Shore bet

North San Antonio hooks fresh ceviche restaurant from homegrown chef

North San Antonio hooks fresh ceviche restaurant from homegrown chef

Ceviche Ceviche San Antonio bowl
Ceviche Ceviche will soon be serving its namesake dish in North San Antonio. Photo courtesy of Ceviche Ceviche

Sangria on the Burg chef Caesar Zepeda is diving into new waters. His latest project, counter service eatery Ceviche Ceviche, is set to debut at 18360 Blanco Rd. #120 on October 15, according to a release.

Although both casual concepts, the new restaurant is a departure from Zepeda’s neighborhood restaurant, with counter instead of table service and a menu that trades hearty sliders and tacos for seafood flown in fresh every day.

If you haven’t guessed by now, the focus of the eatery will be ceviche. Zepeda, a University of Texas at San Antonio business school graduate, smartly applied the model of the many poke shops cropping up around Alamo City. Guests can select from one of four signature ceviches or create their own bowl with a wide variety of toppings.

The quality of the seafood is of particular importance, whether made into the bowls or ostiones preparados (raw oysters topped with ceviche). The restaurant promises to use each shipment of fish within a 24-hour period for peak freshness. The menu will also be rotated according to season to ensure sustainability and flavor.

In addition to the food menu, Ceviche Ceviche will offer a selection of wines and Mexican and local craft beers. The showpiece of the drink program will be an extensive Michelada bar so guests can garnish their drinks however they see fit.

The eatery was originally intended to debut in June, but renovations of the former nail salon took longer than expected. Now the dining room is awash in Caribbean blue and bright white, leading to a tiled counter that mimics fish scales.

Ceviche Ceviche isn’t the only one of Zepeda’s projects that has suffered delays. Whisky Rose, a pizzeria devoted to both sweet and savory pies, was originally projected to open in downtown’s Rand Building in the Spring, but is still in development.