Top Ceviche In St. Louis

September 30, 2015 7:00 AM

Photo Credit: Thinkstock

Take fish, or your favorite food from the ocean, add a spritz of lemon or lime with a little bit of onions, and you get some of the best tasting Latin American food called ceviche. Ceviche is a dish where seafood is accented with citrus fruits and seasoned with onion or other regional flavors. Since there is no ocean waters close by, mid westerners rely on seafood flown in fresh and top-notch chefs who know how to create the flavorful combination. Get ready for the most delicious ceviche in St. Louis at these popular restaurants.

Elaia
1634 Tower Grove Avenue
St. Louis, MO 63110

(314) 932-1088
www.elaistl.com

Step away from the surrounding hustle and bustle of city life, and enjoy a respite of peaceful décor and delicious food inside this 1800’s building that houses this Mediterranean restaurant. Enjoy fresh ingredients and new menu items every day, or share the menu with prix fixe or multi-course tasting menu options. When it comes to ceviche, order the bay scallops. Your taste buds will celebrate the hint of passion fruit that adds a flair of citrus to the ceviche and completes the dish with a pleasant taste.

Mike Shannon’s Steaks And Seafood
620 Market Street
St. Louis, MO 63101
(314) 421-1540
www.shannonsteak.com

St. Louis baseball Cardinals fans know the voice and name of former baseball player turned radio sports announcer, Mike Shannon. The restaurant that touts his name also offers the best pre and post-game fare around when it comes to steak and seafood. Located inside an old bank vault building, those who visit this downtown restaurant will feel as if they hit a gold mine of flavors and class. If you’re in the mood for ceviche, try the ’64 Tower which takes the finest seasonal crab, spiced jumbo shrimp, oysters and chilled baby lobster to deliver a delicious combination.

Related: Top Spots to Eat Before the Game in St. Louis

Mango
1001 Washington Avenue
St. Louis, MO 63101
(314) 621-9993
www.mangoperu.com

When the chef and owner of this unique dining spot came to the area, he wanted to share the best of his homeland, using the freshest area foods. Experience the finest dining in the downtown Washington loft district with chefs that know how to cook Peruvian dishes. The ceviche is no exception, prepared with the flavors of Peru, Spanish and Italian regions. The fresh ingredients start with fish that is cold-cured with citrus juices and then seasoned with onions, peppers, garlic and cilantro to infuse the Peruvian flavors for a delightful dish.

Sanctuaria
4198 Manchester Ave.
St. Louis, MO 63110
(314) 535-9700
www.sanctuariastl.com


Who says there can’t be a sanctuary of fine dining and respite in the city? This restaurant aims to provide just that by using the freshest local ingredients to offer an amazing refreshment to the palate. Enjoy the tuna ceviche, spritzed with lime and coconut milk and a hint of jalapeno, cilantro and, of course, onion. Or try the fruit and vegetable ceviche that combines jicama and jalapeno with red pepper, mango, onions, cucumber and citrus. Another great option is the mahi poblano, made with fresh mahi mahi and toasted corn. All of the ceviche dishes come with puffed wheat and plantains.

Guerrilla Street Food
3559 Arsenal St.
St. Louis, MO 63118
(314) 529-1328
www.guerrillastreetfood.com

Catching ceviche on the fly may not be expected, but it’s amazingly fresh and delicious. This area food truck knows how to prepare it fresh to serve daily at various locations around town. The taste that has made them a go-to spot, time and time again for locals is the Filipino blue crab ceviche. This mouth-watering seafood dish starts with crab and adds chilis, cilantro, atchara, black sesame and palm sugar to create a delectable specialty served atop a sliced watermelon.

Related: Top 10 St. Louis Foodies to Follow on Twitter

Tere Scott is a freelance writer and author of e-books and two educational blogs. She loves to research information to share. She currently resides in St. Louis. Her work can be found at Examiner.com.

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