Although it has been a hotly contested
subject in Latin America, most food
historians agree that the dish
originated in Peru some 5000 years
ago.
The early “Chimus” civilization seems
to have been the first to marinate
fresh seafood in the juice of a citrus
fruit called “tumbo” and consume it a
few minutes after its preparation.
There are several variations of modern
Seviche (also spelled Ceviche or Cebiche)
depending on which Latin American country
you visit. But they are all commonly prepared
with lime which acts as a preserving agent
and other key ingredients such as chili and
cilantro.
Here at Seviche we feature seven different
preparations each with its own unique
ingredients. Ultimately, the most important
facet of Seviche preparation is the freshness
of the seafood.
We take great pride in working with the
highest quality purveyors from both coasts to
ensure that our seafood is the freshest in
town.
subject in Latin America, most food
historians agree that the dish
originated in Peru some 5000 years
ago.
The early “Chimus” civilization seems
to have been the first to marinate
fresh seafood in the juice of a citrus
fruit called “tumbo” and consume it a
few minutes after its preparation.
There are several variations of modern
Seviche (also spelled Ceviche or Cebiche)
depending on which Latin American country
you visit. But they are all commonly prepared
with lime which acts as a preserving agent
and other key ingredients such as chili and
cilantro.
Here at Seviche we feature seven different
preparations each with its own unique
ingredients. Ultimately, the most important
facet of Seviche preparation is the freshness
of the seafood.
We take great pride in working with the
highest quality purveyors from both coasts to
ensure that our seafood is the freshest in
town.
The kitchen’s main attraction is the seviche
bar which features 15 fresh sushi-quality
seafood selections that may be ordered in 7
different preparations.
We are very happy to share our expertise for
the most superlative pairings.
In addition to the seviche, the menu is a work
of art filled with a canvas of light, fresh and
pretty tapas, nuevo latino sushi, and mid
plates that deliver the best in Latin flavor.
bar which features 15 fresh sushi-quality
seafood selections that may be ordered in 7
different preparations.
We are very happy to share our expertise for
the most superlative pairings.
In addition to the seviche, the menu is a work
of art filled with a canvas of light, fresh and
pretty tapas, nuevo latino sushi, and mid
plates that deliver the best in Latin flavor.
Are you feisty enough for Fire
and Ice Seviche?
and Ice Seviche?
Our Seviche Bar features a daily changing
assortment of fresh Sushi quality seafood that
may be ordered in seven different preparations.
assortment of fresh Sushi quality seafood that
may be ordered in seven different preparations.
- Single: 2 oz tapas size serving
- Triple: Any three preparations with your
choice of seafood
TRADITIONAL SEVICHE
Marinated with fresh lime, jalapeno pepper,
scallions, red onion and cilantro, served with
fresh corn tortilla chips.
AVOCADO AND CORN SEVICHE
Marinated with fresh lime, jalapeno, cilantro,
scallions, red onion, avocado, corn and red
pepper, fresh malanga chips.
AGAVE SEVICHE
Tequila citrus vinaigrette, tomatoes, roasted red
peppers, red pepper
coulis, plantains
FIRE AND ICE
Our traditional seviche recipe prepared in a
spicier version with habanero peppers and
topped with a cool homemade prickly pear
granita.
ASIAN TARTARE
Seasoned with soy sauce, scallions, sesame
oil and capers. Served on sushi rice and nori
rolls with white truffle oil wasabi mayonnaise,
Tobiko caviar and fried lotus root
TIRADITO
Peruvian style Sashimi with lemon juice, cilantro
oil, red chili and chipotle paste,
sea salt. Served with jicama and calabaza slaw
PUTTANESCA SEVICHE
Tomato salsa, olive medley, capers, cilantro
pesto, served with toasted
flatbread
NUEVO LATINO SUSHI
CUBAN SUSHI ROLL
Sticky rice and nori roll filled with salmon,
calabaza, jicama and avocado, topped with
spicy sushi tuna, crispy malanga frizzle,
Siracha mayo and citrus ponzu
MOJO CRIOLLO NIGIRI
Sashimi salmon and tuna over sushi rice with
a citrus vinaigrette, and sweet and spicy soy
sauce
PERUVIAN POKE
Seared Diver Scallop, fresh sqeezed orange
ponzu broth, jalepenos, fresh cilantro, toasted
pepitas and sesame seeds
Marinated with fresh lime, jalapeno pepper,
scallions, red onion and cilantro, served with
fresh corn tortilla chips.
