Manuel’s has been a staple of the Austin restaurant scene since 1984, and their dedication to fresh, seasonal, high-quality food has never wavered. The restaurant’s classic ceviche veers away from the traditional by using yellowfin tuna, which is cured with lime juice and mixed with salsa fresca. Best of all, it’s wild-caught and sustainable, so you can feel good about eating it.
This tiny, bright, upscale-casual café is known primarily for — no surprise here — its oysters. But if you’re willing to set down the oyster fork for a moment, give their red snapper ceviche a try. Served with golden roe, cucumber, cilantro, serrano and finger lime, it’s simultaneously traditional and totally unlike every other ceviche in the city.
For a modern take on the classic flavors of ceviche, head to South Lamar’s Delicious, a sophisticated gourmet market and farm-to-table restaurant. Order their Scallop Aguachile, an artistic dish made with cucumber jalapeño puree, fresno chile, radish, pickled onion, pepita and jicama. It’s almost too beautiful to eat … but one taste and you’ll quickly change your mind.