Chicago Ceviches from Around the World
Tanta Chicago
Though ceviche is historically a a South American dish, many cultures and countries have put their own special spin on this recipe of marinated raw seafood, typically garnished and served as an appetizer. Using fresh and delicious seafood as the base, this starter allows Chicago chefs - and indeed chefs around the world - to get creative with flavors and textures. It allows diners to experience much of the taste of a country, all in one simple bite. Basically, it’s an ideal starter when you’re trying a new restaurant! Never had it? These are just a few of the amazing spots serving it up in unique ways across the city…
Peru: Tanta {118 West Grand Avenue, Chicago; 312.222.9700}: Tanta’s menu is full of the bright colors and bold flavors of Peru, and both their Cebiche Clasico and Mixto pair excellently with the rest of their menu. However, for an extra special ceviche bite, you’ll have to come in Thursday-Saturday and dine at their new Nikkei Bar, which combines the flavors of Peru and Japan. Their Cebiche “El Gran Micha” has salmon in smoky aji amarillo along with dashi leche de tigre, avocado, cucumber, cilantro, roasted baby corn, and sesame. It’s truly one of a kind!
Mexico: Tatas Tacos {multiple locations}: For a more classic take on the starter, Tatas serves up shrimp, scallops and white fish, topped with Mexican cocktail sauce and avocado. It pairs well with both their guacamole as well as Salsa de Molcajete. Just make sure to save room for tacos though - Don’t fill up on chips and dip!
RPM Seafood
Italy: RPM Seafood {317 North Clark Street, Chicago; 312.900.9025}: With “seafood” right in their name, you can tell where this RPM restaurant places its emphasis. From Seafood Towers to grilled Ora King Salmon, you’ll be hard pressed to find a more varied fine dining seafood experience in the city. That also includes their Red Chile Ceviche, served with cilantro and pickled red onion to provide the perfect bit of bite.
Japan: NoMI Kitchen {Park Hyatt Chicago, 800 Michigan Avenue, Seventh Floor, Chicago; 312.239.4030}: Poke has a distinctly Asian influence in its recipes, using soy and sesame where ceviche usually uses citrus to flavor the seafood. However, the two dishes are very similar so if you’re looking to mix up your usual ceviche choices, head to NoMI Kitchen for their Poke of salmon or tuna with soybean, ginger, sesame seed. It’s the perfect crisp starter to a heartier meal high above Michigan Avenue.
America: Shaw’s Crab House {21 East Hubbard Street, Chicago; 312.527.2722}: Though not a traditional ceviche, the raw bar at Shaw’s will entice many a ceviche-lover! From fresh oysters and Salmon Poke, to Tuna Tartare and Jumbo Shrimp Cocktail, there is plenty of seafood to dig into before your entree even arrives.
Cabra Chicago
Peru: Cabra {200 North Green Street, Chicago; 312.761.1717}: High above the West Loop, on the beautiful rooftop of The Hoxton Hotel, you can dig into a bevy of ceviche options from Chef Stephanie Izard and her team. There is of course a Salmon Ceviche, but vegetarians can also get in on the act with the Mushroom Ceviche made with mushroom dashi, a seasonal mushroom medley, and smoked soy.
The Mediterranean: Beatnik on the River {180 North Upper Wacker Drive, Chicago; 312.526.3345}: Date night will never be the same after you dine under the twinkling lights in the plush riverside Beatnik restaurant. Start your meal with their Ceviche con Leche de Tigre, which is wholly unique with sweet potato, choclo, Guajillo oil, and lots of other goodies.
Costa Rica: Irazu {1865 North Milwaukee Avenue, Chicago; 773.252.5687}: Choose from Shrimp or Whitefish Ceviche in the open air of Irazu. Their plates are all made for sharing so bring a group and order a bunch! We recommend pairing your ceviche with a mess of empanadas and a milkshake for dessert. Plus, it’s BYOB so you can bring all your favorite beverages to complete the meal!
By Kaleigh Glaza | Market Editor