7 refreshing seafood dishes at Long Island restaurants

Fresh seafood, in all forms, is a coastal luxury. Whether you shell it, shuck it, or slurp it, cold, fresh fish can be prepared in a variety of ways, many deriving inspiration from the global culinary landscape. And while the sweltering summer heat begets cool treats from ice cream to Sno-cones to frosé, some of our favorite meals include the many chilled seafood options available across the Island. And we’re not talking about sushi.

If you’re craving a Latin American ceviche or tiradito, a Mexican aguachile, a French tartare, an Italian crudo or a Hawaiian poké, there are fantastic spots across the Island perfecting the art of these cool-me-down delicacies. Hard to tell the difference between them all? We’ve got you covered; come ashore.

Tuna tartare

WHAT IT IS Likely the most popular of the non-sushi fish preparations, tuna tartare is made with chopped sashimi-grade raw tuna, typically mixed with soy sauce and sesame oil, and garnished with Sriracha or wasabi, avocado, ginger, scallions, and cucumber. Invented as a riff on French beef tartare by Chef Shigefumi Tachibe at Chaya Brasserie in Los Angeles in the '80s, tuna tartare is typically served cylinder-shaped alongside chips or other crunchy add-ons for scooping.

WHERE TO TRY IT At Massapequa’s French spot, Brasserie by Chef Aless, both the traditional beef and modern tuna preparations are on the menu — and they’re both excellent. Aless serves her tuna tartare with soy, sesame and avocado ($18), drizzled with balsamic vinegar and topped with a sweet potato chip. The perfect way to start your meal. More info: 585-486-2305, brasseriebychefaless.com

Raw bar

WHAT IT IS While a raw bar, itself, can be either a small restaurant or bar within one where fresh, raw seafood is prepared and served, the term "raw bar" has evolved into a full menu section where various bivalves and other shellfish are de-shelled and shucked for consumption. Think: oysters, clams, lobsters, crab. It’s here you will also find hefty shrimp cocktails on ice, caviar and crème fraîche and various sashimi presentations.

WHERE TO TRY IT From its beginnings in 1905 as a cocktail-serving barge owned by the Zwerlein family to the recent renovation by now-owner Jerry Sbarro (Rothmann’s Steakhouse, Matteo’s), Louie’s has always been a prime spot for chilled seafood. The raw bar offerings have remained post-reno, and include a seafood plateau ($39 a person) with shrimp, lobster, oysters and clams. Add lump crabmeat for an additional $10, or Ossetra caviar service for $135 (for 30 grams — a little over an ounce). Sit back and watch the boats go by. More info: 395 Main St., Port Washington, 516-883-4242, louiessince1905.com

Ceviche

WHAT IT IS Ceviche is, arguably, the most popular cool seafood preparation, besides tartare. Hailing from Latin America, with each region boasting their own take, the base of the dish is fresh, raw fish or seafood that is "cooked" by the acidic citrus juice (lemon or lime) in which it marinates, producing what’s known in Spanish as "leche de tigre" or tiger’s milk. This process, which is formally called denaturation, cures the proteins, making them firmer and less translucent. Mixed with various ingredients like red onion, cilantro, tomatoes, cucumbers, and sometimes avocado, Peruvian ceviches include sweet potatoes and corn, while Ecuadorian ceviches might include plantains.

WHERE TO TRY IT At Urubamba, the Huntington village outpost of the long-standing, family-owned Peruvian restaurant of the same name in Jackson Heights, Queens — which has been serving ceviche since 1970 — start with a classic ceviche ($20), which can be spiced to order. It has a nice kick at any level and the delicate pureed sweet potato florets are a great touch, offset by toothy maize, or choclo. More info: 286 New York Ave., Huntington, 718-799-1392, urubambali.com

Aguachile

WHAT IT IS Translated from Spanish to "chile water," Mexico’s answer to ceviche is a light, tart, spicy entry in the cold fish canon. Aguachile originated in Sinaloa, a coastal state known for its seafood. Traditionally made with raw shrimp — other seafood can be used, if shellfish isn’t your bag — which is tossed in lime juice (or other citrus), with Serrano chile pepper, cilantro, and red onion, variations often include cucumber, avocado, and garlic. Different from ceviche, which marinates longer in its juices, aguachile is served immediately following preparation, and usually accompanied by tortilla chips.

