The fresh ceviches prepared by Celeste have cemented it as a must-try Peruvian restaurant around Boston. The Union Square spot offers a trio of seafood ceviches, including the classic Ceviche de Blue Cod; a Mixed version with blue cod, shrimp and squid; and shrimp with mango and a passion fruit infusion. Thoughtfully, this restaurant also offers a vegan ceviche made with palm and artichoke hearts. The couple behind Celeste recently expanded to Cambridge with La Royal, where they serve a beautiful dish inspired by ceviche: tart and refreshing Leche de Tigre.

As you may expect from a restaurant named after a local oyster variety, Row 34 is all about the bivalves. But that doesn’t mean the raw bar overlooks other seafood preparations—including ceviche. It features two iterations: Cherrystone clam ceviche seasoned with aji amarillo peppers, orange, cucumber, and jalapeño; and a redfish ceviche enhanced with pineapple, rhubarb, crispy sunchokes, and leche de tigre, a particularly citrusy-spicy marinade.

This acclaimed Back Bay seafood restaurant from chef Michael Serpa eschews the predictable clam bakes and lobster rolls to put an emphasis on raw preparations including oysters, crudo, and ceviche. That last category is represented by a daily changing seasonal ceviche, which comes accented by red onion, cilantro, and citrus. Consider matching its acidic kick to something juicy from Select Oyster Bar’s extensive wine list. 

Unlike many of the other restaurants on this list, Somerville’s Field & Vine is not focused on Peruvian fare or even seafood. Rather, the Union Square restaurant puts a premium on fresh, in-season ingredients sourced from local farmers and purveyors, which is how a Fluke Ceviche ended up on the menu. The dish can change with ingredients on-hand, but a memorable take is complemented by fermented habanero hot sauce, coconut milk, sweet potato, herbs, and served with house-made cumin crackers. 

The Jamaica Plain bookstore/record shop/tapas restaurant is Spanish in name and theme, but Tres Gatos in fact takes influence from around the world. The summer menu often includes ceviche, which features flavor combinations like halibut with shoyu, mint, husk cherries, and peanut salsa macha. Match it with a bubbly Spanish cava or a refreshing cocktail like High & Tight, made with Aperol, gin, elderflower, and lemon.