Top Ceviche dishes in San Francisco

White fish ceviche with pineapple, serrano, sweet potato and toasted corn—bright, balanced, with a satisfying crunch

Fresh fish cured in bright, acidic leche de tigre, balancing sharp citrus with subtle heat.

Tender poached shrimp and raw scallop crowned with fried shrimp heads in a bright sour‑orange and marigold sauce

Lime-doused ahi tuna ceviche with chips and ripe avocado — the dish that put Sco's on the map.

Bright, citrusy raw fish in leche de tigre with yam and fried corn

Mixed seafood ceviche with citrus marinade

A sampler of their finest seafood ceviches piled onto a crispy tostada -- for when you can't choose just one

Citrus-cured shrimp ceviche.

A refreshing ceviche featuring coconut milk, lime, jalapeño, and served with corn chips.

Bright, citrusy shrimp ceviche — a frequently-praised small plate.

Mexican wild shrimp swimming in chile Amarillo-coconut leche de tigre -- tropical, spicy, and hauntingly good

Ahi tuna in ponzu‑jalapeño citrus with micro cilantro, scallions and wonton chip—clean, tangy, with a hint of heat.

A refreshing Latin-style ceviche that highlights seasonal seafood, offering a bright and acidic counterpoint to richer dishes.

Citrus-cured shrimp ceviche; an opening-volley app for the seafood-curious.

Bright, citrus-forward ceviche that showcases fresh seafood — a lighter counterpoint to the heavier mains.

Jumbo prawns, calamari, blue mussels with local catch in a classic leche de tigre -- the ocean on a plate

Fresh marinated fish brightened by lime, tomatillo, and cilantro, served with crispy tortilla chips.

Bright marinated white fish with chilies, peppers, and cilantro — a cooling counterpoint to the richer tapas

Fresh shrimp in lime juice with mango, red onion, tomato and cilantro — bright, citrusy, and great with chips.

Halibut crudo in zippy rocoto-pepper leche de tigre.

Sampler of two pokes and one ceviche with chips—great for sharing and sampling flavors

King trumpet mushrooms with pico de gallo, chile colorado, and avocado on crisp corn tostadas.

Classic fish ceviche with leche de tigre, sweet potato, and corn.

House ceviche of fresh fish in leche de tigre with sweet potato and corn.

Shrimp, red onion, cucumber, cilantro, mango, tomato, avocado, sangrita, taro chips

The benchmark — Caldas's father's recipe, repeatedly called among the Bay's best.

Bright, citrus-cured halibut, a reviewer must-try at this Peruvian flagship.

Fresh fish/seafood in citrusy, spicy leche de tigre.

Bright, citrus-cured fish with avocado and chiles.