It’s finally that time of year in San Francisco when you can don your sandals and sunglasses, and enjoy a six pack in the park. In honor of springtime we’ve rounded up a list of the city’s bright, citrusy, and cool ceviches.
What list of Latin-inspired ceviche dishes would be complete without Nopalito's – Nopa’s little brother – organic Mexican kitchen? Cool off on hot days on their outdoor patio with a refreshing margarita, Michelada, or Bloody Maria. Then enjoy their colorful ceviche verde de pescado y calamar – marinated fish, calamari, lemon, tomatillo, jalapeño, cilantro, avocado, and tortilla chips. 306 Broderick St.
This relative newcomer is wowing diners with both seafood stunners (like the uni bucatini or the crispy octopus) and meaty masterpieces (like the fried duck sandwich or beef tartare). Try an elevated lobster ceviche, with decadent flavors of caramelized coconut, pineapple, and kaffir lime. You’ll feel like you’re digging your toes into the sand on an exotic, tropical beach. All that’s missing is a Piña Colada. 1760 Polk St.
Photo courtesy of La Mar
La Mar Cebicheria is San Francisco’s premiere Peruvian seafood restaurant. Enjoy the flavors of the ocean with their extensive ceviche menu. Go spicy with the cebiche jalapeño – a tangy combination of scallops, octopus, and yellowtail in a green leche de tigre with jalapeño, cilantro, and olive oil, garnished with sweet potato and cancha. Or try something a little crazier with the cebiche barrio – a combination of yellowtail, mussels, clams, scallops, shrimp, red onion, cilantro, and canche in a rocoto leche de tigre topped with fried calamari. Whatever you choose, pair it with a refreshing pisco sour as you gaze toward the bay. Pier 1.5 The Embarcadero
Photo courtesy of Sabrosa
Home-style eatery, Sabrosa, brings the flavors of Mexican farmland to Northern California — borrowing ingredients derived from our local, organic, and sustainable agricultural bounty. Brighten up your palate with Sabrosa’s fresh ceviches. Try the ceviche de aguachile, filled with chiltepin chile-lime, fresh shrimp, fish, octopus, scallops, organic chayote squash, and pickled onions, or the ceviche con fruta, a refreshing mix of fresh line caught fish, organic pineapple, blood and navel oranges, grapefruit, jicama, pickled onions, and chile piquin. 3200 Fillmore St.
Peru’s traditional comfort food finds its home at Limon, where roasted rotisserie chickens with specialty sides, empanadas, and ceviches get the royal treatment. Whet your palate with refreshing ceviches like the ceviche mixto with fish, calamari, and tiger shrimp, or fresh red snapper and shrimp ceviche, the ceviche de pescado y cameron. Save room for the roast chicken and wash it all down with a refreshing pitcher of sangria for a meal worthy of a warm spring night. 524 Valencia
Much of the ceviche scene is found in Peruvian restaurants. But why not explore our thriving local cuisine at Local’s Corner, where chefs celebrate the bountiful seafood of the bay: sourcing all fish from local waters from fishermen committed to sustainability. Ceviche is pared down with a simple plate of cured halibut with a punch from nasturtium (a peppery, tangy green), sweet Asian pear, and nepitella (an oregano-like herb). 2500 Bryant St.
Fortunately for us, San Francisco has an endless supply of mouth-watering ceviches. Where is your favorite?