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FeedJust Don’t Call It Sushi…
Ceviche may be raw fish, but there’s not a grain of rice or seaweed to be had. Still, you can find the flavors of Japan—along with Thailand, the Caribbean, and even France—in some of our favorite local ceviche dishes.
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Photography by Phil Mansfield
 | PERFECT PARFAITGrilled octopus, tender from its initial red-wine braise, crowns Soma 107’s charred octopus escabéche. It’s actually a parfait of citrus juices, sweet pepper, and spice layered with avocado. SOMA 107 |
JAZZY FUSIONX2O’s tuna ceviche is an exquisite choreography of Peruvian and Japanese elements. Lime and coconut juices meld with Asian spices and ahi tuna for an unforgettable pas de trois. X2O Xaviar’s on the Hudson |  |
 | BEAUTIFUL BOUNTYLike the sea itself, La Camelia’s ceviche abounds with shellfish and other crustaceans. The Spanish chef’s influence is gazpacho, here amped with a tide of citrus. And the house-made sangria is always flowing. La Camelia |
TANTALIZING TWO-STEPTango Grill’s ceviche showcases luscious crabmeat bathed in sour orange and lime juices. Julienned carrots and avocado share the spotlight. Tango Grill |  |
