Day 199: Ceviche from SoBo
You may have heard of SoBo, the eatery in Tofino everyone talks about, and likely the only little purple catering truck to make EnRoute’s Top Ten Best Restaurants (in 2003). We used to visit the truck when it was parked behind the surf shop for “killer” fish tacos, polenta fries (which I have since recreated myself with great success, and which was one of W’s favorite finger foods as a toddler) and the best Key lime pie that could possibly exist. They have since moved into an actual building without wheels, across the street from the liquor store.
When we stopped in this morning for corn bread (again, the Best Ever), they were busy squeezing row after row of golf ball-sized Key limes (named for the Florida Keys, they have a far different flavour than the Persian limes you’re probably used to seeing at the grocery store) for the Key lime pies, and I could hardly wait to go back for a late lunch, which turned out to be so massive that even now at 11 pm I’m still stuffed. But in the best possible way.
So really, it was dinner. The smoked fish chowder was possibly the best soup I’ve ever eaten – I worried that it might be too smoky. It wasn’t. It was so full of thick slabs of fish that I could have finished the bowl and called it dinner. But I had heard about the ceviche (fish finely chopped so as to almost be a salsa, and marinated in citrus juices that “cook” the fish without heat) and couldn’t leave without trying it, and if you go to SoBo it’s just a given that you get a fish taco. On the way in we spied a spectacular salad – one with soba noodles, one without, both piled with sunflower sprouts, and so we added that on too.
But the Key lime pie. There are no words. Look at that cream. If only I could find love this pure and uncomplicated with a human being. I’ve finally discovered the secret to a strong and lasting relationship: make sure one of you is a slice of SoBo Key lime pie.
Ceviche from SoBo
AuthorJulieFrom Tofino Time and SoBo - the cookbook.
In a large glass bowl, combine the halibut, prawns, scallops and lime juice and let marinate for 2-3 hours. Drain and gently fold in the remaining ingredients. Serve with lettuce leaves and fresh corn chips, drizzled with a little more olive oil.
Ingredients
Directions
In a large glass bowl, combine the halibut, prawns, scallops and lime juice and let marinate for 2-3 hours. Drain and gently fold in the remaining ingredients. Serve with lettuce leaves and fresh corn chips, drizzled with a little more olive oil.
I was at Sobo’s a couple weeks ago! I agree about the cornbread…I have dreams about that stuff! My only regret now is not trying some of that delicious looking key lime pie…
Thank you, thank you, thank you, for sharing your meal with us (so to speak) and for the photos. They are across from the liquor store now? Cool.
I LOVE SoBo.
SoBo here I come. I will be heaven.
OMG!!!! I am so jealous of you!!!! Hey, let us know if the cookbook is on the way. I want to get one for sure. I’m from way up northern BC so now I’m going to plan to go to Tofino for holidays just to try SoBo’s.
I think I’m in love…!
um… did you say you have replicated the polenta fries???
HELLO!
would LOVE that recipe.
Hey Julie,
If you know who is publishing this cookbook, let me know. I’d like to consider it for a review for one of my pubs.
OMgosh! I’m sitting here drooling lol! That key lime pie looks amazing – deadly in that I can’t stop at one slice – but amazing hehe. Is Sobo thinking of franchising to say, Calgary?? Now I’m thinking we should go west instead of east for vacation JUST for the pie 😉
Just got back from Tofino and we went to SoBo because of Julie’s rave review. Had the fish tacos, polenta fries and fish chowder – YUM! Wish we would have had more time to enjoy a few more meals there.
Wow, thanks for all the praise, I will show the comments to our staff. Polenta fries were published in Saveur Magazine the summer of 06 if my memory is correct and you should be able to see it online. We are cooking our tails off now in Tofino but when I get time to type up the key lime we will, but you will have to sqeeze lots and lots of limes. Peace Lisa
I do not believe this
Ciekawa strona, dodalem ja do ulubionych, zapraszam do odwiedzenia mojej
Would LOVE the recipe for the key lime pie as well – the tomato corn chowder was also amazing. We love going to SoBo when we are in Tofino – just returned from a trip and the food was amazing as usual
I’d love the recipe too – I’ve never managed to get it! I know a cookbook is in the works though – I saw the draft copy!