This ceviche comes in the cup or bowl and is a textbook example of the popular Peruvian dish. Ceviche is supposed to be greater than the sum of its parts, as it combines the greatest aspects of few delicious ingredients. At Suviche, the fish is the star and is combined with hominy, sweet potato, onion, and marinade. The resulting dish is a refreshing and stimulating product that will have you understanding why ceviche has become as popular as it has. Our advice? Get the bowl.
Where to try them in Miami: Suviche. Various locations: www.suviche.com
Just like everything else, Miami likes to set itself apart from the rest by making somewhat over-the-top versions of already established dishes. Ceviche is no different, and the Ceviche in Cream of Pisco 100 is a perfect example of our tendency to bring everything to the next level. By adding pisco, a Peruvian alcohol, into marinade, this combination of flavors makes for a “drunken” fish that is silky and blends perfectly with the sweetness from the potatoes.
Where to try them in Miami: Ceviche 105. 105 NE 3rd Ave, Miami, FL 33132. www.ceviche105.com
Meaning “Caribbean,” the Caribeno-style Ceviche at this petite restaurant is composed of your choice of fish, shrimp, or octopus and is then mixed with pico de gallo, lime juice, jalapenos, cilantro, radishes, and a hint of ketchup. The most distinct aspect to this ceviche is the ketchup, alluding to the Caribbean tendency to make ceviche with tomato based sauces to add a touch of sweetness.
Where to try them in Miami: My Ceviche. Various locations: myceviche.com
Made from pacific swordfish, red onion, serranos, cilantro, lime & olive oil, this Ceviche is inspired by the Mexican version of ceviche. The serranos add a heat that is mild but still noticeable, making for a slightly addictive sense of the tongue that has you returning for more. The marinade seems somewhat more viscous due to the inclusion of olive oil, but it rounds out the flavors and provides a rich coating on the palate.
Where to try them in Miami: Jaguar. 3067 Grand Ave, Coconut Grove, FL 33133. jaguarhg.com/jaguarspot
What makes tiradito different from the ceviche is the exclusion of onions and the fact that the fish is cut into strips. TiraDToss takes their namesake item and makes it with a red sauce using rocoto, a red Peruvian pepper that adds complexity and more prominent spice to the fish. The sushi grade Tilapia is the perfect vehicle for the sauce, as it does not overpower the flavors from the chili.
Where to try them in Miami: TiraDToss restaurant. 2475 NW 95th Ave #7, Doral, FL 33172. www.tiradtoss.com