flavors Zepeda came across in his travels.

In addition to the food, Zepeda is bringing over his famous sangria, local craft beer, and a selection of Mexican brews. The restaurant will also feature an extensive Michelada bar where guests can endlessly doctor their drinks.

Once Zepeda gets Ceviche Ceviche off the ground, there will be little time to rest. He also plans to open pizza and whiskey joint, Whisky Rose, by the end of the year.