Ceviche is fresh, raw seafood that is chopped and marinated in lime juice, often with cilantro, chiles, tomatoes and onions. It originated as a preservation technique in Mexico and South America, where it remains a popular dish. The most common fish used for ceviche in the U.S. is shrimp, although operators are innovating more with seafoods and flavors as ceviche grows in popularity.

Ceviche is in the Adoption stage. The dish is gaining traction on menus, but is still considered unique. It can be found at independent casual-dining and progressive fast-casual restaurants.

Haru Sushi in New York, N.Y., serves Ceviche Tacos: salmon, tuna, yellowtail, avocado, peppers, shallot and yuzu-apple marinade in a gyoza shell.