AVOCADO AND CORN SEVICHE
Marinated with fresh lime, jalapeno, cilantro,
scallions, red onion, avocado, corn and red
pepper, fresh malanga chips.
AGAVE SEVICHE
Tequila citrus vinaigrette, tomatoes, roasted red
peppers, red pepper
coulis, plantains
FIRE AND ICE
Our traditional seviche recipe prepared in a
spicier version with habanero peppers and
topped with a cool homemade prickly pear
granita.
ASIAN TARTARE
Seasoned with soy sauce, scallions, sesame
oil and capers. Served on sushi rice and nori
rolls with white truffle oil wasabi mayonnaise,
Tobiko caviar and fried lotus root
TIRADITO
Peruvian style Sashimi with lemon juice, cilantro
oil, red chili and chipotle paste,
sea salt. Served with jicama and calabaza slaw
PUTTANESCA SEVICHE
Tomato salsa, olive medley, capers, cilantro
pesto, served with toasted
flatbread
NUEVO LATINO SUSHI
CUBAN SUSHI ROLL
Sticky rice and nori roll filled with salmon,
calabaza, jicama and avocado, topped with
spicy sushi tuna, crispy malanga frizzle,
Siracha mayo and citrus ponzu
MOJO CRIOLLO NIGIRI
Sashimi salmon and tuna over sushi rice with
a citrus vinaigrette, and sweet and spicy soy
sauce
PERUVIAN POKE
Seared Diver Scallop, fresh sqeezed orange
ponzu broth, jalepenos, fresh cilantro, toasted
pepitas and sesame seeds
CHOICE OF SEAFOOD:
Raw
#1 Ahi Tuna
Scottish Salmon
Hamachi (Yellowtail)
Bahamian Conch
Seasonal Oyster
Langostino
Fish of the Day
Raw
#1 Ahi Tuna
Scottish Salmon
Hamachi (Yellowtail)
Bahamian Conch
Seasonal Oyster
Langostino
Fish of the Day
Semi-Cooked
Shrimp
Octopus
Diver Scallops
Mussels
Grilled Calamari
Jumbo Lump Crabmeat
Shrimp
Octopus
Diver Scallops
Mussels
Grilled Calamari
Jumbo Lump Crabmeat
TRES QUESOS
A selection of three artisan cheeses with
assorted olives and toasted flat bread.
TRIO OF CHIPS AND SALSA
Plantain, malanga and tortilla chips with curried
mango, avocado and traditional salsas
CHIPOTLE DUSTED CRAB SALAD
Romaine, grilled corn, black beans, roasted red
peppers, bacon, avocado and Manchego
cheese tossed with lime cilantro citronette,
served with malanga chips.
CORN AND GOAT CHEESE CROQUETTAS
Fresh herb coulis and guajillo peanut sauce
STEAMED MUSSELS
Steamed mussles, Red Stripe and curry broth
with grilled ciabatta
PORK EMPENADA
Fried bread dough, pulled pork and Queso
fresco, served with house salsa
VEGETARIAN TOSTADA
Homemade corn tortilla, black beans “frijoles”,
Queso Fresco, salsa
PULLED CHICKEN TOSTADA
Homemade corn tortilla, pulled chicken, Queso
Fresco, salsa
GRASS FED BEEF TACOS
Local grass fed beef, pico de gallo, chiffonade
romaine lettuce, aged Manchego cheese, crème
fraiche
BOCADILLOS
PULLED PORK CUBAN
Pickled red cabbage, sliced Chorizo salami,
Jarlsberg Swiss, local wildflower honey mustard
BISTEC
Your choice of seared filet mignon or grilled
prawns with caramelized onions and Jarlsberg
cheese on Lavosh crisps
LOCAL MUSHROOM PANINI
Confit of local mushrooms, roasted tomatoes,
julienne jalapenos, local truffle Goat cheese,
herb coulis
MINI AHI TUNA SLIDERS
Grilled plum tomato, micro greens and wasabi
mayo
A selection of three artisan cheeses with
assorted olives and toasted flat bread.
