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Nov 16, 2007 12:28 PM

Ceviche in North Austin?

What's your favorite spot for ceviche? North is easier to navigate, but willing to travel if you love a certain place.

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  1. Curros is pretty good at Parmer location.

    2 Replies
    1. re: familyof3

      Is that the same as the Long bar place near Little Woodrows?

      1. re: amykragan

        Yes, actually went other night and had the octopus/shrimp ceviche, it is really tasty....also tried there tort. soup, not half bad. It seems people either love or hate the place!

    2. Actually, what I think is some of the better chiviche I've had is at Manuel's Great Hills

      1 Reply
      1. re: amysuehere

        I like Manuel's a lot, too, but my favorite is Fonda San Miguel.

      2. i love the ceviche at El Chile. I've had it at La Fonda, did not like. Too much lime.
        El Chile's has been perfect every time. The chips that come with it are too die for!
        Mikado has a really beautiful Mango ceviche appetizer special. Not sure if they have it all the time. It's not on the actual menu. It's very good but not really traditional.

        1 Reply
        1. re: scoutaustin

          I tried the ceviche at El Chile on Wednesday night and I did not enjoy it. The chunks of fish, tomato, and red onion were so large that it was almost impossible to get a little bit of each into a bite. I prefer all the ingredients to be chopped a little smaller, almost like pico de gallo. I also did not taste or see any cilantro in the mix. There was a tiny little sliver of avocado on the top. I'm not sure if it was supposed to be part of the dish (in which case it needed much more), or if it was an accident that it got in there in the first place. I also like my ceviche with more lime juice. The El Chile version was just too bland and difficult to eat. The rest of my dinner, on the other hand, was great.

          For traditional ceviche I enjoy Fonda San Miguel. It does have quite a bit of lime which may turn some people off, but its chopped fine the way I like it.

          Also, not a traditional ceviche, but Roy's makes a version of hawaiian poke that I really like. It's raw ahi tuna mixed with capers and avocado. There are a few other ingredients that I don't remember, but it's a great creamy, salty dish that I sometimes crave.

        2. I'm actually really addicted to the ceviche tacos from Tacodeli. The roasted vegetables and guacamole really give it depth. They only have it Fri-Sat-Sun but they're usually out by Sunday... My weekends never feel complete unless I've had at least one of these.

          The first time I ever had ceviche, it was at an Ecuadorian restaurant in Miami. It was a tomato-citrus broth type stuff served in a gravy boat, and was served with shrimp and popcorn to dip! I've never had anything like it since, every time I order ceviche it's the familiar pile of denatured fish/shrimp tossed with fresh chopped tomatoes, onions, cilantro, etc.

          1 Reply
          1. re: wrenfern

            I'm really in love with the Ceviche at Sazon. It's served in a schooner glass that is as big as your head. It's a lot of fish with peppers and tomatoes (and onions?) and it's topped with about 1/4 to 1/2 an avocado. The spices on it (no idea what they are) are incredible and it's really a meal in a glass (as opposed to a martini with olives, which is an appetizer in a glass :)