We believe that high quality ingredients make for the best tasting food -- cue the 3 Pillars of our Food-Losophy: providing Healthy, Fresh and Sustainable products for our customers. This philosophy was inspired by our executive chef, Jaime Pesaque, an internationally-renowned chef passionate about creating culture-driven, yet approachable and simply delicious dishes.

We all know and love SuViche. Whether you are enjoying lunch, an afternoon snack, happy hour or dinner, its sushi, ceviche and Peruvian specialty’s always hit the spot for all crowds. But what about spicing up your next event with SuViche catering? Recently, we had the chance to sit down with Saucy, the fish himself, and ask him about SuViche catering.

SuViche was born and raised in sunny South Florida, so like many other natives we are super health conscious – keeping in mind our year-round beach bods and active lifestyle. After all, we live in paradise so we want to make sure you’re always ready to throw on your bathing suit, looking and feeling your best at a moment’s notice! At SuViche, you don’t need to choose between flavor and fitness – you can have both! That’s right. We said it. Have your sushi and eat it too! #MINDBLOWN

Did you know that SuViche is home to the very first Pisco Bar in South Florida? That’s right! We love Pisco so much, we created a bar dedicated solely to the spirit.  Our Las Olas and Wynwood locations serve-up a variety of cocktails featuring homemade Pisco infusions with fresh herbs, fruits and spices.

The Pisco Sour is one of Peru’s most popular signature drinks – so much so, that the cocktail even has its own national holiday in Peru! The day is known as “Día del Pisco Sour” and takes place annually on the first Saturday of February. In honor of this special cocktail that evokes the Peruvian culture, we are celebrating with Bottomless Pisco Sours at our Wynwood and Las Olas locations on February 4^th.

At SuViche, we serve the traditional Pisco Sour made with fresh squeezed lime juice, simple syrup and a dash of egg whites. We also can kick it up a notch and add even more flavor with our homemade Macerados, an infusion made with fresh berries, herbs, spices and Pisco. Our Pisco Sour Macerados include Thai Chile, Purple Chicha, Lychee, Lemongrass, Citrus, Gummy Bear, Thyme and Blueberry, Blueberry, Pineapple, Mango, Coconut and Cinnamon.

We know that you love our Pisco Sours and it is easy to enjoy even at home! Try whipping one up yourself with our #SaucyApproved Pisco Sour Cocktail Recipe. Enjoy at your own risk – our Pisco Sours are addictive and can cause a #CulinaryMindBomb!

SuViche’s Mango Pisco Sour Cocktail Recipe:

Ingredients

• 2 ounces Pisco 1615 or your favorite Pisco brand
• 1 to 2 ounces simple syrup, depending on the sweetness of the mango
• 1 cup fresh mango chunks
• 1 ounce lime juice
• 1 egg white

• 1 cup of ice

Procedure

1. Place mango chunks in a shaker, muddle thoroughly.
2. Add Pisco, lime juice, simple syrup and egg whites in shaker, then add ice.
3. Shake vigorously, place strainer on shaker and pour.
4. Serve in an old-fashioned glass or tumbler.
5. Enjoy!

Share your #DIY Mango Pisco Sour Cocktail with us via social media with the hashtag #SuVicheRecipe for a chance to be featured on our pages!

On Saturday, February 6th, SuViche celebrates Peru’s most popular cocktail in honor of National Pisco Sour Day! Pisco Sour originated in Lima, Peru in the early 1920’s by an American named Victor Vaughen Morris. Morris left the U.S. to open a bar in Lima and his saloon quickly became a popular spot for the Peruvian upper class and English-speaking foreigners. The Pisco Sour cocktail underwent a few changes until a Peruvian bartender working at Morris’s Bar created the modern Pisco Sour by adding bitters and egg whites to the mix. Throughout the years, Pisco Sour has grown in popularity and has become one of Peru’s most recognized cocktails. Dia del Pisco Sour (Pisco Sour Day) takes place annually on the first Saturday of February.