WHERE TO TRY IT At Tulum Tacos, the shrimp aguachile ($17) is a good representation of the classic Mexican dish. Flavored with a blood-orange vinaigrette, avocado, red onion and cilantro, pair it with Tulum’s blackberry mezcal gimlet ($16) for the ultimate in cool Mexican refreshments. More info: 945 Merrick Rd., Baldwin (516-377-3303) and 230 Jericho Tpke., Mineola (516-246-9499), tulumta.co

Tiradito at Pio Pio 

WHAT IT IS A Peruvian dish that most closely resembles sashimi, influenced by the country’s large Japanese population and Nikkei culinary tradition, tiradito typically features thin, sliced raw fish, usually white, doused in a citrus marinade infused with yellow aji Amarillo. Different from ceviche — which marinates longer in its citrus — but often grouped with it on menus, in a tiradito, the fish is tossed quickly in the sauce before serving.

WHERE TO TRY IT At Pio Pio in Glen Cove, the Tres Colores Tiradito ($29) offers diners samples of three different classic tiradito styles. It’s a vibrant dish of yellow, red-orange, and white sauces, atop corvina or sea bass. The clásico, or white, sauce is made from olives and garlic; the ají amarillo, or tangy, yellow sauce, is made with Peruvian yellow peppers and passionfruit; while the red-orange sauce derives its fiery flavor from rocoto peppers, garlic and lime. More info: 51 Cedar Swamp Rd., Glen Cove, 516-667-6868, piopio.shop/pio-10-glen-cove

Crudo at Carpaccio 

WHAT IT IS While the Italian "crudo," which means raw, refers to the larger umbrella of raw Italian foods, one of the more popular crudos is the carpaccio, in which thinly sliced raw meat is covered in olive oil, lemon juice, and other additions like capers, onions, Parmesan, and arugula. Today, carpaccio is commonly made with thinly pounded fish like tuna and salmon. Typically an appetizer or light lunch, it's said to be named after Venetian painter Vittore Carpaccio and his paintings that resembled the dish.

WHERE TO TRY IT The tuna carpaccio ($29) at Carpaccio in Huntington Station is topped with less traditional micro cilantro and artichokes, as well as more traditional arugula and Parm. More info: 160 Walt Whitman Rd., Huntington Station, 631-212-3000, carpacciony.com

Poké

WHAT IT IS Traced to ancient Hawaiian cuisine, the word "poké" (pronounced poh-KAY) means "to cut or slice." In a traditional Hawaiian poke, cubed fish — usually tuna or octopus — is mixed with salt, seaweed and native kukui nuts, a cousin of the macadamia; Japanese influence in Hawaii introduced soy sauce and sesame oil to the dish. As it evolved, it morphed into today’s more familiar poké bowl, incorporating warm rice, fruits, vegetables and other toppings from Sriracha to avocado to crispy wontons and shredded nori.

WHERE TO TRY IT Nowadays, it seems like there’s a poké spot on every corner, but not all of them deliver a great version of the Hawaiian staple. At Aloha Poké and Crêpe in East Northport, the fish is fresh, the service is friendly, and the bowls deliver every time. We like the Salmon Wave ($15.95) which consists of salmon, cucumber, red onion, pineapple, hijiki seaweed and cilantro over white sushi rice topped with seaweed salad, green onion, sesame seeds and onion crisps. Add edamame for good measure. More info: 3030 Jericho Tpke., E. Northport, 631-486-4507, alohapokeandcrepe.com