Chef Rainey oversees culinary operations for all three locations of Ceviche Tapas Bar & Restaurant, Rococo Steak and all future projects. Chef Rainey’s cooking style is defined by simple, fresh, quality ingredients that incorporate flavors from his classically-trained French cooking background. His culinary vision and unique perspective provides a refined guest experience.

Rainey is an Atlanta native with an impressive list of accolades. He was voted Best New Chef of 2014 by Jezebel Magazine while working at STK in Atlanta. While in Washington D.C. as the Executive Sous Chef for Poste Modern Brasserie, the restaurant was awarded the Mobil Five-Star Award. Rainey also worked at Atlanta’s most renowned restaurants including Pano’s & Paul’s, Chops Lobster Bar and Bistro Niko.

Ceviche de Gambas
Paired Perfectly with Mar de Frades Albariño

4 lbs Cooked Coconut Milk Shrimp
1 cup Coconut Milk
1 cup Spanish Onions (sliced very thin), Blanched
2 tbsp Minced Garlic
2 cups Roma Tomatoes, ¼” x ¼” Diced
2 cups Fresh-Squeezed Lime Juice
2 oz Fresh-Squeezed Orange Juice
1 cup Tomato Juice
2 cups Serrono Chilies Sliced Thin
6 oz Extra Virgin Olive Oil
4 cups Mango, ½” x ½” Diced
2 tbsp Salt and White Pepper Mix
¼ cup Chopped Cilantro
Diced Fresh Jalapenos or Cayenne (to your liking)

Blanch shrimp in lightly salted water for 30 seconds, then shock them in ice water to stop the cooking process.
Remove the seeds from the tomatoes. Dice into half inch pieces.
Add both fresh lime and orange juice. Whisk and store in your refrigerator until you have the rest of your components ready to be assembled.
Mix the peppers and tomatoes with chopped cilantro, garlic, tomato juice.
Combine all ingredients and season with salt and white pepper to taste; stir well.
Allow to marinate for at least thirty minutes; this will allow all the flavors to come together and the citrus will have time to cook the seafood.
Serve with a salad, fried plantain chips or just by itself and enjoy!

Tip: Aim to make the ceviche the same day you buy your seafood.

We suggest the pairing of the Ceviche de Gambas with the Mar de Frades Albariño wine.

This wine pairs perfectly with seafood. Its citrus flavor and crisp acidity pairs beautifully with any ceviche.