Ceviche Dominicano from D’ Luis Parrillada
D’Luis Parrillada is a medium-priced restaurant located on the beach boulevard in Santo Domingo. The good location and proximity to the historic town of Santo Domingo, the Zona Colonial, have made it one of the better-known restaurants among tourists and expats.
The restaurant specializes in fish dishes and seafood dishes. Given the location, that’s hardly surprising. Because the terrace offers a view of the Caribbean Sea. It is not far from the thought that D’Luis Parrillada strives to provide just that kind of food for its guests.
You may notice the somewhat unusual spelling of the restaurant. D plus apostrophe is a strange spelling that I have not read in any other Spanish speaking country. In this case, D’Luis Parrillada means that it is Luis’ grill (La parillada de Luis). The Dominicans have a tremendous talent in interpreting and defacing the Spanish language in their way.
But that’s another topic. This article was actually about ceviche from the Dominican Republic. And here the version of D’Luis Parrillada landed roughly in the bottom of the fulfilled expectations compared to all the quantities previously tried.
How so? Because this Dominican version of the ceviche had nothing in common with the actual dish:
In the previous chapters, I always complained that the ceviche from the Dominican Republic on offer was served with much too liquid as a semi-soup. This time I moan for the opposite reason.
This ceviche was served on lettuce leaves and had therefore a very dry taste. Compared to all the other versions, it came without the Leche de Tigre. This is the main liquid in which ceviche is marinated and served. The liquid can vary in color by adding chili and other spices and then has an optical and aesthetic effect on the perceived quality of the ceviches.
Apart from the light green lettuce leaves, this version here had almost nothing to offer in terms of color or spices and came with almost no side dishes. Anyone who remembers the previous photos from the other chapters would now suspect onions, a sweet potato, crispy chifles, roasted corn kernels, or herbs and spices.
Unfortunately, I there is a nil report here. In terms of taste, it was only fish. But without any particular note and a remarkable degree of spiciness. A meal always fails when the guest has to readjust its taste with the spice and oil dispensers on the table. In this case, however, I had no choice but to give the food a little pizzazz.
Actually, I couldn’t classify this Dominican ceviche as a ceviche because it has had almost no elements of the classic ceviche from Peru. But an interpretation cannot be called an error just because it is different from the original.
But that’s not how I wanted to end this article and at least give the Dominican Ceviche another chance and try it one more time. So, what does the Dominican ceviche look like in an upscale version?
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