We’re scooping up the ceviche at this Midtown restaurant

Dish of the week: Yellowfin Tuna Ceviche from Babalu Tapas and Tacos

By Rachel Taylor, ajc.com – July 12, 2017

Share it with friends or enjoy it yourself. Eat it with a spoon or scoop it up with chips. Anyway you eat it, the Yellowfin Tuna Ceviche at newly opened Babalu Tapas and Tacos in Midtown brings flavor and spice to your mouth.

Popular in the Caribbean and Latin America, ceviche sees raw fish or shrimp cured in lime or lemon juice, seasoned with salt, pepper and cilantro and then combined with avocados, onions or tomatoes. Babalu’s version combines the tuna with avocado, tomato, onions, cilantro, garlic and jalapenos in a tequila-lime cure.

The dish is considered a starter at this small plates Latin restaurant, but is filling enough to serve as an entree.

Read the article online here.
No Comments

Post A Comment