Top Ceviche dishes in San Francisco

Fresh fish cured in bright, acidic leche de tigre, balancing sharp citrus with subtle heat.

Lime-doused ahi tuna ceviche with chips and ripe avocado — the dish that put Sco's on the map.

Bright, citrus-forward preparation of fresh fish that serves as a staple of their menu.

White basa fish marinated in citrus, served with a signature rocoto pepper sauce and a secret 'cholo' sauce.

Bright, citrusy raw fish in leche de tigre with yam and fried corn

Citrus-cured shrimp ceviche.

A refreshing ceviche featuring coconut milk, lime, jalapeño, and served with corn chips.

Fresh white fish in aji amarillo leche de tigre with sweet potato, red onion, hominy, and cancha.

Bright, citrusy shrimp ceviche — a frequently-praised small plate.

Mexican wild shrimp swimming in chile Amarillo-coconut leche de tigre -- tropical, spicy, and hauntingly good

Ahi tuna in ponzu‑jalapeño citrus with micro cilantro, scallions and wonton chip—clean, tangy, with a hint of heat.

Tilapia cured in lime with tomato, onion, cilantro and served with chips—bright and fresh.

Fresh scallops and poached shrimp with a bright citrus marinade and a sharp kick from serrano peppers.

Bright, citrus-forward ceviche that showcases fresh seafood — a lighter counterpoint to the heavier mains.

A refreshing Latin-style ceviche that highlights seasonal seafood, offering a bright and acidic counterpoint to richer dishes.

Citrus-cured shrimp ceviche; an opening-volley app for the seafood-curious.

Bright citrus-cured ceviche - frequent reviewer favorite.

Fresh fish/seafood in citrusy, spicy leche de tigre.

Bright, citrus-cured fish with avocado and chiles.

Fresh raw fish in lime marinade with aji amarillo, the dish that earned multiple SF accolades

Fresh marinated fish brightened by lime, tomatillo, and cilantro, served with crispy tortilla chips.

Bright marinated white fish with chilies, peppers, and cilantro — a cooling counterpoint to the richer tapas

Diced fish cured in lime with avocado, tomato, cilantro and red onion served with crispy tostadas.

Bright ceviche with shrimp, octopus, avocado, cucumber, charred tomato and chili

Light, tangy salmon ceviche brightened with lemongrass vinegar and coconut notes

Citrus-cured fish ceviche, repeatedly called out by reviewers.

Fresh shrimp in lime juice with mango, red onion, tomato and cilantro — bright, citrusy, and great with chips.

Sampler of two pokes and one ceviche with chips—great for sharing and sampling flavors

King trumpet mushrooms with pico de gallo, chile colorado, and avocado on crisp corn tostadas.

Fresh fish cured in bright, acidic lime juice with traditional aromatics.

Shrimp, red onion, cucumber, cilantro, mango, tomato, avocado, sangrita, taro chips

Mixed seafood cured in citrus with red onion, cilantro and aji.

Traditional lime-cured fish served with the essential bright, acidic kick of fresh leche de tigre.

Fresh fish cured in lime juice with red onion, cilantro, and aji amarillo; the Peruvian standard, well-executed.