Freshly sourced seafood has to be one of the best-selling aspects of our region—everything from oysters to daily catches and even fish you caught and take in yourself can all be found on the menus of our local restaurants. But expertise breeds discerning tastes. Each place must stand on its own, with unique and traditional island-inspired offerings to pass hometown scrutiny and please foodie tourists alike. When it comes to something cold and fishy, trust these places to find your next favorite.
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Ahi Tuna Crudo
Elizabeth’s at the Art Museum
1902 N. Shoreline Blvd. • 361-882-8785
Picture- and tastebud-perfect, Elizabeth’s Ahi Tuna Crudo looks as good as it tastes. Using sushi-grade tuna cuts delicately placed over cucumber slices and a jalapeño-citrus ponzu vinaigrette, garnished with mint and blood orange supreme, “it’s perfect for the summertime,” said head chef Meesha Graham. “Once it hits the table, you smell the oranges and the cucumbers and the mint right away. It pairs well with a really good, crisp white wine. The perfect patio bite and sip.” The specialized taste combines with the thoughtful rainbow presentation in an emerald green fish-shaped dish—Elizabeth’s view of the bay practically begs for refreshing fare like this one.
Shrimp Cocktail
Black Marlin Bar & Grill
258 Snapdragon, Port Aransas • 361-749-4653
“Nothing is better on a hot day than sitting on our patio and enjoying a refreshing chilled classic,” said Ryan Speegle, general manager of Black Marlin in Port Aransas. Made with half a pound of boiled shrimp adorning a large glass full of the signature cocktail sauce, Black Marlin’s famous Jumbo Shrimp Cocktail will definitely turn heads as it makes its way to your table. Fresh lemon juice and Cajun spices bridge the slight heat with the coolness of the shrimp, and Speegle assures this item sits light in the stomach, “so you won’t feel weighed down.” To be enjoyed inside Black Marlin’s casually upscale dining room or out on RED’s bar patio, Speegle promised, “this dish is a home run every time on those steamy Texas days.”
Ceviche
Costa Sur Wok & Ceviche Bar
15113 SPID #101 • 361-945-8303
A certified chef, surfer and ceviche connoisseur, Costa Sur owner and head chef Nick Mackrizz serves traditional Peruvian and Peruvian-fusion ceviche that have left permanent marks on our city’s expansive seafood scene. Commonly made with drum fish or yellowfin tuna, the team at Costa Sur prepares both the Ceviche Peruano and Fusion in a traditional Peruvian style, but with their very own Costa twist. According to Mackrizz, “for the classic Peruano, that means a 5- to 8-minute cook time compared to the Mexican overnight method,” with his fine-tuned style emphasizing the taste of the fresh fish and adding sweet, tropical flavors like coconut and mango to the fusion version. “This dish goes hand in hand on the beach after a good surf session,” said Mackrizz. “You drink a cold beer and have a cold ceviche, and you are living summer.” Enjoy with a Pisco Sour, a traditional Peruvian-style margarita made with brandy.
Chef’s Specials
Dokyo Dauntaun
424 N. Chaparral St. • 361-462-4620
With eight years of experience working in Nobu Malibu and the Michelin 2-star restaurant Providence L.A. under his belt, Chef Miller Xu has essentially become Dokyo Dauntaun. In the two years since his arrival, his Chef’s Specials menu has steadily lengthened with dishes you can’t find anywhere else in the city, both in terms of traditional Japanese cuisine and a wide array of French-fusion originals. The Chef’s Special Calamansi Oysters differ from the usual selection in the Coastal Bend, sourced instead from Canada and the Virgin Islands. These cold water oysters, shucked to order, carry a much sweeter taste and “are really good for someone who wants to try oysters for the first time,” according to owner Tong Shen. “We even make the calamansi vinegar in-house, which means it’s impossible to get it anywhere else.” For a light but filling option, try another Chef Miller special: The Naruto Roll uses all six house fish wrapped in a cucumber roll instead of rice, making it a much tastier alternative to a house salad. Keep an eye on the specialty cocktail menu, which changes with the seasons.
