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 13 Proteins, 6 preparations.
assortment of fresh Sushi quality seafood that
may be ordered in 13 Proteins, 6 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,
scallion, red onion, avocado, corn and red
pepper, fresh Taro Root
GRAPEFRUIT GINGER SEVICHE
Segmented grapefruit,pickled ginger, jicama,
scallion, red onion, jalapeno, cilantro
FIRE AND ICE
Our traditional seviche recipe prepared in a
spicier version with habanero peppers and
topped with a cool homemade prickly
pear granita
PERUVIAN POKE
Fresh sqeezed orange ponzu broth, jalepenos,
fresh cilantro, cucumber, red onion, scallion,
toasted pepitas and sesame seeds
PUTTANESCA SEVICHE
Tomato salsa, olive medley, capers, cilantro
pesto, served with toasted flatbread
NUEVO LATINO SUSHI
ASIAN TARTARE WITH AHI TUNA
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
CUBAN SUSHI ROLL
Sticky rice and nori roll filled with salmon,
calabaza, jicama and avocado, topped with
spicy sushi tuna, crispy malanga frizzle,
siracha mayonnaise and citrus ponzu
MOJO CRIOLLO NIGIRI
Sashimi Salmon and ahi tuna over Sushi Rice
with a Citrus vinaigrette, Sweet and Spicy Soy
Sauce
GUAJILLO TUNA AND SCALLOP TATAKI
Flash seared Ahi tuna and Diver Scallops,
Orange segments, guajillo puree, and pepper
trinity slaw
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,
scallion, red onion, avocado, corn and red
pepper, fresh Taro Root
GRAPEFRUIT GINGER SEVICHE
Segmented grapefruit,pickled ginger, jicama,
scallion, red onion, jalapeno, cilantro
FIRE AND ICE
Our traditional seviche recipe prepared in a
spicier version with habanero peppers and
topped with a cool homemade prickly
pear granita
PERUVIAN POKE
Fresh sqeezed orange ponzu broth, jalepenos,
fresh cilantro, cucumber, red onion, scallion,
toasted pepitas and sesame seeds
PUTTANESCA SEVICHE
Tomato salsa, olive medley, capers, cilantro
pesto, served with toasted flatbread
NUEVO LATINO SUSHI
ASIAN TARTARE WITH AHI TUNA
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
CUBAN SUSHI ROLL
Sticky rice and nori roll filled with salmon,
calabaza, jicama and avocado, topped with
spicy sushi tuna, crispy malanga frizzle,
siracha mayonnaise and citrus ponzu
MOJO CRIOLLO NIGIRI
Sashimi Salmon and ahi tuna over Sushi Rice
with a Citrus vinaigrette, Sweet and Spicy Soy
Sauce
GUAJILLO TUNA AND SCALLOP TATAKI
Flash seared Ahi tuna and Diver Scallops,
Orange segments, guajillo puree, and pepper
trinity slaw
CHOICE OF SEAFOOD:
Raw
#1 Ahi Tuna
Scottish Salmon
Cobia
Bahamian Conch
Seasonal Oyster
Fish of the Day
Tofu
Raw
#1 Ahi Tuna
Scottish Salmon
Cobia
Bahamian Conch
Seasonal Oyster
Fish of the Day
Tofu
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, salsa of the
day
PANZANELLA BBQ SHRIMP SALAD
Toasted French bread, shaved red onion,
chimichurri vinaigrette, toasted pepitas, pico de
gallo
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 chiahuaha,
served with house salsa
VEGETARIAN TOSTADA
Homemade corn tortilla, black beans “frijoles”,
Queso Fresco, salsa
ENSALADA DE LA CASA
WITH MID PLATE
Field greens and Romaine with calabaza,
roasted corn, tomato, Queso Blanco and pickled
ginger tossed with chipotle lime vinaigrette
NICARAGUAN CHICKEN WINGS
Traditional Nicaraguan marinade, house made
jicama ranch
BOCADILLOS
PULLED PORK CUBAN
Pickled red cabbage, sliced Chorizo salami,
Jarlsberg Swiss, wildflower honey mustard
PAN CON AVOCADO CHIMICHURRI
Fresh Avocado, roasted plum tomatoes,
chiffonade spinach salad, seasoned chevre
MINI AHI TUNA SLIDERS
grilled plum tomato, micro greens and wasabi
mayo
BISTEC
Your choice of seared filet mignon or grilled
prawns with caramelized onions and Jarlsberg
cheese on Lavosh crisps
BEEF BRISKET TACOS
Slow braised beef brisket, Peruvian rojo sauce,
sautéed peppers and onions, chiahuaha
cheese traditional house salsa, crème fraiche
A selection of three artisan cheeses with
assorted olives and toasted flat bread.
TRIO OF CHIPS AND SALSA
Plantain, malanga and tortilla chips, salsa of the
day
PANZANELLA BBQ SHRIMP SALAD
Toasted French bread, shaved red onion,
chimichurri vinaigrette, toasted pepitas, pico de
gallo
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 chiahuaha,
served with house salsa
VEGETARIAN TOSTADA
Homemade corn tortilla, black beans “frijoles”,
Queso Fresco, salsa
ENSALADA DE LA CASA
WITH MID PLATE
Field greens and Romaine with calabaza,
roasted corn, tomato, Queso Blanco and pickled
ginger tossed with chipotle lime vinaigrette
NICARAGUAN CHICKEN WINGS
Traditional Nicaraguan marinade, house made
jicama ranch
BOCADILLOS
PULLED PORK CUBAN
Pickled red cabbage, sliced Chorizo salami,
Jarlsberg Swiss, wildflower honey mustard
PAN CON AVOCADO CHIMICHURRI
Fresh Avocado, roasted plum tomatoes,
chiffonade spinach salad, seasoned chevre
MINI AHI TUNA SLIDERS
grilled plum tomato, micro greens and wasabi
mayo
BISTEC
Your choice of seared filet mignon or grilled
prawns with caramelized onions and Jarlsberg
cheese on Lavosh crisps
BEEF BRISKET TACOS
Slow braised beef brisket, Peruvian rojo sauce,
sautéed peppers and onions, chiahuaha
cheese traditional house salsa, crème fraiche
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 MARISCOS
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
CHILI RELLENOS
Pulled pork, Chihuahua, plum tomato, and onion
stuffed in a poblano pepper and fried, served
with chili ragu
SAUTEED GARLIC AND SHERRY SHRIMP
House made chorizo confit, grilled coriander and
cumin rice cake, sherry garlic reduction
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 MARISCOS
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
CHILI RELLENOS
Pulled pork, Chihuahua, plum tomato, and onion
stuffed in a poblano pepper and fried, served
with chili ragu
SAUTEED GARLIC AND SHERRY SHRIMP
House made chorizo confit, grilled coriander and
cumin rice cake, sherry garlic reduction
| SEVICHE | 930 Penn Avenue, Pittsburgh PA 15222 | (412) 697 - 3120 | info@seviche.com |
| 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.
