|Interior of Tono|
Ceviche prepared a la minute is Tono’s raison d’être and the menu offers multiple options for the curious Singapore diner. The most basic option is Classico (S$25), a toss of fish of the day, either New Zealand red snapper or trevally, in lime juice with sliced chilli, served alongside puddles of sweet potato puree and toasted corn kernels. If you have an appetite for more vibrant flavours, Mixto is your ticket – blanched seafood (prawn, calamari, octopus) enrobed in a heady tiger’s milk concoction of lime juice and Peruvian rocoto chilli (Andean chilli pepper, known to be one of Peru’s spiciest), with onions and plantain chips. There is also a Tono (S$28) offering of lime juice-cured fish-of-the-day with deep-fried baby calamari, orange sweet potato puree and fried plantain chips in a decidedly more savoury tiger’s milk dressing flavoured with charred garlic, celery and ginger. All three offerings are well made with the lime juice providing a lovely zing and surprisingly, none stands out for being too spicy, not even my favourite ceviche of Mixto.
© Evelyn Chen 2013
Please note that the reviews published on this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.