Find fresh ceviche near you — Peruvian, Mexican, and Latin American seafood at its most vibrant.
FIND CEVICHE NOWThe best ceviche is a study in brightness — fresh fish "cooked" in lime juice until tender, loaded with chili heat, red onion bite, and cilantro freshness. Peruvian ceviche adds sweet potato and choclo corn to balance the heat and acid. Mexican ceviche adds tomato, cucumber, and avocado for a chunkier, milder profile. Either way, it's one of the most satisfying dishes imaginable.
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Ceviche is a fresh seafood dish of raw fish or shellfish marinated in citrus juice (usually lime or lemon), which 'cooks' the proteins through acid denaturation. It's typically seasoned with chili, onion, and cilantro and garnished with various sides depending on the regional style. Peruvian ceviche is the most acclaimed internationally — often served with sweet potato and choclo (Andean corn). Mexican ceviche typically uses tomato, cucumber, avocado, and hot sauce.
Leche de tigre (tiger's milk) is the citrus-based marinade left over after the fish in Peruvian ceviche has been 'cooked' in it. It absorbs the fish's flavor and becomes a powerfully concentrated, spicy, tangy, and creamy liquid that is served as a shot alongside the ceviche — or as a standalone hangover cure. It's one of the great flavor experiences in Peruvian cuisine.
At a reputable restaurant using fresh, sushi-grade fish, ceviche is safe to eat. The citrus marinade changes the texture and partially denatures the protein but doesn't kill all pathogens the way heat does. The key is using high-quality, fresh fish. Pregnant women and immunocompromised individuals should exercise caution with raw fish dishes.
Click 'Find Ceviche Now' above and allow location access. ChooseMy.Food will surface Peruvian, Mexican, and Latin American restaurants near you. Dedicated ceviche bars are most common in coastal cities, but Peruvian and Mexican restaurants serve excellent ceviche nationwide.