It’s salty and fishy and you want it all over your table this summer.
That’s right, ceviche season is officially in swing. So this Memorial Day, while you fire up the grill, pile on the pasta salad, and carve up that watermelon, make for ceviche, too. The popular Latin dish—diced, raw seafood marinated with acidic fruit and mixed with complementary accent ingredients—is light and fresh and perfect for summer. It also happens to be really pretty. Take a look at some of the tastiest and most visually appealing ceviche dishes from around the country.
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Ceviche de Langosta
Desnuda Winebar & Cevicheria has two locations in New Yory: one in trendy East Village and another in even trendier Williamsburg. Its signature ceviche de langosta features one and a quarter pounds of Maine lobster marinated in coconut milk, lime juice, orange juice, ginger, and jalapeño. It’s accompanied with a mango pico de gallo.
Tuna “Old Fashioned”
For some ceviche with soul, chef Anthony Lamas’s twist on the classic bourbon cocktail features line-caught bigeye tuna with oranges, bluegrass soy sauce (made in bourbon barrels in Louisville), Kentucky bourbon, lime, jalapeños, and pineapple-ginger-sesame salsa. The Old Fashioned is served in a glass and topped with micro cilantro and an orange twist, while a jalapeño purée is included as garnish. One tipster tells The Daily Beast that the key to Louisville’s fresh-fish supply is its location as a UPS hub, which helps restaurants get its ingredients fast and fresh.
Ceviche Mixto
This downtown Los Angeles haunt serves a ceviche mixto, a mix of halibut, prawns, scallops, and squid, which have been tossed with slices of red onion and rocoto leche de tigre. It’s accompanied by slices of camote, a variety of sweet potato. Yum.
Ceviche de Atun
Hugo’s, an authentic Mexican restaurant in Houston, serves ceviche de atun, which features tuna with papaya and mango with tostones.
Black-Bass Ceviche
Añejo Tequileria in Manhattan, with a menu from Top Chef alum Angelo Sosa, uses black bass in its updated spring ceviche because of the better fishing practices associated with it. Sosa puts a unique spin on the traditional ceviche by introducing sweet, seasonal ruby-red grapefruit laced with fresh vanilla. Crisp jicama, crunchy pomegranate seeds, and a touch of lime and yuzu juices bring the dish into balance. The ceviche is finished with McGregor Farms micro celery from New Jersey.
The Beach House Ceviche
It’s tropical perfection. Located in Koloa, Hawaii, on the island of Kauai, the Beach House restaurant serves a ceviche in a half coconut, incorporating its vessel fruit with a mix of citrus, lilikoi juice, fresh island fish, scallops, tiger prawns, avocados, tomatoes, and cucumbers. The beach is calling.
Aromas VIP Lobster Ceviche
Miami’s Aromas Del Perú has a lobster ceviche dish that includes two lobster tails, octopus from Portugal, corvina fish from Peru, and shrimp. Salt, pepper, garlic purée, fresh coriander, and lime are all added and mixed together, and the dish is served with Peruvian corn and sweet potato.
Ceviche of Fresh Fish, Casa Romero Style
Casa Romero in Boston serves a ceviche of diced raw pollock fish marinated in lime juice and tossed with fresh tomatoes, onions, cilantro, and clamato juice. It’s served with an avocado slice and lemon wedge.
Cebiche Clasico
Manhattan’s La
Mar Cebicheria has a diverse variety of ceviches on its menu, but the clasico is one of its most traditional—and popular—creations. It’s made with sashimi-grade fluke in a classic leche de tigre (tiger’s milk)—a lime juice and habanero marinade—and served with red onions, sweet potato, and Peruvian corn.
sergio coimbra
