These days, when chefs are given lemons, they often make ceviche. Cooking with acidic citrus juices in place of heat is a traditional South American method for preparing seafood and other ingredients. The variety of ceviche—also spelled seviche or cebiche—offered on menus from New York to California proves just how hot heatless cooking has become.
Seviche, A Latin Grill
Louisville, Kentucky
Crawfish with julienne peppers, jicama and Spanish olives over mixed greens with cilantro pesto; $10
Ceiba
Washington, D.C.
Yucatan Shrimp "Cocktail" Ceviche: Pico de gallo, avocado, crisp corn tortillas; $11
Jaguar: Ceviche Spoon Bar and Latin Grill
Coconut Grove, Florida
Vuelve a la Vida: Swordfish, shrimp & calamari in a tomato, lime & orange sauce, chopped cilantro, red onion and habanero chiles, finished with sliced avocado; reg. spoon $1.75/amazon spoon $13.95
Frontera Grill
Chicago
Ceviche Playero: Maine "dry pack" scallops, Alaskan king crab, honey manila mango, Mexican papaya, pineapple and jicama with Oaxacan pasilla, grapefruit, lime and garlic; plantain tostada; $12.50
Fresca
San Francisco
Lobster and Crab: Coconut milk, jalapeño, chives, yams, Andean corn, seaweed salad; $18
Crave Ceviche Bar
New York City
All Natural Filet Mignon: Ceviche’d in pear vinegar and Vietnamese mint; $28
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.