Sabor a Peru’s extensive menu includes a stellar ceviche option made with mussels topped with lime, rococo (Peruvian pepper), and celery for an extra kick of flavor. The individual portion is served with a slice of lettuce, sweet potato, Peruvian corn, and a touch of red onion.

Brothers Christian and Frank Encalada are the team behind this cozy gastropub with a Peruvian cuisine focus. Ceviche options are plenty and varied, ranging from an aji amarillo choice marinated lightly in lime juice and seasoned with Peruvian limo chili, cilantro, and onion.

Locals have been heading to Aliosha Stern’s popular restaurant for more than a decade to get their ceviche fix. The menu is filled with ample portions mixing Peruvian and Japanese flavors, including the Verde cucumber with charred jalapeño, avocado, and concha (toasted corn nuts) and a rocoto version marinated in smoked rocoto, leche de tigre, crispy red onions, cancha, choclo, and camote and served with plantain chips.

At its restaurant inside the Lincoln Eatery, chef Nilton Castillo serves ceviche that is perfectly balanced in flavor, showcasing a mix of traditional techniques and unexpected twists. A tiger’s milk iteration keeps it simple with leche de tigre, the citrus-based, spicy marinade traditionally used to cure the fish in ceviche without needing heat. The blend comes in a glass topped with Peruvian corn and crispy plantains.

Juan Chipoclo’s award-winning Peruvian restaurant is known for its vibrant atmosphere and its playful ceviche list. Highlights include the la caleta de pusucana made with white fish, shrimp, scallops, and leche de tigre, or the orgia marina mixta, which blends an assortment of seafood with leche de tigre and a dose of smokey yellow pepper. Cocktails like the pisco sour are another draw. 

This waterfront restaurant inside the Mandarin Oriental Hotel serves a menu filled with delectable ceviche options, including a ceviche olivo made with Spanish octopus, Peruvian cotija olives leche de tigre, and an intriguing combination of shaved fennel, crunchy bacon, and cured egg yolk. Another great option is the cebiche chalice, which blends grouper, shrimp, and octopus with choclo, cancha, onions, and a punchy, spicy rocoto leche de tigre.

Located just outside Brickell in the Roads neighborhood, El Senorial offers Peruvian cuisine made by chefs who have been refining their recipes for over three decades. There are eight ceviche options on the menu, including a carretillero created with fish bathed in a creamy Peruvian hot pepper accompanied by fried calamari rings. Another highlight is the Senorial, which mixes a variety of seafood with a creamy Peruvian yellow chili sauce. 

Aromas del Peru has a portion of its menu entirely dedicated to ceviche, with a barra ceviche (ceviche bar) of nine iterations ranging from traditional to nikkei compositions. Standouts include the ceviche citric made with tuna, salmon, lobster, and shrimp, which is enveloped in a citrus tiger’s milk made with orange, lime, and passion fruit and served with plantain chips.

Jaguar’s consistently well-executed ceviche comes in eight varieties. Make sure to order the nuevo shrimp, an interesting mix of aji amarillo, ginger, soy, lime, and grape seed oil. Another highlight is tuna Nikkei with avocado, tomato, red bell pepper, and pumpkin seeds, all spiked with jalapeno leche de Jaguar.

This hybrid restaurant, market, and wine bar serves an eclectic menu of dishes, including a signature brunch ceviche dish full of flavors. Made with the local catch of the day tossed in a seasonal leche de tigre, grapefruit, and pickled radish, it comes with plantain crisps for scooping up.