Best Ceviche In DFW

Ceviche is not your usual seafood plate, uniquely using citric acid from lemons and limes to cook fish or shellfish for a delicious citrusy and spicy taste. Both satisfying and and a healthy option, ceviche craze is sweeping the U.S. A light and refreshing option, ceviche is becoming a staple dish in the North Texas area.

Lazaranda serves Pacific ceviche marinated in spices and key lime juice in either shrimp or fish along with onions, tomatoes and cilantro. In addition to Lazaranda's Pacific ceviche, the restaurant also offers three different ceviche styles: Aztec shrimp ceviche that is comprised of shrimp marinated in spices and key lime juice with Serrano and Pasilla peppers, onions, cactus leaves, tomato and avocado; tropical seafood ceviche of marinated tilapia and shrimp with spices, red onion, tomato, mango and pineapple, cilantro, sliced avocado and a touch of ginger; and Lazaranda's ultimate ceviche which is a bounty of the sea that includes tuna, sea scallops, salmon and tuna marinated in Serrano oil, lime juice with red onions, tomato and avocado, cilantro, tamarind and a light touch of soy sauce. Lazaranda's ceviche is so popular that the restaurant offers the Tropical and Aztec styles as tostadas on its appetizer menu.

This fast, casual restaurant offers ceviche in a variety of ways. You would first pick your seafood (either the fish of the day, scallops, tuna, shrimp or a combination of two) and then choose a flavor profile. Your options include: Baja which is lime, onion tomato, jalapeno, avocado and cilantro; Peruvian, which features lemon and lime, red onions celery corn, sweet potato Aji chile and cilantro; Aguachile with lime, pico, pea shots, garlic, onion, jalapeno and garlic; Poke with tamari, lemon, soy, ginger, scallions, cucumber, radish, red chile and sesame seeds; Island with coconut water, orange, lime, Serrano pepper, red onions, cilantro, pineapple, cucumber; and basil and Spicy Roi with Texas grapefruit, red onion, habanero pepper, cilantro sweet peas and basil.

La Perla Negra located in downtown Fort Worth is known for its Latin-inspired coastal cuisine. The restaurant's ceviche is offered in three different flavor profiles of four different types of sushi-grade fish — salmon, shrimp, tilapia and tuna. Marinated in lime juice, one can choose Spicy Amarillo with corn, radish, celery, peppers, sweet potato red onions, cilantro, garlic, ginger and sesame seeds; Sweet and Sour Nikkei of cucumber, corn, radish, onion tomatoes, sweet rice wine, soy and sesame seeds or Tangy Costa with seasonal peppers, cucumber, cilantro, corn, radish, champagne vinegar and sesame seeds.

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Chef Abraham Salum's Komali Contemporary Mexican Cuisine offers ceviche as an extended weekend appetizer starting on Friday.  The ceviche is a combination of redfish, tomato, red onions, cilantro and fresh avocado served with tortilla chips. Komali holds the distinction of being voted a "top pick" restaurant by users of reservation service Open Table, so you know that whatever you choose, you'll be satisfied.

Dive Coastal Cuisine offers a stripe bass ceviche marinated in the juice of a lime with red onion, jalapeno, mango, cilantro and tomato served with house-made plantain chips. Dive is the perfect choice for a delicious lunch after a jog or workout, and you'll be surrounded by plenty of similarly health-minded folks who ditch the salad for a great plate of fish. If you're looking to impress some business partners or co-workers, this is also a healthy and trendy place for a casual business lunch.

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