Sangria on the Burg Chef Opening Ceviche Shop Next Month


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Not content with running a popular restaurant on the city's Northwest Side, and planning a new pizza place in the city's Downtown area, chef Caesar Zepeda is jumping into seafood this coming month.

The chef will open Ceviche Ceviche at 18360 Blanco, Suite 120 with "a few core signature ceviches, or opt to build their own at the venue's ceviche bar," according to a press release.

The 1,200-square-foot restaurant will seat approximately 40 diners and hopes to open this June.

The create-your-own option will feature already-lime-cured fish and shrimp as well as a handful of sauces, and 12 to 15 topping options that will include the usual suspects of tomatoes, cucumber, onion and some sweet additions like mango, pineapple, as well as hominy and jicama for texture.

Ceviche Ceviche will also feature tipples by chef including his signature sangria, and a michelada flight where he hopes to share a trio of michelada versions from minimal to a green michelada with poblanos. The restaurant's bar will also include local beer, Mexican imports and wine.
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