Shrimp Ceviche from Hasta Mañana
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By Kathleen Furore
Ceviche is trending on restaurant menus (42,439 restaurants currently offer it, and social conversations about the dish known as the national dish of Peru have increased by 7.5 percent over the past year, according to Tastewise’s 2024 analysis of ceviche trends). el Restaurante reached out to chefs at three Mexican restaurants to find out about the ceviches (and their cousins, aguachiles) they offer.
Chef and owner Armando Gonzales, Amerikas, Oak Park, Illinois
Amerikas Ceviche
We currently have one ceviche on the menu, and it is an extremely impressive dish. Amerikas Ceviche is presented over dry ice, garnished with edible flowers and a side of house-made plantain chips, which serve as a perfect vessel for dipping and enjoying. The idea for our ceviche came from experimenting with different flavors and textures, ensuring that every ingredient included complemented each other. We have two types of fish, and many different flavors our guests can experience while enjoying, from sweet pineapple to floral notes of coconut milk. We only have one ceviche currently on our menu, but we do offer an array of delectable vegetarian dishes, so we might look into incorporating a vegetarian ceviche in the future!
My best advice would be to work with a great supplier, one that you can trust will deliver you the best product possible. At Amerikas, we work with Supreme Lobster and Seafood, a leading regional and national wholesale seafood distributor. Having a partnership with the distributor helps ensure I never have to worry about the quality of seafood we receive, especially being located in the Chicago area.
Click here to see Gonzales’ recipe for Amerikas Ceviche.
Chef Kevin Templeton
Executive Chef Kevin Templeton, Hasta Mañana, San Diego
We have two ceviches that are more on the traditional side of things. Our Traditional Ceviche is made with local caught white fish, typically halibut, while our Shrimp Ceviche features jicama and green papaya mixed in for a unique flavor and texture. We also have a Ceviche de Hongo for anyone looking for a vegetarian option, with a mix of button, cremini and oyster mushrooms soaked in citrus juices and then served with Salsa Fresca and some crisp shallots for a fun texture and flavor profile. Vegetarian options are becoming both more popular and more widely available for sure, especially in Southern California. We have year-round produce availability, so we are very fortunate to keep up with the demand for vegetarian and vegan options.
To anyone wanting to experiment with ceviches and aguachiles, I highly recommend fresh seafood! There is nothing better. If fresh seafood is not available, make sure to source great quality frozen shrimp or white fish. I wouldn’t recommend using frozen fish, but shrimp can be utilized well. Always, always, always use fresh citrus juice. Straight from the fruit is best, but if you find a good fresh pressed lemon or lime juice, that can work as well. I highly recommend avoiding lime or lemon concentrate. Ceviches and aguachiles are all about simplicity and that starts with great, fresh product. Try not to over-complicate the dish and just keep it fresh!
Click here to see Templeton’s recipe for Traditional Ceviche.
Chef Blanca Zesati, Fonda San Miguel, Austin, Texas
Our Ceviche Las Brisas is always a top seller every night. We often serve a vegan version with hearts of palm. We also serve specials with different fish and sauces occasionally, and have Ceviche Negro, a dish inspired by Mexico and South American countries. We went to Merida, Yucatan for training and fell in love with the uniqueness of Recado Negro, which is the base.
[My advice is] just keeping it balanced and not too tart. Add sweetness with tomatoes. Cut the fish in smaller pieces so it marinates well. Frozen fish work well like ahi tuna or mahi mahi.
Click here to see Zesati’s recipe for Ceviche Negro.
SIDEBAR: Ceviche vs. Aguachile
Aguachile from Hasta Mañana
Executive Chef Kevin Templeton, Hasta Mañana, San Diego
Aguachile is in the same realm as ceviche, but the shrimp aren’t entirely cooked in the citrus juices. They are a little more on the rare side, so they have a wonderful texture and clean flavor. The aguachile itself is a wonderful blend of cucumber, serrano chili, lime juice, cumin and coriander all blended up for a delightful liquid the shrimp can soak in. Our aguachile has a lot of traditional flavors and components to the dish, but instead of fresh avocado added, we use an avocado gelato. This gives it a wonderful creamy and sweet element to the dish.
Click here to see a recipe for Carrot Aguachile from el Restaurante’s archives.
SIDEBAR: Where Did Ceviche Begin?
An interesting theory about ceviche is that the delicious seafood dish originated with the Moche people of Peru some 2,000 years ago. The Moche used the fermented juice from local banana passionfruit to marinate their raw seafood. The Spaniards, upon arrival, modified the dish slightly. Ceviche then spread to other Latin America nations as local populations added their own take on ceviche recipes.— eatperu.com
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