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A bowl of ceviche with hunks of raw fish, sweet potato, corn, and just a touch of fried calamari
Ceviche at Casa Zoraya
Brooke Jackson-Glidden/EPDX

Where to Find Bright Bowls of Ceviche in Portland

Peruvian renditions with leche de tigre, vegan versions with coconut meat, and more

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Ceviche at Casa Zoraya
| Brooke Jackson-Glidden/EPDX

Portland’s diverse culinary scene, paired with its proximity to the ocean, make this city a prime spot for delectable, fresh ceviche. Ceviche typically consists of fresh seafood that’s been cured in citrus juice, though regional variations can be found throughout South and Central America: In Peru, the dish relies on the heat of leche de tigre, the citrusy marinade bolstered with regional chiles; in places like Mexico, it often involves tomatoes and onion, occasionally served on a tostada. Fortunately, Portland is home to a number of excellent restaurants specializing in Latin American fare, from mom-and-pops to ritzy spots. Some restaurants rotate their ceviche specials based on seasonal ingredients or chef’s whim, while others stick to traditional or fan-favorite recipes. For more options, feel free to peruse our Latin American, Mexican, and Caribbean maps. Remember, maps are not ranked; they’re organized geographically.

A number of Portland restaurants have resumed dine-in service. The level of service offered is indicated on each map point. However, this should not be taken as endorsement for dining in, as there are still safety concerns: for updated information on coronavirus cases in your area, please visit the Oregon Health Authority’s COVID update page. Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines.

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Note: Restaurants on this map are listed geographically.
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This Beaverton Peruvian restaurant is a neighborhood jewel, thanks to dishes like its beef heart anticuchos and arroz chaufa. The ceviche mixto arrives under a nest of shaved onion, occasionally topped with a rocoto like a cherry on a sundae. It’s bright and citrus-heavy, with a good hit of ají amarillo, served alongside the customary sweet potato and Peruvian corn. Lima’s ceviche is best enjoyed while seated at one of the restaurant’s outdoor tables. Lima is also open for indoor dining and takeout.

Legendary Portland Peruvian restaurant Andina reopened in May with a takeout-only Peruvian street food pop-up called Chicha, specializing in dishes spotted throughout Lima and Callao. One of those dishes is a ceviche carretillero, a blend of marinated sea bass and shrimp topped with a crisp tangle fried calamari. For takeout, Andina separates its leche de tigre, bursting with citrus and subtle heat, from its fish, so the fish doesn’t over-marinate. Chicha is open for takeout and delivery.

Carlita's

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This Pearl District restaurant with a bar-centric upscale vibe is known for its wide range of craft cocktails. However, the food — in particular the ceviche — should not be missed. The bar’s ceviche uses Pacific Ahi tuna, and the inclusion of radishes, cilantro, and cucumbers lets the quality of the fish shine. Carlita’s marinates its ceviche in a chipotle vinaigrette, which adds a delicate smokiness that doesn’t overpower the fish. Carlita’s is open for dine-in, takeout, and delivery.

Casa Zoraya

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Andina alumni Zoraya Zambrano and her children, Gary and Gloria Marmanillo, opened this North Portland Peruvian restaurant in 2018. Casa Zoraya’s ceviche seafood changes often, from Hawaiian ono to shrimp; however, the marinade remains the same, reliant on the heat of Peruvian peppers ají amarillo and rocoto. Peruvian toasted corn gives the ceviche a nice crunch, while the Peruvian corn on the cob and sweet potatoes add earthy sweetness to the fish. The restaurant currently offers outdoor patio seating (indoor seating will be available in three weeks), takeout, and delivery.

Nuestra Cocina

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On a somewhat quiet corner of SE Division, the family-owned Nuestra Cocina is known as one of Portland’s original high-end Mexican restaurants. The changing chef’s choice ceviche is always a welcome surprise. Typically, the ceviche contains shrimp, lime, and onion, however whatever the chef chooses for the day, it is likely a well-balanced, delightful dish. Nuestra Cocina is open for dine-in and takeout.

