I love ceviche (the catch of the day) and will be in playa del carmen first week of July - Can anyone tell me where to go for the best Ceviche?

NO CONTEST: El Pegaso in San Miguel de Allende!!!
M

I'll be interested in the responses that you receive. We were in Playa del Carmen in March, and I don't recall seeing it on many menus. If any. We went up to Puerto Morales for lunch one day and had some there. It was ok, but not great.

Jean

Playa has GREAT food and you can find almost anythng you want to eat there.

For ceviche:

La Cocteleria Veracruzana on Benito Juarez west of the federal highway is very good but you need a cab or a car to get to.

Mamitas on the beach has quite good ceviche camarones.

My personal favorite is La Tarraya's.

I have also heard El Tigre and El Oasis are very good, but I have not tried them (YET!).

Clarification:

ceviche does not translate into 'the catch of the day'

ceviche is a method of food preparation in which fish and seafood are not cooked in a traditional sense (by heat), but rather marinated in citrus juices. The citrus juices 'cooks' the fish and seafood, turning them opaque. It is delicious, but it is not simply 'the catch of the day.'

Make your own ceviche...

Cut tilapia in little pieces and shrimps in half. Along with red peppers,green peppers,onions, little pieces of jalapenos and CILANTRO.

Mix fish and shrimps and vegetables with plenty of lime juice, olive oil, sea salt, ground pepper and tabasco

Let it stands for NO more of 4 hours in the refrigerator..fish will get soggy if longer than that.

Buen apetito

Who said ceviche was "catch of the day"? I can't imagine why anyone would think that.

Hola Miguel,
Fresh Corvina (Corbina) and small pieces of sea scallops would make a better Ceviche, IMHO.
I love shrimp, which I could eat every day, but not in Ceviche - go figure.
M

Robert, the OP said that.

I know it's not technically "ceviche" but when my Mexican friend makes her version it's with small cooked shrimps (onion, tomato, cilantro, etc.).

My favorite ceviche is made with conch. Not readily available here in the midwest. For that matter, really fresh fish is hard to come by here. So, I make cevice here with shrimp. Shrimp is much more available, better than fish which has been frozen, IMHO.

Jean

Conch is my favorite too! (Don't see much of it around here in NC either.)

I made some a year or two ago using shrimp - it's pretty good.

Now, the only thing missing is the Caribbean Sea, live music, and a frosty Dos Equis Lager Especial with fresh lime and a shot of Tres Generaciones tequila on the side!

Sounds good Diana, but could I substitute a Belikin for the Dos Equis?

Jean

Pick your poison Jean!

I LOVE SEA BEACH EH