This Nikkei restaurant in the Miami Design District offers a take on ceviche that represents the influence of Japanese technique in Peruvian cuisine. The cebiche mixto is a standout made with black grouper, conch, squid, octopus, avocado, and ají rocoto (red hot pepper paste) for a well-balanced mix of hot, cold, sweet, and sour nuances.

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.

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 of ceviche with Peruvian and Japanese flavors, including the verde cucumber with charred jalapeno, avocado, and cancha (toasted corn nuts), and the sweet and sour chifa that is marinated in teriyaki, oyster sauce, and leche de tigre, then garnished with pickled ginger, avocado, red onions, and crispy wontons.

Mayami offers a diverse list of ceviche options with plenty of heat. Amongst them is the aguachile de atun prepared with tomato, tuna, smoked cucumber, and chili pepper. Another highlight is the vuelve a la vida (return to life), a combination of poached shrimp, cilantro, tomatoes, red onions, and avocado that sets tastebuds on fire with the spice of sliced serrano peppers. 

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 the need for heat. The blend comes in a glass topped with Peruvian corn and crispy plantains.

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

Aromas del Peru has a portion of their menu entirely dedicated to ceviche with a barra cevichera (ceviche bar) of 11 iterations ranging from traditional to nikkei compositions. Standouts include the ceviche citrico made with tuna, salmon, lobster, and shrimp, which are enveloped in a citrus tiger’s milk made with orange, lime, and passion fruit, and served with plantain chips.

This Coral Way mainstay since 1986 is an intimate, family-owned eatery that is best known for its simple yet flavorful ceviche. The camarones dish is a refreshing option of shrimp in tiger’s milk and filled with fish, shrimp, scallops, mussels, clams, and calamari bathed in leche de tigre. Both are served with sweet potato and cancha (crunchy corn). Round out the cozy experience with a bottle of Peruvian wine.

This hybrid restaurant, market, and wine bar serves an eclectic menu of dishes including a ceviche entree full of Caribbean flavors. Made with local catch of the day tossed in a chilled sauce of young coconuts, unripened mangoes, and grilled pineapple, it’s a large enough serving for a group of four people to share.