The dish consisting of marinated meat, fish, seafood or both continues to be a trend in the world. Different versions of cevicheare part of the culinary culture of various American countries on the Pacific coast: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In the latter, it is considered the most emblematic dish and a complete cultural heritage. However, in Buenos Aires there are several restaurants that honor the dish with its fresh and juicy flavor.
It is impossible not to start this list with a ceviche of Chalaca Bar. Located at Arévalo 1392, in the heart of Palermo, it has a branch at Italia 459, Lomas de Zamora, and is one of the chef’s projects Gaston Acurioworld leader in Peruvian cuisine and owner of the famous cebichería The sea.
The menu is inspired by the typical cebichera bars of the port, with abundant dishes at friendly prices, such as the exclusive Chifa ceviche, available at the Palermo headquarters. It has 180 grams of trout cut into cubes with house Tiger’s Milk (lemon and lime juice, sesame oil, peanuts and chili limo), pickled vegetables, green onion and pieces of fried wonton dough that gives it a crunchy touch.
On the other hand, if you like prawns and a subtle spiciness, in The fish shop (Crisologist Larralde 1716, Núñez) it is advisable to ask for the Yellow cevicheone of the many versions devised by the Peruvian chef Charly Díaz. It has fresh fish (currently, it can be mullet, white salmon, sea bream or sole), prawns, tiger’s milk with yellow chili, sweet potato, corn and field corn. They also have a tasting that allows you to try several of the options they offer on the menu.
For fans of fried fish, we recommend the ceviche with chicharrón of Kamay Lounge (Marcelo Torcuato de Alvear 975, Retiro). His chef, the talented Peruvian Raúl Zorrilla, proposes this classic version based on fresh sole, leche de tigre with a touch of yellow chili, glazed sweet potato and chulpe corn, all topped with pieces of battered fish, very crispy on the outside and moist on the inside. Its flavor is very balanced and is ideal to accompany any of the cocktails from its pisco bar.
Another outstanding option with pork rinds is the one offered by the fish expert Fran Rosat in his new restaurant Mare by Fran (Alicia Moreau de Justo 1170, Puerto Madero). His Ceviche del Mare It is prepared with the freshest white fish of the day (which can be grouper, sole, sea bream or chernia), tiger’s milk with yellow chili, red onion, fried corn, fresh cilantro and pieces of fresh battered and fried fish.
A very tasty and complete version, with squid as the protagonist, is the Neighborhood Ceviche that offers the chef Dángelo de la Cruz in your space Asu Mare (Thames 1514, Palermo; Av. Pueyrredón 679, Once and Av. Corrientes 1660, Paseo La Plaza), inspired by the one served in the typical Peruvian carts. It has sole, squid tubes and a special squid preparation, all marinated in a house tiger’s milk (based on lemon juice, fish stock, oil, celery, onion, garlic, ginger, prawns and scallops). It is completed with a paste of hot pepper, onion, lettuce, corn, sweet potato, field corn and cilantro.
To try an original Japanese-inspired option, you can visit Neko Sushi (Juan Ramírez de Velasco 471, Villa Crespo). Its varied menu includes Nikkei preparations such as exotic Kimchi ceviche which combines Patagonian trout, fresh mullet, sweet and sour tiger’s milk with gochujang (Korean red pepper paste) and kimchi (Asian cabbage ferment). A very balanced recipe with spicy, sweet and citrus touches.
He Norteñita ceviche from the peruvian restaurant Revelry (Fitz Roy 1722, Palermo) is the one for seafood lovers. It includes the best fish of the day (currently, sole), a mix of seafood that varies according to the season (they can be octopus, cuttlefish, squid, prawns and/or mussels), leche de tigre, hot chili, yellow chili with a subtle spiciness, glazed sweet potato that balances with its sweetness and fresh cilantro.
Finally, the list is crowned with one of the varieties of the iconic restaurant The sea (Arévalo 2024, Palermo), where ceviche is the undisputed star of the menu. One of the most striking is the Bachichewhich has fresh catch of the day (chernia, mullet, sole or whiting) marinated with salt, chili, lemon and cilantro, plus a classic tiger’s milk, avocado, capers and drizzles of olive oil.
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