National Ceviche Day is June 28, but this seafood specialty is a cool choice all summer long.
Baja Ceviche is one of the signature specialties created by Mary Sue Milliken and Susan Feniger, served at at Border Grill restaurants in Las Vegas. It features Mexican white shrimp, catch of the day, tomato, jalapeno aioli and corn tostada.
Shrimp, Cucumber and Watermelon Ceviche
La Sirena Clandestina
Chef John Manion of La Sirena Clandestina in Chicago has created a Shrimp, Cucumber and Watermelon Ceviche, with lemon, lime and orange juices.
Market Ceviche at The Forge Restaurant in Miami combines thinly sliced daily market fish with tropical fruits, avocado, smoked coconut and togarashi.
Jumbo Shrimp Ceviche
Jumbo Shrimp Ceviche at SushiSamba Miami Beach combines shrimp with red onion, celery, red bell pepper and cilantro, with a sauce that’s a blend of passion fruit juice, lemon, aji amarillo puree, and olive oil.
At four Cabo Flats locations in Florida, Seafood Ceviche features semi-firm white-fleshed ocean fish, fresh lime and orange juice, garlic, red onion, jalapeno and cilantro.
Thai Style Shrimp Ceviche
Thai Style Shrimp Ceviche is one of the specialties at James Beard Award winner Tory Miller’s Sujeo in Madison, WI. Miller marries the flavors of Thai and Perivuan cuisines, with lime juice, fish sauce-cured shrimp, chopped fresh tomatoes, cucumbers, bird’s eye chili and cilantro, topped with chopped peanuts.
"Twisted" Bahamian Conch Ceviche
Ortanique on the Mile and Zest
At Ortanique on the Mile in Coral Gables, FL, and Zest Miami, Chef Cindy Hutson’s Traditional “Twisted” Bahamian Conch Ceviche is a combination of conch marinated in lime and sour orange juices, with tomatoes, red onion, green bell pepper, Scotch bonnet chili pepper, avocado, and mango.
Sugarcane Raw Bar Grill in Miami offers Snapper Ceviche with aji amarillo, sweet potato, cancha corn, microgreens, celery, red onion, cilantro and ceviche sauce.
Vegetable Veracruzano Ceviche
Border Grill Restaurants in Las Vegas are offering a twist on the ceviche tradition for National Ceviche Day—Vegetable Veracruzano Ceviche—as well as Peruvian Ceviche made with mahi mahi, lime, ginger, aji amarillo chile, pickled onions and plantain chips.