Ola is a Latin American restaurant located in a boutique hotel in South Beach. The Chef, Douglas Rodriguez, is infamous for his ceviche. The menu had a list of 10 different ceviches!
Because I love ceviche and mojitos I was very excited when my mother made the reservation for the family. Also, I rarely have Latin American food so I was excited to try something new.
We started the meal with ordering three different kinds of mojito’s. From left to right there is: a green tea mojito, a coconut rum mojito, and a traditional cuban mojito.
The traditional was the best. I think the mojito is perfect the way it is.
The bread was something I never had before. It’s called Pao de Queijo, which is a mexican cheese bread. It was a really dense and sweet, but moist in the middle. It reminded me of a butter biscuit. I could of just eaten about five of them.
For an appetizer we ordered the Smoked Marlin Tacos with rum-vanilla, cured and smoked in a crispy malanga boat, with pickled jalapeños. I did not expect the marlin to be similar to a tuna salad but they were good, not great. I did enjoy the presentation.
Another appetizer that we ordered was Chichaaron, which is crispy rock shrimp coated with rice and corn flour with a sweet and spicy panka sauce with micro cilantro. This dish was more breading than shrimp and the sauce needed more kick. Reminded me of something you can order at Manchu Wok (fast food chinese chain)
I was unsure of which ceviche to order because there were so many options, but when the waiter told me that their “Fire and Ice” ceviche was featured on the Food Network’s show The Best Thing I Ever Ate I had to try it! The dish was Chef Curtis Stone’s favourite thing he’s ever eaten.
The ceviche consists of cobia marinated in sour orange, thai chilies, cilantro, jalapeno over saia pear granita.
It was really cold and tasty.
Not the best thing I’ve ever had but still impressive!
The King Crab salad with jjicama, chayote, green apple, butternut squash, pumpkin seeds and dressed with lemon mojo was amazing. It was so light and refreshing and was such a beautiful sight.
My sister ordered the Sugar Cane Tuna. This tuna is adobo rubbed and seared, over malanga goat cheese fondue, with spinach and shrimp escabeche. Because the portions are very generous I was able to try my own peice. The tuna with the sauce was pretty amazing.
I also sucked on the sugar cane sticks at the end so I didn’t waste any flavour.
My father ordered the Mahi Mahi. It is crusted with green plantain, over a braised oxtail stew and tomato escabeche.
I ordered the fish of the day, which if I remember correctly was halibut. It was served with sautéed baby spinach, grilled red onions with aji Amarillo sauce, clams, calamari, shrimp and black mussels