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Ké Ceviche
Peruvian
Picaritas bags split open and loaded with ceviche, mayonnaise, and hot sauce, then dusted with Tajín: that's a caldosa, and it's the thing to order at this compact ceviche spot in Escazú. The room runs entirely blue, walls to cold bar, and the menu leans into Costa Rican style, long-marinated in lime, sweet peppers, purple onion, and cilantro, with fish, shrimp, squid, and blood clam all in the mix.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Ceviche costarricense
“Ceviche costarricense gets its distinct flavor from a long marinade in a blend of lime juice, sweet red peppers, purple onions, and lots of cilantro at this local destination for fish, shrimp, squid, and piangüa (blood clam) ceviches.”
Eater -
Caldosas
“Not to be missed are the trendy caldosas: opened bags of Picaritas (spicy chips) filled with a choice of ceviche and dressed with mayonnaise and hot sauce.”
Eater
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The neighbors closest first
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