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.

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.

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.

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.

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. 

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.

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.