Salt & Pepper Peruvian Food Cart

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At this Southeast Portland Peruvian food cart, Rafael Luis Garcia dishes out fresh and vibrant fish ceviche, prepared in traditional Peruvian style. Garcia buys the fish daily, typically bass, and adds Peruvian toasted corn known as cancha for texture. The cilantro and onion highlight the citrus, while the Peruvian seaweed mococho and pepper ají limo help brighten the fish. Salt and Pepper offers delivery and takeout; the cart is not affiliated with the Salt and Pepper restaurant on Powell.

Mestizo

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This SE Division gluten, red meat, and soy-free restaurant is serving up some of the most inventive ceviche in town, which makes sense considering Mestizo’s focus on Mexican, Central, and South American vegan, vegetarian, and fish-centric food. The grilled pineapple shrimp ceviche is a wonderful balance of sweetness from the pineapple and lime in the citrus marinade, with added texture from red peppers, red onions, and a touch of spiciness from the jalapeños. The coconut meat ceviche is surprisingly delicious, as well: The coconut cream helps smooth out the acid of the red onion, tomato, and serrano peppers, with a touch of piloncillo, or raw cane sugar, for fragrant sweetness. Mestizo is open for dine-in, takeout, and delivery. 

This SE Division restaurant is known for its fresh, daily-made organic tortillas and mezcal selection; however, Xico also excels at ceviche. Currently, the restaurant’s ceviche uses fresh wild red-branded rockfish; a touch of olive oil and avocado smooth out the lime, while the garlic and serrano peppers give it a kick. The added tomatillos accentuates the citrus flavor without overwhelming the ceviche. Xico is open for takeout and delivery. 

Mariscos El Malecon

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Family-owned Mexican restaurant Mariscos el Malecon now has two locations, one in the Cully neighborhood and one near Gresham. Mariscos el Malecon’s ceviche uses a pico de gallo base, which highlights the seafood, be it octopus, shrimp, or tilapia. The ceviche comes in a cup or poured over a tostada, a common preparation in Mexico; this restaurant also serves other classic Mexican seafood preparations, including aguachile. Mariscos el Malecon is open for dine-in, takeout, and delivery.

Mariscos Tinto del Mar

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Sometimes, the deafening buzz of Birrieria La Plaza draws the attention away from this neighboring seafood cart, but Mariscos Tinto del Mar holds its own, with micheladas served with a little cup of shrimp cocktail and its skyscraper of a torre de mariscos. The cart also sells an assortment of ceviches —  including shrimp and a mixed seafood ceviche — as well as a version brightened up with the addition of mango. The move is to order some ceviche and a few vampiros from Birrieria La Plaza, for the full experience.

Lima

This Beaverton Peruvian restaurant is a neighborhood jewel, thanks to dishes like its beef heart anticuchos and arroz chaufa. The ceviche mixto arrives under a nest of shaved onion, occasionally topped with a rocoto like a cherry on a sundae. It’s bright and citrus-heavy, with a good hit of ají amarillo, served alongside the customary sweet potato and Peruvian corn. Lima’s ceviche is best enjoyed while seated at one of the restaurant’s outdoor tables. Lima is also open for indoor dining and takeout.

Andina

Legendary Portland Peruvian restaurant Andina reopened in May with a takeout-only Peruvian street food pop-up called Chicha, specializing in dishes spotted throughout Lima and Callao. One of those dishes is a ceviche carretillero, a blend of marinated sea bass and shrimp topped with a crisp tangle fried calamari. For takeout, Andina separates its leche de tigre, bursting with citrus and subtle heat, from its fish, so the fish doesn’t over-marinate. Chicha is open for takeout and delivery.

