Some of our favorite finds are unique foodie experiences. We found what turned out to be one of the biggest surprises at The Catch in downtown Anaheim. Just a stone’s throw from Angels stadium and the Anaheim Grove, you can’t turn your head without seeing a big screen TV showing any sport imaginable.
But hang on to your baseball glove, this ain’t your daddy’s sports bar. We went there expecting burgers and hot wings but were in for a shock. According to their history they’ve been serving some of the finest meats and seafood for over 30 years. We checked out the menu and saw treasures like Miso marinated Chilean Sea Bass, Lobster Diablo and their Master Chef Prime 8 ounce sirloin. The Chef is amazing, the servers are experts as helping you figure out what you’re craving and everyone there treats you like family.
They also boast an impressive list of great wines to accompany your meal. Not to worry though, if you have your heart set on bar fare, they won’t disappoint with their delicious versions of Chile cheese fries, fried chicken tenders and their juicy sliders. Now for a REALLY big appetite, well….that’s a story you’re going to have to see to believe. Check back for our unbelievable burger adventure. But while you’re waiting, check out this recipe for The Catches mouth watering Cerviche!
The Catch’s Ceviche
Courtesy of Chefs Tom Hope & Neslon Barillas
¾ pound rock shrimp, raw or your favorite shrimp, deveined, tails removed
¾ pound fresh bay scallops
2 cups fresh squeezed lemon juice
1 cup fresh squeezed orange juice
½ jalapeno pepper, seeded, deveined, finely diced
1 cup diced tomatoes (skinned and seeded)
1 medium diced cucumber (peeled and seeded)
½ medium finely red diced onion
1 large Hass avocado, diced
Dash chipotle Tabasco or favorite hot sauce
Pinch of salt, freshly ground pepper
½ cup ketchup
Sprigs fresh cilantro
Fresh tortilla chips
Blanch seafood for 60 seconds in boiling water. Drain, cool, then dice scallops & shrimp into quarter inch pieces. Add to large mixing bowl, cover and marinate in lemon & orange juice overnight or for a minimum of 4 hours, stirring occasionally. Seafood will now be “cooked” through by acid of the lemon juice. Drain, but leave some of lemon juice to keep seafood moist and to serve as a base for a binding sauce. Add jalapeno, tomato, cucumber, onion, and avocado. Add dash of hot sauce, and pinch of salt and pepper. Add ketchup and gently mix, just slightly mashing avocado. Taste for seasoning. Serve immediately or chill until ready to serve.
Mound in a martini or red wine glass. Garnish with cilantro and serve with warm chips. Makes 6 appetizer portions.