Is there anything more satisfying than indulging in a fresh and flavorful ceviche? At Erizo, we understand that ceviche is an art that blends creativity with a touch of culinary magic. This time, we invite you to explore the world of the perfect ceviche and discover how our unique dishes capture the flavors of the sea in a flawless way.
Let’s start with the White Fish Ceviche. This creation is a clever mix of lentils, wheat, baked chives, and avocado. The smooth texture of the fish combines with the subtle bite of lentils and wheat, while the baked chives add a hint of smoky flavor.
For those craving some heat, the Green Fish Ceviche is the perfect choice. Jalapeño pepper, green sauce, cilantro, and red onion come together to create an explosion of fresh and vibrant flavors.
Looking for a culinary adventure? Try the Yellowfin Tuna Ceviche. The combination of ponzu, habanero cream, red onion, tomato, cucumber, cilantro, and baked chives creates a symphony of bold flavors.
If you’re seeking a unique experience, the Peruvian Ceviche is the answer. Shrimp and fish are mixed with red onion, ají pepper, lime, cucumber, tiger’s milk, and cilantro. Each bite is an ode to the diversity of flavors that Peruvian cuisine has to offer.
We close with a flourish with the Scallop and Mango Ceviche. The combination of chiltepín chili, red onion, basil, olive oil, and avocado creates an explosion of flavors that transports you straight to tropical beaches. The mango adds a refreshing sweetness that contrasts with the intensity of the chiltepín.
At Erizo, our passion for seafood is reflected in the wide variety of ceviches we offer, all designed to satisfy every taste and palate, carrying the unique touch and flavor of renowned chef Javier Plascencia.
From classic options to bold creations, we invite you to immerse yourself in a culinary journey that highlights the freshness of the sea and the culinary experience that only Erizo can provide. Reserve now and don’t miss the opportunity to savor the best seafood in Cancún, Tijuana style.
