Happy Fish — Restaurant in Tampa

Shakespeare once asked “"What's in a name? That which we call a rose by any other name would smell as sweet." Hummm. I do believe that somehow the name we were given might determine a bit of how we approach life… after all—throughout one’s life everyone reinforces that word every time they speak to you…or about you…or call you. Could destiny be engraved in our names? Happy Fish would have never ever being a choice I would have made for this incredible restaurant because I found it misleading. I did not want to go there. A Peruvian place with an English name??? PLE_ PLE_PLE_PLEASE! A couple of my fabulous friends had recommended it consistently, but I kept my Mona Lisa smile and nodded my head fully knowing there would never come a time in which I would go. I am inconsistent often. Luckily. Happy Fish is a place I would return to plenty of times. The quaint corner place in the side of a shopping center deceives you. My GPS kept repeating “You have arrived at your destination” as I caught myself mouth wide open and left eyebrow rose in mocking incredulity. I became immediately skeptic, but as I opened the door I saw the place was packed with Latin American foodies. I breathed and returned smiles welcoming us. We were lucky because we took the very last table available and then a line began to form outside. People did not seem to mind the wait. The little place is decorated with colorful murals or Peruvian landscapes. The music was perfect too. We were greeted by the owner, Kevin, who cleaned, served, cashed, ordered, greeted and waved goodbye. He is on top of this very busy and wonderful eatery. Even when waiters had assigned tables they moved around and asked and served whoever needed anything. Of course we had Ceviche. We ordered two of them: Fish and octopus. Fresh seafood like few around here… The Sangre de Tigre (the white sauce of ceviche made of a tad of evaporated milk, tons of lemon juice, garlic, fish stock and onions) became the perfect gravy for the tostones (crunchy fried plantains). We could not have enough of this sauce. We asked Kevin what we ought to order and he recommended Peruvian usuals: Jalea de yuca (a huge platter of calamari, shrimp, oysters, fish topped with Yuca smothered with onions and lemon juice), Pargo frito (the best red snapper I have had since I moved to Tampa from Puerto Rico), and Arroz Chaufa (Peruvian style fried rice.) Please refrain from eating anything since the day before so that you can try to finish any of these dishes… We ate as if the Apocalypse was near; and we brought a lot of food home. We had seen our neighbor’s dishes and were cautious with our ordering. There were five of us. We ordered for four… and Kevin has not realized how much money he could save if he was a tad less generous. Costumers would still flock regardless of the size of the portions. The seafood is so fresh. The taste so unique and truthful. As I roughly shook the glass sangria jar to enjoy my last glass of it, I pondered about the name… Happy Fish. I should have asked Kevin… or maybe not. I would use my existential probing as an excuse to return. Come to think of it, my seafood was perfect and it made me happy… then again Pescado Feliz does not...

This past weekend, we had the pleasure of dining at Happy Fish and chatting with the owner, Kevin. What an amazing experience it was! I've eaten at several Peruvian restaurants in Orlando, Miami, and even Chicago, but Happy Fish truly stands out. Their fusion of traditional and non-traditional recipes made me rethink what other restaurants, while good, might be missing. I started my meal with a traditional Pisco Sour, which was perfectly balanced, visually appealing, and incredibly refreshing. We then tried Leche de Tigre and fish Ceviche, both of which were expertly spiced and seasoned. The fish was clean-tasting and fresh. For our main dishes, we ordered the Mondoguito a la Italiana. I must admit, I'm not usually a fan of tripe. However, at my wife's request, I decided to give it a try. I was blown away! The dish was a delightful fusion of bold and subtle flavors, with the tripe being incredibly tender and easy to chew. It was clear that a lot of care went into its preparation - no short cuts here. We ended our meal with the classic Picarones. The texture was perfect – crunchy on the outside and pillowy soft with a little chew on the inside. The star of the dish was the Peruvian syrup, Miel de Chancaca. It may have a strange name, (I know) but it's the secret ingredient that elevates the dish. Unlike other versions I've tried, which tend to be runny and less colorful, this syrup was thick and rich, perfect for dipping picarones. Thank you, Kevin and the Happy Fish staff, for a memorable evening filled with friendly conversation and a welcoming atmosphere. We can't wait to come back and try more dishes from your menu. You've gained two new friends in us! Abrazos! Sincerely,...

I'm really glad that I was introduce to this place. As an former Miami resident, I really missed Peruvian cuisine and the delicious seafood that comes with it. Happy Fish is a great place to get that fill!

The food and the pricing are definitely on point -- it's not too expensive for fish, seafood, and lamb. I was pleasantly surprised when we received one ceviche per person. We also ordered Choros a la Chalaca (mussels seasoned in citrus juice, topped w/onions, tomatoes and corn). For $12.99 you'd get 12 piece mussels which is not too shabby. The good thing is that these mussels are big and meaty so they are definitely not shafting you.

For entrees I had the Pescado a Lo Macho (fried fish covered w/octopus, squid, shrimp and seafood broth, served w/rice). The fried fish fillet literally covered half of the plate with the seafood on top. The fried fish is covered with a seasoned batter and fried to a golden perfection. The seafood on top provides a great contrast to the fish.

My boyfriend ordered the Seco de Cabrito (traditional lamb slow, on aji panco adobe souce, served w/white rice and beans). This is by far our favorite dish of the night because the sour and tanginess of the sauce diminished the gaminess of the lamb. The leg of lamb is tender and fall of the bone and crunchiness of the onions complimented the soft texture of the lamb.

However, I'd say the only downside to this is the service. The waiters are nice and friendly but they are definitely...