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red snapper ceviche topped with red chiles on a black plate
Lime-cured red snapper ceviche from Caracol.
Caracol/Facebook

11 Super-Fresh Ceviches to Try This Spring

Bright citrus and top-notch fish make ceviche the perfect warm weather dish

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Lime-cured red snapper ceviche from Caracol.
| Caracol/Facebook

Thanks to Houston’s typically sweltering spring and summer seasons, chowing down on cool plates of ceviche as a precursor to dinner is practically a must. Seafood dishes made hearty with shellfish and fruit are satisfying in more ways than one, offering solace from the heat and plenty of flavor in each bite.

Looking for chilled Gulf Coast gems to enjoy in the comfort of your home or for spicy ceviche to cool down with on your patio? Hunting for a new, adventurous seafood dish with exotic flavor? Use this map as a guide to the best raw bar dishes and warm weather seafood staples available around town.

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Note: Restaurants on this map are listed geographically.
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Caracol Restaurant

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Since international travel is still (largely) off the table, find the flavors of regional Mexican cuisine at this beloved Houston restaurant. Mexico City-style campechana is thick with shrimp, crab, octopus, tomato and serrano, while raw tuna tostadas are sweet and spicy with sour orange mayonnaise and guava. Feeling adventurous? Try the Ceviche de Caracol, a festive mix of raw conch, pineapple, papaya, ginger and red jalapeno. Call 713-722-6899 for curbside pick-up and find Caracol on Grubhub.

Jonathan's The Rub at Memorial Green

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Bountiful, chilled ceviche is vibrant and bright at Jonathan’s the Rub. Choose from proteins like whitefish, shrimp, salmon and tuna, then jazz up the base with poblano, red jalapeno, ginger and mango. Want a loaded bowl with all four proteins? It’s worth the extra $12.

Chill out with items from Uchi’s cool tastings menu, available for curbside pick-up. Refreshing crudo plates like scallop with aguachile and gooseberries and amberjack with cherry tomato are bold in color and flavor and serve as promising precursors to a larger meal. Visit uchihouston.com or call 713-522-4808 to order.

Hugo’s ceviche verde offers a fresh take on ceviche every single time. Catch-of-the-day fish is paired with avocado, cucumber, cactus, tomatillo, olive, cilantro, and lime juice, perfect for scooping with crispy chips.

Maison Pucha Bistro

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There are three distinct ceviches on the menu at Maison Pucha — Ecuadorian shrimp with plantain chips, Mediterranean branzino with leche de tigre and waffle potato chips and Spanish octopus with blue corn chips. Too difficult to choose just one? Spring for the ceviche trio for a cool $47.

octopus ceviche in a glass with a blue corn tortilla chip garnish and an tentacle sticking up
Octopus ceviche from Maison Pucha Bistro
Maison Pucha Bistro/Facebook

Ouzo Bay

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River Oaks hotspot Ouzo Bay offers no shortage of vibrant seafood plates, including chilled crudo to kick off a meal. The kampachi ceviche pairs delicate pieces of yellowtail with peppery bites of jalapeño and aji amarillo.

Rosie Cannonball

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Rosie Cannonball showcases the ripe flavors of spring in its Rockfish crudo, an artfully plated portion of fish basking in tomato honey vinegar and olive oil with bright pops of sungold tomatoes and apricot.

a bowl of rockfish ceviche
Rockfish Crudo from Rosie Cannonball
Rosie Cannonball

Kata Robata

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Kata Robata satisfies the biggest of seafood cravings with its fresh catch mixed ceviche, a harmonious plate of white fish, octopus and shrimp with leche de tigre, pickled cucumber, peanuts and orange puree. Garnished with taro chips, scooping up all of the citrusy goodness is a must.

Eugene's Gulf Coast Cuisine

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With a hefty focus on Gulf Coast standouts like snapper, soft shell crab and wild caught salmon, it’s simple to satisfy seafood cravings of all sizes at Eugene’s. The campechana starter combines shrimp and crab claws with avocado for a saucy Mexican-style cocktail, served with house-made tortilla chips. Big fan of crab? Add jumbo lump crab meat for $6 more.

Traditional mussels are given the Ostia treatment via chef Travis McShane’s new mussels escabeche, a seasonal addition to his ever-evolving menu. Spiked with shallots, celery and Calabrian chili, the dish boasts lots of savory sauce for pairing with toasted bread.

