In honor of the Fourth of July 2018, Google released a list of the most searched recipes by state. And with our penchant for seafood and fresh, tropical flavors, it’s no surprise that ceviche was on the minds of Floridians everywhere. But just in case you aren’t typing “ceviche recipes” into your search bar right now and would rather not tackle the dish on your own, these local restaurants can help you out. From the traditional to something a little more off-the-wall, we’re craving some St. Augustine ceviche.
SALT LIFE FOOD SHACK
A simple version of the dish, based on freshness for its flavor, the Hutto’s Ceviche at Salt Life is made up of diced grouper, onions, peppers, and tomatoes, all marinated in lime juice. A little bit of heat and citrus tang and we’re on board.
This little Peruvian spot has become pretty well known for its traditional ceviche, and there’s a good reason why – it’s delicious and beautiful. But if you’re steering away from tradition (or meat in general), try instead their Mango Ceviche – a fresh contrast of sweetness, citrus, and heat.
LA COCINA INTERNATIONAL
In a departure from the fish version of the dish, La Cocina creates a ceviche with shrimp and scallops as the stars. The cooked and cured seafood is tossed with red onions, tomatoes, cilantro, fresh garlic, and a hint of siracha then served with blue corn chips and fresh avocado.
AVILES RESTAURANT AND LOUNGE
At Aviles, the ceviche explores the addition of a little extra fruity flavor. Starting with the local fresh catch (for added freshness), the dish is made up of habanero peppers, cilantro, roasted corn, red onion, tostones (twice-fried plantain slices), and pomegranate.
If you’re feeling a little adventurous (or maybe not even adventurous and this is just what you like better), Casa Maya’s ceviche can be served with octopus. Your choice of shrimp or octopus is marinated in citrus juices and served with corn tortillas.
Perfect for those that are only looking for a little heat, the Ceviche de Camaron is a shrimp cocktail marinated in lemon and orange juice and tossed with tomatoes, onions, cilantro, and avocado. The addition of orange juice to the recipe gives the dish a deliciously Florida flavor.
BLACKFLY THE RESTAURANT
One showstopper of a dish, Blackfly’s ceviche is served in a real conch shell. The citrus-marinated local shrimp and Caribbean conch are tossed with tomatoes, red piquillo pepper, jalapeno, and sliced avocado and served with blue corn tortillas.
LA COCINA MEXICAN
This Mexican version of ceviche is simple, straightforward, and doesn’t mess around with flavor. The ceviche starts with lime juice-cured raw fish that is then mixed with tomatoes, onions, cilantro, and avocado then served with chips.
Want to explore the rest of the country’s food favorites? Find Google’s full list here. Featured image by Leonard Blush.