TRIO OF CHIPS AND SALSA
Plantain, malanga and tortilla chips with curried
mango, avocado and traditional salsas
CHIPOTLE DUSTED CRAB SALAD
Romaine, grilled corn, black beans, roasted red
peppers, bacon, avocado and Manchego
cheese tossed with lime cilantro citronette,
served with malanga chips.
CORN AND GOAT CHEESE CROQUETTAS
Fresh herb coulis and guajillo peanut sauce
STEAMED MUSSELS
Steamed mussles, Red Stripe and curry broth
with grilled ciabatta
PORK EMPENADA
Fried bread dough, pulled pork and Queso
fresco, served with house salsa
VEGETARIAN TOSTADA
Homemade corn tortilla, black beans “frijoles”,
Queso Fresco, salsa
PULLED CHICKEN TOSTADA
Homemade corn tortilla, pulled chicken, Queso
Fresco, salsa
GRASS FED BEEF TACOS
Local grass fed beef, pico de gallo, chiffonade
romaine lettuce, aged Manchego cheese, crème
fraiche
BOCADILLOS
PULLED PORK CUBAN
Pickled red cabbage, sliced Chorizo salami,
Jarlsberg Swiss, local wildflower honey mustard
BISTEC
Your choice of seared filet mignon or grilled
prawns with caramelized onions and Jarlsberg
cheese on Lavosh crisps
LOCAL MUSHROOM PANINI
Confit of local mushrooms, roasted tomatoes,
julienne jalapenos, local truffle Goat cheese,
herb coulis
MINI AHI TUNA SLIDERS
Grilled plum tomato, micro greens and wasabi
mayo
CHORIZO WRAPPED DIVER SCALLOPS
Hand-harvested scallops, roasted corn polenta,
wilted spinach and Peruvian BBQ sauce
CHARGRILLED FILET MIGNON
Sautéed asparagus, manchego compound
butter, fingerling potatoes, tomato chili ragu
PAELLA MARISCO
Traditional Spanish saffron rice dish with bell
peppers, Chorizo, diver scallop, shrimp,
calamari and mussels
PLANTAIN CRUSTED SCOTTISH SALMON
Red cabbage and butternut
squash slaw, chorizo and sherry
potato salad
RUM GLAZED PORK SHANK
Garam marsala rubbed pork shank, rum glaze,
avocado black bean salad, tostones
COCONUT SHRIMP TEMPURA
Grilled pinapple, quince and blood orange coulis
ENSALADA DE LA CASA
Field greens and Romaine with calabaza,
roasted corn, tomato, Queso Blanco and pickled
ginger tossed with chipotle lime vinaigrette
Hand-harvested scallops, roasted corn polenta,
wilted spinach and Peruvian BBQ sauce
CHARGRILLED FILET MIGNON
Sautéed asparagus, manchego compound
butter, fingerling potatoes, tomato chili ragu
PAELLA MARISCO
Traditional Spanish saffron rice dish with bell
peppers, Chorizo, diver scallop, shrimp,
calamari and mussels
PLANTAIN CRUSTED SCOTTISH SALMON
Red cabbage and butternut
squash slaw, chorizo and sherry
potato salad
RUM GLAZED PORK SHANK
Garam marsala rubbed pork shank, rum glaze,
avocado black bean salad, tostones
COCONUT SHRIMP TEMPURA
Grilled pinapple, quince and blood orange coulis
ENSALADA DE LA CASA
Field greens and Romaine with calabaza,
roasted corn, tomato, Queso Blanco and pickled
ginger tossed with chipotle lime vinaigrette
| SEVICHE | 930 Penn Avenue, Pittsburgh PA 15222 | (412) 697 - 3120 | info@seviche.com | Blog |
| Looking for Dinner? Check out the Sonoma Grille, a great Pittsburgh Restaurant |
Are you curious about
Camarones?
Seviche cuisine is an eclectic
blend of traditional Latin
American recipes and modern
ingredients infused with
international influences.
Camarones?
Seviche cuisine is an eclectic
blend of traditional Latin
American recipes and modern
ingredients infused with
international influences.
