We’re continuing our celebration of the dishes everyone should fly to try, but what if you can’t fly for food — specifically ceviche? Not a problem. You can sample its authentic flavors at home. With the warm weather upon us, this favorite beat-the-heat seafood specialty features proteins that are “cooked” by the acid that is added. Read on for 20 top ceviche dishes around the U.S. And be sure to enter our #WillFlyForFood contest for a chance to win a trip for two to Mexico City – so you can fly to try it.
Dos Urban Cantina, Chicago, Illinois
Agua chiles are a popular form of ceviche all over Mexico and, especially, along the coasts. Chef Brian Enyart serves a raw scallop agua chile that’s made with fresh lime juice infused with Serrano chile and seasoned with salt. Plated with sweet potato purée, pickled red onion, chia seeds, cilantro stems and leaves, it comes with a drizzle of olive oil for a bit of richness. Make a reservation at Dos Urban Cantina.
Yebo Beach Haus, Atlanta, Georgia
At a restaurant with “beach haus” in its name, it’s not surprising to find that summer flavors abound on its menu, especially the coconut ceviche from owner Justin Anthony. Taking “it tastes as good as it looks” to a new level, a freshly halved coconut overflowing with a bounty of eye-catching ingredients attracts Instagrammers from all over. Tropical fruits, such as jicama and papaya, adorn the marinated scallops, prawns, octopus, and avocado tossed in a zesty coconut jalapeño vinaigrette. Make a reservation at Yebo Beach Haus.
Nixta, St. Louis, Missouri
The ceviche from chef Tello Carreon showcases what the restaurant does best — honoring authentic Mexican cuisine and showing diners that it is truly one of the most exceptional cuisines in the world. Inspired by classic Mexican ingredients, but with a modern flair and presentation, the dish features an aromatic mix of sweet and spicy, with shrimp, scallop, rose water, and aji pepper, which truly set this ceviche apart from others. Make a reservation at Nixta.
Water Grill-Downtown, Los Angeles, California
The secret it out about Water Grill’s ceviche. The off-menu dish from culinary director Damon Gordon is a stunner built around a whole fish. Cured with a light marinade of fresh lime, cilantro, and Italian extra virgin olive oil, it’s ready for its close up. Make a reservation at Water Grill-Downtown.
Boqueria-UES, New York, New York
Executive chef Marc Vidal brings his Spanish version of ceviche to Boqueria’s new summer market menu. The salpicon canario showcases citrus-marinated octopus, prawns, fluke, peppers, pineapple, avocado, and cilantro – the next best thing to being on the beaches of the Spanish coast. Make a reservation at Boqueria-UES.
Tanta, Chicago, Illinois
You can’t talk cebiche without mentioning Peru. Executive chef Jesus Delgado offers guests a cebiche tasting, which includes three dishes – Cebiche Clasico, Cebiche Mixto, and Cebiche Nikei. All three including the freshest chef’s selection fish combined with Leche de Tigre, an acidic, life-giving sauce made with shellfish stock, fresh lime juice, onion, chilies, cilantro, celery, garlic, and salt. Make a reservation at Tanta.
Pisco y Nazca Ceviche Gastrobar, Miami, Florida
Chef Miguel Gomez’s ceviche tradicional is made with mahi, classic leche de tigre, cancha, choclo, and sweet potato. This dish is inspired by the flavors and tradition in Peru, relying on simplicity to deliver the tastes. Chef Miguel Gomez uses two unique elements — orange soda to cook the sweet potato and sugar to elevate the flavor of the dishes. Make a reservation at Pisco y Nazca Ceviche Gastrobar.
The Dawson, Chicago, Illinois
Executive chef Francisco Narez says, “Ceviche is always a nice, refreshing way to start a hot summer lunch or dinner. When I think of tuna, what better way than all the fresh vegetables of a garden. Our tuna ceviche features cucumber, radish and fresh sliced chiles. To refresh the palate, we add a finish of basil and cilantro with lime.” Make a reservation at The Dawson.
Andina, Portland, Oregon
Andina is one of the longest-running family Peruvian restaurants in the Pacific Northwest, so it’s not surprising that executive chef Dustin Koerner, under the guideance of matriarch and Peru native Mama Doris, serves the Five Elementos, Andina’s iconic preparation of fresh fish in leche de tigre. This is the classic preparation of ceviche, so fresh you could image yourself in Lima, no altitude acclimation necessary. Make a reservation at Andina.
Brabo, Alexandria, Virginia
There’s a new white ceviche on the Belgian-inspired menu at BRABO this season. Executive chef Sebastien Rondier combines fresh halibut, mahi-mahi, and shrimp with sweet onions, jalapeño, and lemon and lime for acidity to cook the fish to delicious perfection. Make a reservation at Brabo.
