Ceviche & aguachile

Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood.

Typical price: $16

Half of the 152 restaurants below that list a price charge between $10 and $18.99. Each restaurant counts once, at its lowest-priced version, and only plain dollar prices are counted. Prices come from each menu as it was last checked, so call ahead to confirm.

Typical price by city

Cities with at least 5 restaurants that list a plain dollar price, counted the same way as above.

CityTypicalMiddle halfRestaurants
San Antonio, Texas$13.95$13.35–$16.257
Denver, Colorado$16.73$12.74–$21.136
Los Angeles, California$17.75$14.75–$22.626
Austin, Texas$18$16–$20.955
Las Vegas, Nevada$19$12–$20.995
Milwaukee, Wisconsin$14.95$14.75–$16.955
Sacramento, California$14.75$13.25–$18.505

170 restaurants with Ceviche & aguachile on the menu