SEA, CITRUS AND SOUL
- Karen Kinnersly
- 3 days ago
- 5 min read
Updated: 8 hours ago
Zesty, bright, and impossibly fresh — ceviche is pure sunshine on a plate. Bursting with citrus, spice, and coastal energy, this Peruvian classic is having a serious moment across the Northern Rivers and Gold Coast, where ocean-fresh produce meets creative local flair.
Born on the Pacific coast of Peru more than 2,000 years ago, ceviche is a celebration of sea, simplicity, and soul. The process is as beautiful as it is ingenious — raw fish ‘cooked’ in citrus juice, the acid gently firming the flesh while infusing it with bright, tangy flavour. At its heart is leche de tigre (tiger’s milk) — a punchy marinade of lime, chilli, and salt that wakes up the palate and delivers that unmistakable hit of coastal freshness.
Here on Australia’s East Coast — where trawler-fresh seafood and tropical produce abound — ceviche takes on a distinctly local twist. From Byron to Surfers, chefs are riffing on the Peruvian classic with native ingredients, coastal spirit, and plenty of flair. The result? Plates that are bright, bold, and totally addictive. These are the spots where ceviche isn’t just a dish, it’s a full-on experience, and we’ve rounded up the best you can get your hands on.
BONITO PERUVIAN – WOLLONGBAR
Some of the best dining experiences are found in the most unexpected places, and Bonito Peruvian, tucked away in Wollongbar, is proof. This spot is a true pilgrimage for ceviche lovers, helmed by Peruvian chefs Andres Soldi and Franco Reverditto, who’ve spent over a decade translating the vibrant flavours of Lima into Northern Rivers magic. Locally caught Spanish mackerel, Ballina prawns, and grass-fed beef are transformed into plates that hum with freshness and bold flavour, yet keep a relaxed, welcoming vibe.
Their Ceviche Clasico con Calamar Frito is the stuff of legends: firm cubes of pristine fish ‘cooked’ in zesty tiger’s milk, flecked with chilli, red onion, coriander, and topped with golden, crisp squid. Sweet potato and cancha corn bring balance and crunch. The citrus hits first, followed by a gentle chilli warmth, leaving you craving the next bite. Simple? Yes. Iconic? Absolutely. It’s no exaggeration to say you’d happily drive hours just for this one dish. Pair it with a one of their signature Pisco sour cocktails, and before long, you’ll understand why diners don’t just visit Bonito — they become lifelong devotees.
Must try: Ceviche Clasico con Calamar Frito — catch of the day, crispy squid, tiger’s milk, sliced red onion, chilli, coriander, cancha corn.
LOFT BYRON BAY – BYRON BAY
Perched above the hum of Jonson Street with sunlit views of Main Beach, Loft Byron Bay is the epitome of breezy sophistication. The interiors feel fresh, alive, and effortlessly stylish, setting the stage for Head Chef Juan Hernandez’s vibrant seafood creations. His Hiramasa Kingfish Ceviche is a tropical masterclass — sashimi-grade kingfish bathed in a fragrant coconut dressing, paired with pickled fennel that brings a gentle anise note, fermented chilli for subtle heat, and juicy blood orange segments that lift the dish with citrus brightness.
Each forkful delivers a balance of textures and flavours: silky fish, crisp veg, zesty citrus, and just a hint of fire from the chilli. Naturally gluten- and dairy-free, it’s a dish that feels indulgent yet light — a perfect match for Byron’s laid-back yet sophisticated vibe. Whether you’re lingering over cocktails, catching a long lunch with friends, or enjoying a sundown session, this ceviche embodies summer on a plate: refreshing, bold, and effortlessly elegant.
Must try: Hiramasa Kingfish Ceviche — cucumber, miso tomato, tobiko, black garlic, fried rye.
ROCA – BYRON BAY
At Roca, ceviche isn’t just a dish — it’s a whole mood. Set in the heart of Byron Bay, this chic dining spot brings Latin energy and local produce together in perfect harmony. With not one, but four ceviche creations on the menu, it’s a playground for lovers of fresh, zesty flavour and textural contrast.
The Papi’s Choice Ceviche has earned cult status for good reason. The freshest local catch and tender octopus are bathed in vibrant leche de tigre with ají Amarillo adding a sunny, peppery kick. Crispy calamari and fried cassava bring crunch, while cancha corn seals the deal with toasty depth. Bold, fresh, and utterly addictive, this dish captures Roca’s Byron spirit: unpretentious yet polished, lively yet refined. It’s the perfect starter for a night out with friends or a celebratory meal, where every bite hums with spice, citrus, and coastal rhythm.
Must try: Papi’s Choice Ceviche — local catch, octopus, ají amarillo, tiger’s milk, crispy calamari, fried cassava, cancha corn.
HOUSE OF BAMBOO – COOLANGATTA
Step into House of Bamboo and you’re in a bamboo-lined playground of sound, scent, and colour. Jon Hizola, the culinary brain behind Gold Coast icons like Etsu and Hideaway, channels his Filipino roots into this immersive street-food-inspired venue, and the ceviche-style dishes are a standout. The Kingfish Carpaccio nods to the Filipino Kinilaw while twisting in Thai herbs like coriander, Thai basil, and chives, alongside vinegar, lemon juice, garlic, chilli, and a whisper of coconut cream.
Every bite is a burst of sunshine and spice: silky, sashimi-grade kingfish drenched in tangy, aromatic dressing, fresh herbs adding herbal brightness, and just enough coconut cream to mellow the acidity. The balance is effortless — vibrant yet elegant, punchy yet playful. It’s ceviche that respects tradition while taking you on a tropical detour. The vibe is loud and full of energy, just like the dish. Bring friends, share plates, sip on inventive cocktails, and let the Gold Coast’s coastal breeze work its magic.
Must try: Kingfish Carpaccio (Ceviche-style) — Filipino-style Kinilaw with Thai herbs and coconut cream.
ISLA BAR & DINING – ISLE OF CAPRI, SURFERS PARADISE
On the waterfront at Capri on Via Roma, Isla Bar & Dining is the Gold Coast’s ultimate casual-luxe hangout. Under the direction of French-born Executive Chef Meyjitte Boughenout, the menu has evolved from Mexican roots into a modern Australian celebration of seafood, cocktails, and elevated pub classics.
Their Yellowfin Tuna Ceviche is a showstopper — cubes of wild-caught tuna drenched in bright, citrus-forward tiger’s milk, complemented by poppadum, pomegranate, ponzu, sesame seeds, and eschalots. It’s lively, refreshing, and a total crowd-pleaser, perfect for sharing across the table.
Isla nails the balance between relaxed vibes and smart presentation — think sweeping views over Surfers Paradise, waterside decks made for golden hour drinks, stylish interiors, and plates that are as Instagram-worthy as they are delicious. From creative cocktails like the smoky watermelon margarita to easy-drinking wines and spritzes, everything here hums with sunny, modern energy.
Sharing is mandatory — every bite is a reminder that modern Australian dining can be approachable, playful, and seriously delicious.
Must try: Yellowfin Tuna Ceviche — poppadum, pomegranate, ponzu, sesame seeds & eschalots
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