Kachina Southwestern Grill, Westminster, Colorado
You can still enjoy ceviche even if you’re landlocked thanks to the wonders of overnight air. The scallop ceviche from executive chef Jeff Bolton mixes lime, green onion, candied Fresno chile, heirloom tomato, radish, smoked salt, and extra virgin olive oil from Seka Hills in California’s Capay Valley. He says, “The oil has a clean, rich flavor that pairs really well with the scallops.” We concur. Make a reservation at Kachina.
Boleo, Chicago, Illinois
Alexis Hernandez, Boleo’s chef de cuisine not only does hails from South America — he also served as the private chef to the Ambassador of Peru. Boleo’s ceviche clasico takes a modern twist on the classic dish, with crisp, tropical white fish surrounded by leche de tigre. Sweet kernel hints of cancha makes for the ultimate topping to on this sultry dish by executive chef Nick Sutton. Come for the ceviche and stay for the view. Make a reservation at Boleo.
Alma de Cuba, Philadelphia, Pennsyvlania
You can sample the yellowtail tiradito with apple, cucumber, and an aji Amarillo vinaigreet from chefs Douglas Rodriguez and Yun Fuentes as part of the tasting menu or a la carte. They’ve got nine different ceviches on the menu, but this one is our fave. Fun fact: Executive chef-partner Rodriguez authored The Great Ceviche Book. Make a reservation at Alma de Cuba.
Big Easy Winebar & Grill, Miami, Florida
Livin’ is easy at Big Easy Winebar & Grill. The South African fare restaurant serves a sustaintable Florida linefish ceviche with corn nectar, sweet potato, and grilled lime so refreshing that the only hard part will be sharing it with your dining companion. Wash it back with a wine from Louis Strydom. Make a reservation at Big Easy Winebar & Grill.
El Segundo Sol, Las Vegas, Nevada
The ahi tuna ceviche is always on the menu at this taqueria and tequila bar. Made to order and served with Saltines and tortilla chips (because why choose?), it’s crafted by executive chef Saul Garcia from sashimi-grade tuna, avocado, radishes, and red fresno chiles for a bit of bite. Make a reservation at El Segundo Sol.
LightKeepers, Key Biscayne, Florida
Located in The Ritz-Carlton Key Biscayne just off the island’s gorgeous waters, you’ll feel downright nautical when you order the yellowfin tuna ceviche. Crafted with pickled shimeji, cucumber, radish, soy cure, this creation cries out for a summery cocktail pairing. Make a reservation at LightKeepers.
Zentan, Washington, D.C.
Think Latin America has an exclusive on ceviche? Think again. The sunamono from executive sushi chef Lin ZhenQun is basically a Japanese version of a ceviche with poached shrimp, octopus, salmon sashimi, ikura, cucumber, and white truffle tosazu (light vinegar-based sauce, similar to a leche de tigre that would be used in Peruvian ceviches). Make a reservation at Zentan.
Katana, West Hollywood, California
With all apologies to Dave Coverdale, there’s a new white snake in town. The white snake ceviche at Katana includes scallop, crab, octopus, jalapeno, yuzu vinaigrette, and fiery ghost pepper, Part of the Red Sun BBQ menu, offered on Sundays, this one is sure to have you doing splits on your Jaguar after dinner. Make a reservation at Katana.
Sushi Garage, Miami Beach, Florida
Need an extra spring in your step this summer? Roll into sushi garage for a tune-up in the way of chef Sunny Oh’s garage ceviche. Fresh white fish and bright citrus flavors will rev you up in no time. Make a reservation at Sushi Garage.
Don Chido, San Diego, California
Don’t skimp when it comes to the shrimp ceviche at Don Chido’s. Executive chef Andre Alto’s dish is made with fresh shrimp, lime, cilantro, and red onion and served with tostadas for easy scooping. Make a reservation at Don Chido.
Have a favorite picture of a food you flew to try? Share with us to enter OpenTable’s #WillFlyforFood social media contest; for full details, click here. Prize includes dinner for two at the legendary Pujol restaurant in Mexico City, a walking culinary tour of Mexico City, round-trip airfare and three nights of hotel accommodations for two. To enter, share a photo of a delicious dish you flew for. Post it on Instagram, Facebook, or Twitter, or visit our blog for more options and tell us where else you dream of flying for your next culinary adventure. And, if entering on Instagram or Twitter, be sure to follow and tag @OpenTable and use the hashtag #willflyforfood so your entry is visible.
Photo credits: Matt Chichelli (El Segundo Sol); Big Easy Winebar & Grill (Grove Bay Hospitality); David Syzmanski (Boleo).