Ceviche’s tapas a social affair
This cozy1925 historic home offers a retreat from lively Atlantic Avenue only a block north in the former The Falcon House— the sixth location of a statewide chain.
Seventy- five traditional Spanish tapas, plus ceviche, paella and salads, are the stars here. But the lively bar, intimate dining room accented withMoroccanstyle lanterns and Spanish tiles, wraparound courtyard festooned with white string lights and heaters, andweekend flamenco band top off the evening.
“The flavor profile is something not being represented in Delray, even on Atlantic Avenue,” general manager John Brewer says. “The tapas lend a more social atmosphere.”
The lengthy dinner menu served Tuesday through Saturday can be overwhelming, so servers guide theway with explanations and recommendations.
“It’s Spanish soul food,” Brewer says. “You can eat light or heavy.”
Yes, light such as octopus slow- cooked for two hours ($ 7.95 or $ 14.95), grilled mahi- mahi azafran with saffron and leeks ($ 9.95) and sauteed spinach with figs, honey and garlic ($ 6.95). Or heavy, such as super- creamy croquetas with chicken, ham and bechamel ($ 7.95 or $ 14.95), artichoke bottoms stuffed with ham and shrimp ($ 9.95 or $ 18.95) and sea scallops with manchego and sherry cream sauce ($ 11.95).
Sangria made table side and Spanish/ Portugal wines organized by region compliment the tapas crafted from ingredients imported from Spain and served quickly.