Top Ceviche dishes in Boston

Raw fish cured in tart lime leche de tigre with red onion, cilantro, and aji amarillo, served with sweet potato and choclo

Sea bass cured in lime, aji limo, red onion, and sweet potato — the leche de tigre is the whole point

White fish in fresh lime leche de tigre with red onion, sweet potato, and Peruvian corn

Mixed seafood cured in lime leche de tigre with red onion and choclo, sharp and bright

Ceviche with shrimp, strawberries, avocado, onions in a mild spicy sauce—bright, refreshing, and inventive.

Octopus ceviche with bell peppers, red onions, cilantro, served with plantain chips—tender seafood with crisp, tangy crunch.

Citrus-cured white fish with red onion, cilantro, and choclo — bright and acidic

Classic Peruvian preparation with bright acidity and sweet potato — a reliable opener

Bright citrus-cured fish with avocado and pepper, refreshing for the room's heavy lean

White fish cured in lime, red onion and ají, served with sweet potato and choclo corn for textural contrast.

Citrus-cured fish with red onion, cilantro, and chiles

Citrus-cured raw fish with red onion and aji — the Peruvian benchmark dish, ordered first.

A focused plate offering bright, citrusy ceviche with Peruvian influence

White fish marinated in lime with red onion, cilantro, and aji — Peruvian-style brightness