Ceviche is perfect for summer: a bright, light and fresh seafood dish that goes hand in hand with balmy evenings and an icy glass of something refreshing. The fish in this zingy Peruvian appetiser is cured with zesty citrus and complemented with a hit of chilli and vibrant coriander. The Mother City’s ceviche game is strong, with many eateries are bringing their own version to the table. Here are our top five spots that make a killer ceviche.
This stylish Constantia restaurant serves ceviche as starter, made with fresh meaty tuna dressed with a zing of lime juice, coriander and chilli, and served with cool, buttery avocado for R80.
If it’s traditional ceviche you’re after, look no further than this Peruvian eatery on Bree Street. They serve a selection of enticing tiradito (a raw fish dish from Peru) and ceviche. Try the Charango house ceviche (R65) with white fish, butternut, corn, chilli, coriander, aji limo leche de tigre (chilli-and-lime marinade), or the rainbow seabass ceviche with variations of beetroot, jalapeños and a zesty marinade made from red beets.
There are a few raw fish dishes to choose from at this sophisticated Mexican spot. Try the melt-in-your mouth ceviche de pascado with tuna in a pool of fragrant coconut milk, chilli and lime, or the delicate salmon option in orange juice flavoured with ginger and peppers. (R90 each)
Green Point’s favourite Mexican restaurant serves a starter portion of finely diced line fish marinated in lime juice with serrano chillies, red onion, ginger and coriander for R68. Alternatively, go for the ceviche a la gorditas, made with lime-marinated game fish, smoked jalapeño sauce, crème fraîche, black bean pureé, pickled red onion and gorditas (small Mexican cakes made with masa and filled with cheese) – all best served with a frosty pitcher of their house margarita.
This airy seafood restaurant offers gorgeous harbour and sea views and an impressive selection of ocean delicacies. Order their marinated seafood ceviche for R85, a light salad of fresh marinated fish, prawns, calamari and mussels tossed with a lime-and-coriander dressing and served with bella rosa tomatoes, roasted peppers, cucumber and red onion.