As summer blazes on we yearn for a cool breeze and to fill ourselves with a fresh, invigorating meal. That’s where ceviche comes in. Ceviche’s vibrant blend of bright citrus, rich fish, a dab of chili pepper heat, and other refreshing flavors offer that island escape we crave during this heat wave.
A Brief History
Ceviche is a dish rooted in Pacific Oceanic cuisine. Originating in Peru thousands of years ago, coastal communities traditionally enjoyed raw fish cured in citrus fruit juices. These included passion fruit and native chilies. Over centuries of influence, the dish evolved to incorporate limes, salt, and onions, now staple ingredients throughout the world.
In recent years ceviche has gained popularity in the United States, becoming a standout choice on many Latin-inspired menus. Executive chef Joe Campbell of Steamboat’s Mambo, Besame, and Yampa Valley Kitchen exemplifies this trend. Campbell’s path from fast food to Cordon Bleu Minneapolis to hands-on research in Mexico, Europe, and Thailand, has shaped his innovative approach to traditional dishes.
He encourages experimenting with ceviche by incorporating diverse ingredients including grapefruit, orange, yuzu, toasted coconut flakes, crispy plantain chips, and fried garlic. Aromatics such as aji amarillo paste, minced garlic, ginger, lemongrass, or fish sauce add a delightful umami kick. For a taste of Campbell’s creativity, try the Aji Amarillo Ceviche ($26) at Besame, featuring salmon, aji amarillo, leche de tigre, coconut cream, cucumber, passion fruit, mango, tobiko, jalapeño, red onion, cilantro, and chili oil.
For those in Denver looking to experience this delightful dish, there are several excellent spots to explore. Here are five top places in the city where you can savor the best ceviche, each offering a unique take.
Mariscos el Rey
Mariscos el Rey is a dining favorite with multiple locations in Aurora, Lakewood, and Colorado Springs. Jose Vilchez of La Diabla recommended the Sinaloan restaurant, and it’s been a local favorite for the last 15 years. Its reputation for fresh, flavorful Mexican seafood is what keeps the family-owned establishment expanding locations, which further grows the fanbase.
With over 10 ways to enjoy ceviche, Mariscos el Rey offers a variety of proteins including fish, shrimp, octopus, crab, and clam. The dish is further enhanced with flavors from red or green chilies, Hot Cheetos, Doritos, and fruits like mango. The ceviche also comes served in creative styles, such as stuffed into a pineapple, cucumber, or coconut, and on oysters or a tostada.
There’s no wrong way to enjoy this menu, but for a full refreshing experience, try the Cevipina ($19.99), which features the citrusy flavor of pineapple stuffed with shrimp, fish, or a medley of both. Various Locations, mariscoselreyco.com
Toro Latin Kitchen and Lounge
From the creative kitchen of chef Richard Sandoval, Toro opened its sixth location inside Hotel Clio in Cherry Creek in 2020. The concept highlights pan-Latin fare with Asian influences, exemplified by the double meaning of the restaurant’s name. In Spanish, “toro” means bull, which is reflected in the sleek modern decor with statues and the dining area murals. In Japanese, “toro” refers to tuna belly, making it fitting that the menu features a sushi section.
One standout dish is the Amarillo Ceviche ($23), made with hamachi, ají amarillo, mango, cucumber, red onion, and the popular Peruvian marinade leche de tigre. Peruvians believe leche de tigre, or tiger’s milk, serves as an energy booster with aphrodisiac properties. Combined with a mix of lime juice, onion, chiles, salt, pepper, and some fish essence, the dish is meant to make the eater feel more powerful, or tiger-like if you will. 150 Clayton Lane, Denver, torodenver.com
Ceviche at El Coco Pirata
El Coco Pirata is a family-owned seafood restaurant that has expanded to five locations in Colorado, one in New Mexico, and the latest addition in Austin, Texas. Led by restaurateur Camelia Robles, who also owns La Machaca de mi Ama and Cabron Carbon, the restaurant offers a full bar, hot plates, sushi, and more.
With an 18-page menu it’s hard to know where to start. To help with navigation, order the Ceviche Especial ($25), which deviates from the traditional fish base and instead features shrimp ceviche, Mexican scallops, and avocado. Other highlights include Ostiones Piratas, or ceviche oysters), in options of a half-dozen ($22) or full dozen ($36). Also look for tostadas ($9, $10, $16), and four variations of ceviche plates from the cold bar. Bonus, check out the convenient location across from Dicks Sporting Goods Stadium when going to catch a match or show. Various locations, elcocopirata.com
Lucina Eatery and Bar’s Ceviche
One of the most anticipated openings this year is Chef Ras Casiano’s second restaurant, following the great success of Lucina in the Park Hill neighborhood over the past two years. Casiano, along with his Lucina business partner chef Diego Coconati, has crafted a menu featuring Latin American, Caribbean, and Spanish coastal cuisine. Coconati’s upbringing in Argentina, Venezuela, and Puerto Rico, combined with Casiano’s Mexican heritage, has created a delicious and festive dining experience.
However, while the decor and full menu wow, it’s the Ceviche de Coco ($21) we’re focusing on today. The luxurious dish comes with Chilean salmon swimming in creamy coconut leche de tigre, diced red onion, habanero, and tostaditas. While seemingly simple, the ceviche showcases the perfect blend of flavors while also highlighting the culinary expertise of the chefs. 2245 Kearney St., Denver, lucinaeatery.co
Santa Fe Seaviche & Chippery at Gaucho Parrilla
Those in the know head to award-winning chef Oscar Padilla’s Gaucho Parrilla in Arvada’s Freedom Street Social food hall. Here you’ll get a taste of really, really good ceviche. Only catch, the special Santa Fe Seaviche & Chippery menu is only offered Friday through Sunday.
The current weekend menu features oysters ($3.50 each), the Seasonal Seafood Conserva (MP), Passion Fruit Aguachile ($15), Acapulco-style shrimp cocktail ($16), and various ceviches ($15 to $16). Padilla utilizes mahi mahi, Peruvian corn nuts, and a chili lime sorbet to make his rendition unforgettable. This seasonal selection highlights Padilla’s worldwide culinary experience and his ability to blend diverse influences into refreshing, flavorful dishes. The ceviche, in particular, stands out as a testament to his skill and creativity. 15177 Candelas Pkwy, Arvada, freedomstreetsocial.com/vendors/gaucho-parrilla
Need more? We also covered Choza, a coastal Mexican, summer pop-up in 3 Margaritas Broomfield. Read about it here.