Carlita's

This Pearl District restaurant with a bar-centric upscale vibe is known for its wide range of craft cocktails. However, the food — in particular the ceviche — should not be missed. The bar’s ceviche uses Pacific Ahi tuna, and the inclusion of radishes, cilantro, and cucumbers lets the quality of the fish shine. Carlita’s marinates its ceviche in a chipotle vinaigrette, which adds a delicate smokiness that doesn’t overpower the fish. Carlita’s is open for dine-in, takeout, and delivery.

Casa Zoraya

Andina alumni Zoraya Zambrano and her children, Gary and Gloria Marmanillo, opened this North Portland Peruvian restaurant in 2018. Casa Zoraya’s ceviche seafood changes often, from Hawaiian ono to shrimp; however, the marinade remains the same, reliant on the heat of Peruvian peppers ají amarillo and rocoto. Peruvian toasted corn gives the ceviche a nice crunch, while the Peruvian corn on the cob and sweet potatoes add earthy sweetness to the fish. The restaurant currently offers outdoor patio seating (indoor seating will be available in three weeks), takeout, and delivery.

Nuestra Cocina

On a somewhat quiet corner of SE Division, the family-owned Nuestra Cocina is known as one of Portland’s original high-end Mexican restaurants. The changing chef’s choice ceviche is always a welcome surprise. Typically, the ceviche contains shrimp, lime, and onion, however whatever the chef chooses for the day, it is likely a well-balanced, delightful dish. Nuestra Cocina is open for dine-in and takeout.

Salt & Pepper Peruvian Food Cart

At this Southeast Portland Peruvian food cart, Rafael Luis Garcia dishes out fresh and vibrant fish ceviche, prepared in traditional Peruvian style. Garcia buys the fish daily, typically bass, and adds Peruvian toasted corn known as cancha for texture. The cilantro and onion highlight the citrus, while the Peruvian seaweed mococho and pepper ají limo help brighten the fish. Salt and Pepper offers delivery and takeout; the cart is not affiliated with the Salt and Pepper restaurant on Powell.

Mestizo

This SE Division gluten, red meat, and soy-free restaurant is serving up some of the most inventive ceviche in town, which makes sense considering Mestizo’s focus on Mexican, Central, and South American vegan, vegetarian, and fish-centric food. The grilled pineapple shrimp ceviche is a wonderful balance of sweetness from the pineapple and lime in the citrus marinade, with added texture from red peppers, red onions, and a touch of spiciness from the jalapeños. The coconut meat ceviche is surprisingly delicious, as well: The coconut cream helps smooth out the acid of the red onion, tomato, and serrano peppers, with a touch of piloncillo, or raw cane sugar, for fragrant sweetness. Mestizo is open for dine-in, takeout, and delivery. 

Xico

This SE Division restaurant is known for its fresh, daily-made organic tortillas and mezcal selection; however, Xico also excels at ceviche. Currently, the restaurant’s ceviche uses fresh wild red-branded rockfish; a touch of olive oil and avocado smooth out the lime, while the garlic and serrano peppers give it a kick. The added tomatillos accentuates the citrus flavor without overwhelming the ceviche. Xico is open for takeout and delivery. 

Mariscos El Malecon

Family-owned Mexican restaurant Mariscos el Malecon now has two locations, one in the Cully neighborhood and one near Gresham. Mariscos el Malecon’s ceviche uses a pico de gallo base, which highlights the seafood, be it octopus, shrimp, or tilapia. The ceviche comes in a cup or poured over a tostada, a common preparation in Mexico; this restaurant also serves other classic Mexican seafood preparations, including aguachile. Mariscos el Malecon is open for dine-in, takeout, and delivery.

Mariscos Tinto del Mar

Sometimes, the deafening buzz of Birrieria La Plaza draws the attention away from this neighboring seafood cart, but Mariscos Tinto del Mar holds its own, with micheladas served with a little cup of shrimp cocktail and its skyscraper of a torre de mariscos. The cart also sells an assortment of ceviches —  including shrimp and a mixed seafood ceviche — as well as a version brightened up with the addition of mango. The move is to order some ceviche and a few vampiros from Birrieria La Plaza, for the full experience.

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