Ceviche Parlor's Juan Carlos Lopategui Creates Ceviche with a Twist

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

Juan Carlos Lopategui

has a long culinary background that started back in Puerto Rico on his family's fishing boat. JC,as his friends call him, "grew up on the water sport fishing. I think that's why I am obsessed with ceviche." It's easy to become a ceviche fanatic with the fresh flavors and unique combinations he creates at the

Ceviche Parlor.

Be it mahi-mahi and pineapple, scallop and honeydew or a mushroom ceviche, the flavors, colors and textures all scream fresh and delicate.  A one man show that grew out of necessity has turned into a money-making business for this budding entrepreneur.

JC's resume is long and reads like that of a culinary explorer. His degree from the Culinary Institute of America landed him at Raco de Can Fabes in Barcelona, Spain. This 3-Michelin star restaurant is known for the innovative and inspiring cuisine of chef Santi Santamaria, and JC learned to combine flavors and ingredients in extraordinary ways. But after two years, the Napa Valley beckoned. A three-year stint with Sterling Vineyards not only got him lots of experience, but also an oenology and vinification degree.

Then JC made his way back to Miami to be closer to his family. A long cross-country trip worthy of the Amazing Race landed him on the steps of Nobu and then Barton G where he was allowed to put his skills to a test. "We were always looking for something unique and eye-atching," he says.

After a few years the entrepreneur inside him busted out and " I wanted to open a ceviche parlor (hence the name) on the beach." But the deal fell through. All things happen for a reason and today JC, rather than being tied to one location, beams as he tells us about the wholesale, catering and farmer's market opportunities he's created. His favorite? "I love it all, but the farmers markets are great because I get to interact with people and get inspiration for my next flavor combinations," he says while chatting, serving and selling like the ringmaster of his own personal circus. " I am working on some new recipes now- what flavors do you like?" he asks us with a wink.

You can find JC and his Ceviche Parlor at the following farmer's markets around town:

  • Saturday: Grove Glaser Organic Farms
  • Sunday: Mary Brickell Village Farmer's market, Pinecrest Farmer's market
  • Thursday: Jackson Memorial Foundation Green Market

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.