El Meson

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Among the long list of tapas like baby squid and pan-seared scallops on offer at El Meson, the refreshing red snapper ceviche packs a punch with the addition of serrano pepper, red onion and cilantro.

Caracol Restaurant

Since international travel is still (largely) off the table, find the flavors of regional Mexican cuisine at this beloved Houston restaurant. Mexico City-style campechana is thick with shrimp, crab, octopus, tomato and serrano, while raw tuna tostadas are sweet and spicy with sour orange mayonnaise and guava. Feeling adventurous? Try the Ceviche de Caracol, a festive mix of raw conch, pineapple, papaya, ginger and red jalapeno. Call 713-722-6899 for curbside pick-up and find Caracol on Grubhub.

Jonathan's The Rub at Memorial Green

Bountiful, chilled ceviche is vibrant and bright at Jonathan’s the Rub. Choose from proteins like whitefish, shrimp, salmon and tuna, then jazz up the base with poblano, red jalapeno, ginger and mango. Want a loaded bowl with all four proteins? It’s worth the extra $12.

Uchi

Chill out with items from Uchi’s cool tastings menu, available for curbside pick-up. Refreshing crudo plates like scallop with aguachile and gooseberries and amberjack with cherry tomato are bold in color and flavor and serve as promising precursors to a larger meal. Visit uchihouston.com or call 713-522-4808 to order.

Hugo's

Hugo’s ceviche verde offers a fresh take on ceviche every single time. Catch-of-the-day fish is paired with avocado, cucumber, cactus, tomatillo, olive, cilantro, and lime juice, perfect for scooping with crispy chips.

Maison Pucha Bistro

octopus ceviche in a glass with a blue corn tortilla chip garnish and an tentacle sticking up
Octopus ceviche from Maison Pucha Bistro
Maison Pucha Bistro/Facebook

There are three distinct ceviches on the menu at Maison Pucha — Ecuadorian shrimp with plantain chips, Mediterranean branzino with leche de tigre and waffle potato chips and Spanish octopus with blue corn chips. Too difficult to choose just one? Spring for the ceviche trio for a cool $47.

octopus ceviche in a glass with a blue corn tortilla chip garnish and an tentacle sticking up
Octopus ceviche from Maison Pucha Bistro
Maison Pucha Bistro/Facebook

Ouzo Bay

River Oaks hotspot Ouzo Bay offers no shortage of vibrant seafood plates, including chilled crudo to kick off a meal. The kampachi ceviche pairs delicate pieces of yellowtail with peppery bites of jalapeño and aji amarillo.

Rosie Cannonball

a bowl of rockfish ceviche
Rockfish Crudo from Rosie Cannonball
Rosie Cannonball

Rosie Cannonball showcases the ripe flavors of spring in its Rockfish crudo, an artfully plated portion of fish basking in tomato honey vinegar and olive oil with bright pops of sungold tomatoes and apricot.

a bowl of rockfish ceviche
Rockfish Crudo from Rosie Cannonball
Rosie Cannonball

Kata Robata

Kata Robata satisfies the biggest of seafood cravings with its fresh catch mixed ceviche, a harmonious plate of white fish, octopus and shrimp with leche de tigre, pickled cucumber, peanuts and orange puree. Garnished with taro chips, scooping up all of the citrusy goodness is a must.

Eugene's Gulf Coast Cuisine

With a hefty focus on Gulf Coast standouts like snapper, soft shell crab and wild caught salmon, it’s simple to satisfy seafood cravings of all sizes at Eugene’s. The campechana starter combines shrimp and crab claws with avocado for a saucy Mexican-style cocktail, served with house-made tortilla chips. Big fan of crab? Add jumbo lump crab meat for $6 more.

OSTIA

Traditional mussels are given the Ostia treatment via chef Travis McShane’s new mussels escabeche, a seasonal addition to his ever-evolving menu. Spiked with shallots, celery and Calabrian chili, the dish boasts lots of savory sauce for pairing with toasted bread.

El Meson

Among the long list of tapas like baby squid and pan-seared scallops on offer at El Meson, the refreshing red snapper ceviche packs a punch with the addition of serrano pepper, red onion and cilantro.

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