Walking around the hot streets of New York on a summer day induces an insatiable lust for a cold beverage, or five. And nothing goes better with a shaken cocktail, a crisp glass of vino, or a freshly cracked beer than ceviche. These bowls of cool, marinated seafood are your ticket to double down on refreshment.

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Diver Scallop Aguachile
Tacos Güey // Flatiron

Rich, buttery scallops are one of ceviche’s greatest allies, and Tacos Güey optimizes that partnership. Contributing accompaniments of avocados, cucumbers, and achiote affirm the tantalizing freshness of this dish. Chef Henry Zamora leads the charge at this Flatiron stronghold known for its mariscos. Its menu is heavily influenced by Zamora’s homeland, the Salinas Valley of California.

This dish is recommended by: Eater

Fluke Ceviche
Madre // Greenpoint

Leche de tigre, which literally translates to “Tiger’s milk,” is a bright marinade found in many traditional ceviches of Peru. Its main characteristic is an emphatic, zingy flavor that comes from ginger and garlic, often accentuated by coconut milk. Madre in Greenpoint saturates cubes of fluke with it, then adds avocado, yuca, and peanut to complete the nutty, refreshing ensemble.

This dish is recommended by: Eater

Ceviche Mixto
Mission Ceviche // UES

Shrimp, octopus, clams, fluke, and various combinations of seafood link up with a leche de tigre laced with ají amarillo, the Peruvian yellow chili pepper, for this ceviche mixto, referring to its “mix” of seafood at Mission Ceviche. The Upper East Side oasis of Peruvian cuisine features a number of ceviches and related seafood dishes, but this is the pick of the bunch. We couldn’t imagine a better happy hour then slurping one of these down with a pisco- if you know, you know.

This dish is recommended by: NY Times

Ceviche del Dia
Ruta Oaxaca // Astoria

Ruta Oaxaca in Astoria takes the simple but delicious approach, squeezing a blend of fresh citrus juices to marinate their ceviche. This version embodies the spirit of ceviche, as the only rule is to use the freshest seafood and vegetables possible. Depending on the day, you might be served octopus, shrimp, fish, or squid, with an assemblage of tomatoes, cucumbers, avocado, red onion, or whatever combination comes to the chef’s mind. The possible combinations are endless.

This dish is recommended by: Eater

Ceviche Clasico
Contento Restaurant // Harlem

Fresh white fish, usually fluke, is the main ingredient in this ceviche that’s decorated with bulbs of sweet potato puree, fresh corn and toasted kernels, cilantro, red onions, and edible flowers. Pro tip: you can take this dish to the next level by adding octopus. A heavily Peruvian-influenced menu is the culinary attraction at this wine bar, making it the perfect place to pair an Alvarinho or Sauvignon Blanc with your ceviche.

This dish is recommended by: NY Times, The Infatuation

Ceviche Mixto
Urubamba // Jackson Heights

Established in 1976 and still going strong, Urubamba claims to be the oldest Peruvian restaurant in NYC, and their ceviche has passed the test of time. They marinate a combination of basa, a fatty catfish that melts in your mouth, squid, octopus, and shrimp, in lime juice for their ceviche mixto. Toasted corn, sweet potato, yuca, and red onions surround the mixture, and leche de tigre is served on the side, so you can build your own bites. This very much so a “choose your own destiny” ceviche.

This dish is recommended by: The Infatuation

All the Ceviches
Caleta 111 // Richmond Hill

Caleta 111 in Richmond Hill, Queens currently holds rank 99 in New York Times Restaurant Critic Pete Wells’ list of The 100 Best Restaurants in NYC, and its ceviches are the main event. None of the six ceviches on their menu are to be missed, but the star of the show is their lively, gingery leche de tigre ceviche, served in a cocktail glass with an all-star game-esque seafood lineup of scallops, octopus, shrimp, calamari, and mussels, which all bring their unique textures and flavors to the table. Pete Wells recommends you eat the seafood, then drink the leche de tigre. If you feel capable of conducting your own seafood orchestra, you can customize your own ceviche here as well, and they will prepare it to your liking.

This dish is recommended by: NY Times

Seafood Tower
Nat’s on Bank // Greenwich Village

High-rollers know, Nat’s on Bank is the place to perch with a seafood tower and convince yourself you’re on a luxurious vacation. The aguachile sitting pretty on level two provides a tropical vibe with cool, buttery scallops, cucumber, and red onion, kept at the desirable temperature by an icy platform and a conductive metal ring. Flaunt this ceviche and it will be the envy of every passerby.

This dish is recommended by: 👩‍🍳 LA LA

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