1492 New World Latin Cuisine
1207 N. Walker Ave.
What’s better than one version of ceviche? Well, two, of course. In addition to is menu staple of tilapia avocado ceviche, 1492 offers a seasonal variety. Its spring menu features ahi tuna ceviche with plantain chips. There is also a 1492 location at 9213 N. Pennsylvania Ave. in The Village.
1310 NW 25th St.
Ceviche is the national dish of Peru, and La Brasa pulls off its Peruvian and Asian-fusion menu with aplomb. Peruvian ceviche traditionally mixes in aji amarillo into its citrus marinade, and La Brasa follows suit so that its mixture of seafood gets a good spicy kick that is accompanied by sweet potatoes, avocado and plantain chips.
Yuzo Sushi Tapas
808 N. Broadway Ave.
Yuzo is the only place in the city where guests can get poke, ceviche and sushi. By blending Asian flavor with a slight Spanish tapas influence, it delivers concepts you might be familiar with (spicy tuna roll) and others that are less familiar (hamachi ajillo). Its salmon ceviche is served with mango salsa.
Tsubaki Sushi & Hibachi
5900 W. Memorial Road, Suite E
Looks can be deceiving. Do not underestimate the sushi joint connected to a chain sandwich shop next to a gas station along Memorial Road. Chef Henry Yang is committed to sourcing the highest quality fish possible, and the selection shines on its sushi and sashimi list that offers the likes of madai (Japanese snapper), orata and tako (octopus).
Caeli’s Sweets, Eats & Bar
726 W. Sheridan Ave.
Owner Kenny Harris is one of the first people in Oklahoma City to bring poke to a menu after first trying the Hawaiian marinated fish at a friend’s wedding a few years ago. The dish typically sells out at Caeli’s Film Row location by 2 p.m. and is available with tuna, salmon or cooked shrimp. The poke stands out on a menu that features another star: meatball grilled cheese.
2418 N. Guernsey Ave.
The first of three poke concepts to open on 23rd Street this year, Okie Pokie shares the former Guernsey Park location with owner Truong Le’s Noodee noodle concept. For poke, guests in the downstairs seating area can choose from a few house-selected poke combinations or build their own bowls. Two proteins (tuna, shrimp, crab or salmon) are mixed with a base of salad and/or rice, a sauce and extra toppings.
4318 N. Western Ave.
Despite the patio at Sushi Neko undergoing an extensive renovation in recent months, chef Kurt Fleischfresser, director of operations for Western Concepts, reports that sales at Sushi Neko have remained strong. It’s a testament to the restaurant’s commitment to using high quality ingredients. On the raw side of the menu, go with one of three sashimi specials or four hand-rolled sushi options.