Special Ceviche & Tiradito Menu Highlights Peruvian Cuisine
New Orleans, LA (June 6, 2016) – It’s a Raw Life all month long! Mizado Cocina — the Latin-inspired local restaurant that offers its fresh take on cultural cuisine and handcrafted cocktails — is celebrating National Ceviche Day this June with an exclusive Ceviche Fest menu. Ceviche and flavorful tiradito dishes are available from Monday, June 6th – Thursday, June 30th.
“We take great care in pairing these delicate flavors with the best seafood the Gulf has to offer,” says Hans Limburg, chef and creator of Mizado Cocina. “We have wonderful ceviche dishes on our menu all the time, but we really ramp it up during our Ceviche Fest offering unexpected seafood options amongst our traditional New Orleans culinary landscape.”
Classic ceviche is created by marinating fish in citrus juices with chilies and herbs, then cubing and plating the dish. Fresh Gulf tuna, fresh yellowtail and fresh Gulf shrimp fill Mizado’s Peruvian-style ceviches and tiraditos. With a birthplace disputed between Peru and Ecuador, every Latin American country has given ceviche its own touch of individuality with various marinades – and Mizado has helped New Orleans join the party.
Mizado fans will also find the newest style of Peruvian ceviche dishes throughout the Ceviche Fest menu. Tiraditos, thinly sliced and cut in the shape of sashimi, were inspired by Japan’s Nikkei chefs. Peru holds the second largest ethnic Japanese population in South America – and this community has made a significant cultural impact on the country since Japanese immigration in the late 19th century. Tiraditos emerged as part of this influence.
In addition to Mizado’s regular ceviche offerings, the exclusive Ceviche fest menu will include: Ceviche and Tiradito Tastings, complete with fresh tuna, salmon and yellowtail; Salmon Ceviche, finished with orange, lemon, grapefruit, and lime juice, white soy, toasted sesame oil, avocado, plantain, carrot, habanero, cilantro, onion and corn nuts; Yellowtail Green Curry Ceviche, comprised of Leche de Tigre (lime juice, seafood broth, onion, garlic, habanero), green curry paste, avocado, mango, corn nuts, cilantro; and Salmon Tiradito, topped with white balsamic, guajillo chile oil, avocado, cucumber, cilantro seaweed, toiko caviar, jalapeño and edamame.
To compliment these fresh flavors, Mizado is offering a featured drink for the occasion: The Chipotle Sunrise Margarita. Comprised of Jose Cuervo, Tradicional Reposado, St. Germain, fresh-squeezed lime juice, and a prickly pear float, this special margarita makes for a refreshing summer cocktail with just a little kick.
As always, Mizado’s 10-cent margaritas are also available during lunch, Monday through Friday, from 11 AM – 2 PM. Mizado Cocina is open seven days a week, Monday – Thursday, 11 AM – 10 PM, Friday and Saturday 11
AM – midnight, with new extended Sunday hours 10:30 AM – 8:30 PM. Engage with Mizado Cocina on
Facebook (www.facebook.com/MizadoCocina) and Instagram or Twitter (@MizadoCocina, #PartyAtMizado).
Editors note: CLICK HERE to access photos of Mizado Cocina’s ceviche.
About Mizado Cocina:
Mizado Cocina is located at 5080 Pontchartrain Blvd., at the corner of I-10 and Metairie Road. Created by Gary Darling, Hans Limburg and Greg Reggio, collectively known as the Taste Buds, Mizado Cocina offers modern, Mexican cuisine with traditional Latin American flavors, featuring hand-crafted salsas, ceviche, sharable plates and small batch tequilas. Since their partnership, The Taste Buds have created successful restaurant concepts in the New Orleans area and around the Gulf south. Mizado Cocina marks the third concept from The Taste Buds. The first being Semolina, known for its contemporary pasta dishes and Zea Rotisserie & Grill, a polished casual restaurant serving modern comfort food. The Taste Buds have received numerous accolades and their success has garnered recognition from the Louisiana Restaurant Association, Greater New Orleans Chapter as Restaurateurs of the Year in 2003 and recipient of the Good Neighbor award in 2012 from the National Restaurant Association. For more information visit mizadococina.com.