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Build a Better: Ceviche

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Market Ceviche. Photo: AQ by Acqualina

In Peru, June 28 is National Ceviche Day, but raw seafood marinated in citrus and “cooked” by the acidity is a refreshing flavor combination that works on menus all summer long. Here are a few examples of signature ways to present ceviche.

In New York City, executive chef Gonzalo Colin’s innovative modern Mexican menu Cantina Rooftop offers a selection of four ceviches. Choice range from $12 for the Cured Gulf Shrimp Ceviche with aguachile mescal, jicama, avocado, cilantro and citrus juice, to $18 for the Lobster Ceviche with coconut ginger foam, habanero essence, mango pico and crispy plantain.

In Miami at AQ by Acqualina at the Acqualina Resort & Spa, the seasonal Market Ceviche includes fresh Florida black grouper marinated in Peruvian botija olive puree. It’s served in a martini glass with julienned red onions, choclo (large-kernel Peruvian corn), diced sweet potato, a lime wedge and micro cilantro.

At Cygnus27 in the Amway Grand Plaza, Grand Rapids, MI, the new Latin-inspired menu offers dishes such as Halibut Ceviche with Central American flavors including mint, carrots, jalapeno, pickled jicama, watermelon radish, citrus and blood orange vinaigrette.

At Arroceria Valenciana, Alsol Luxury Village in the Dominican Republic, executive chef Israel Gata’s Trio of Ceviche combines global flavors, including Langosta with White Truffle Ceviche, Tuna with Grilled Watermelon Ceviche and Scallop Ceviche with Mango and Sesame.

In L.A. at E.P. & L.P., the modern multilevel Asian Eating House, executive chef Louis Tikaram’s menu includes an Asian-inspired ceviche offering. Nama Sea Pearls is seaweed ceviche with fresh coconut milk, lime and chili.

Market Ceviche

From: Chef Anthony Dominguez at AQ by Acqualina at Acqualina Resort & Spa, Miami. Yield:  1-2 servings.

4 oz. fresh catch of the day (Florida black grouper)
2 oz. Peruvian purple olives with juice
2 tsp. mayonnaise
3 limes
1 tsp. chopped cilantro
2 tsp. red onion, julienne
1 Tbsp. sweet potato, large diced and blanched until tender
1 Tbsp. large kernel Peruvian corn, blanched until tender
1 pinch micro cilantro
2 leaves Bibb lettuce
to taste, salt and pepper                               
Cut fish into ½” pieces on a slight bias. Place in a medium-size mixing bowl, cover and refrigerate.

Place purple olives in a food processor with a small amount of olive juice. Puree until smooth. Add mayonnaise; puree until combined. Set aside.  

Slice limes in quarters, remove the center pith and juice all the limes. Pour olive puree and lime juice over the fish. Season with salt and pepper. Toss in the red onion and cilantro. Mix until everything is incorporated.

Place lettuce leaves in a chilled martini glass. Add ceviche mixture and garnish with sweet potato, corn, micro cilantro and a lime wedge.

Contact Gail Bellamy at [email protected].

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