New York’s Best Ceviches

Most people used to think of ceviche as, well, just uncooked fish.  But there’s an art to un-cooking and what originated in Peru and Ecuador has become a mainstay on menus all over the country.  Lately, chefs of all cuisines have been embracing just how little you have to do make fresh, raw fish shine.

In ceviche, just-caught fish is mixed with lime (or lemon juice), and other ingredients, like onions, cilantro, chiles, tomatoes, and other vegetables.   The raw fish cures in a citrus marinade until it becomes firm and opaque. This simple fish, citrus, herbs, and spices formula allows for a lot of room for chefs to play and restaurants are taking full creative advantage.  We’ve rounded up the best ceviche dishes in New York, from Desnuda’s Lobster Ceviche to the pork belly and shrimp combo at Rouge et Blanc.