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.