This new South End restaurant delightfully focuses on two essential areas: crudo and pasta. (It does both equally well, so good luck trying to figure out how to divide your meal.) The ever-changing crudo selection is large and full of options like yellowtail with grapefruit oil and fresno chili; sea bream with apple, olive, and perilla; and barred knifejaw with cherry blossom and lime.

Before diving into a mountain of fried smelts or some hearty Szechuan bolognese, why not start out on the lighter side with a big helping of surf clam? It's served with rice noodles, goji berries, and a soy-lime vinaigrette.

While this year-old North End spot focuses mostly on the sushi and sashimi side of the raw seafood spectrum, a few of its dishes — not to mention its name — qualify it for a spot on this map. Try the hamachi crudo (yuzu-kosho, chive, shallots) or the ceviche (diced scallop, shrimp, tako, cucumber, tomato, cilantro, shallots, ume dressing).

This Somerville newcomer opened in early August 2016 with a menu that highlights pasta, but don't ignore the antipasti. There's currently a fluke crudo served with sea bean salmoriglio, lemon, and olive oil.

Under the menu heading "Ooh baby I like it Raw," this brand new Downtown Crossing wine bar offers up dishes like tuna crudo with grapefruit, fennel, pickled jalapeno, and avocado; snapper crudo with rhubarb, juniper oil, and calendula; and more.

From matzo ball ramen to monkfish biryani, the Little Donkey opening menu touches on a lot of cuisines — and there's a raw bar, too. Current items include razor clams with jicama, cucumber, and pepitas; tuna poke with gochujang and pickled bean sprouts; and octopus ceviche with aji amarillo, yuzu, and nepitella.

It's ceviches galore at this oyster bar in Southie. Current selections include the sea bass ceviche (pickled papaya, roasted habanero and agave, passionfruit, salsa verde) and the tuna ceviche (Fresno chilies, lime, avocado, pickled carrots, ginger).

This East Cambridge restaurant serves up sustainable northeast seafood and other New England fare, and there's generally something available in the crudo or ceviche realm. On the summer 2016 menu, there's "very quickly cured" Rhode Island tautog, served with cucumber in a salted herb broth. Pictured here, a previously available dish — a single Chatham scallop with rhubarb and poppyseeds.

Start your meal at the Trade team's new Back Bay establishment, Porto, with a raw seafood dish or two. There's the scallop, for example, with chamomile, Niçoise olive, and lemon balm, or the tuna, served with charred leeks and piri piri.

For a tiny restaurant, Saltie Girl boasts a large menu with many different seafood preparations, from fried to smoked to tinned. And of course, there's crudo. Current selections include tuna carpaccio with pickled hon-shimeji mushrooms, house ponzu, and fresh herbs; hamachi loin with pineapple and cucumber water, Meyer lemon & shiso oil, and blood orange gelee; and more.

One of the most anticipated openings of 2015, Select Oyster Bar offers up truly lovely seafood dishes, including plenty of raw options, from ceviche to crudo. Current selections include Faroe Islands salmon crudo with togarashi, pistachio oil, and lime; black bass crudo with marinated fennel, Calabrese chili, mint, and capers; and more.

For a casual meal of pizza and oysters, head to Tapestry's Expo Kitchen. But if you want something a little swankier, the Club Room is there for you with dishes like fluke ceviche with jicama salad, charred habanero oil, finger lime, and buttermilk.

Stuff yourself full of delicious meat at The Backroom, sure, but if you want to start things off on the lighter side, try the ceviche classico (red onion, chili, sweet potato, choclo) or the crudo (citrus marinade, coriander, aji amarillo, plantains).

The menu changes frequently, but it always features a crudo section. Current seafood offerings include hamachi with kale, rhubarb chow chow, and buttermilk; halibut with saba (a reduction of grape must), pistachio, and Castelvetrano olives; and swordfish belly with plum, preserved lemon, and chicharrones.

At Alden & Harlow's new seafood-focused sibling, there's always a daily crudo, such as this salmon crudo with pickled Maine blueberries and chanterelles. (There are also a variety of other raw bar options, including oysters, clams, and caviar service.)

Slip into this dark and moody Downtown Crossing destination for excellent cocktails and fun shareable plates, and you might just find a crudo or two. Currently on the menu, there's the "Tico" tuna crudo with jalapeno vinaigrette, pickled mango, and black bean crema.