Congratulations to SuViche's Executive Chef, Jaime Pesaque, for winning a spot in this year's Top 50 Best Restaurants of Latin America. Recognized as a leader in the Peruvian food revolution, Pesaque has transformed traditional dishes into something extraordinary at his Lima-based restaurant, Mayta.
With thousands of restaurants to choose from spanning over Argentina, Belize, Bolivia, Brazil, Chile, Colombia, Costa Rica, Ecuador, El Salvador, French Guyana, Guatemala, Guyana, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Suriname, Uruguay, and Venezuela, Mayta won the 49th spot. Meaning noble land in the native Aymara language, Mayta is Pesaque's personal interpretation of contemporary Peruvian cuisine. Using cutting-edge techniques, the freshest unique ingredients, and regional flavors, Jaime Pesaque adds a modern spin on local favorites, guaranteed to please any palate.
But fish isn't the only nutrient-rich ingredient in ceviche. Typical marinades and tossed-in ingredients include fresh limes, avocado, ginger, aji pepper, garlic, clove, chili, corn, onions, and sweet or blue potatoes. Limes —which add the sour element, are high in vitamin C, a natural antioxidant with an essential role in producing more collagen for healthier skin and tissue healing. Garlic, pepper, and onions are natural antibiotics with antiseptic properties that clean and protect airways, as well as alleviate common cold symptoms. Sweet potatoes are rich in fiber, vitamin C, vitamin A, potassium, manganese, and beta-carotene – for a good vision. Corn and ginger are both good for digestion and weight control.
It should be noted that raw fish can carry certain bacteria’s, therefore experts warns people who have a compromised immune system, are pregnant, or allergic to fish to refrain from eating ceviche.
All of our recipes are scratch-made with the utmost attention to quality. From our tangy sauces to fresh-cut veggies, we take great care and pride in preparing every dish at SuViche. And if taste wasn't enough, we offer plenty of light and naturally healthy ceviche dishes to complement your healthy lifestyle. Check out our under 500 calorie menu to help keep you on track.
SuViche, the award-winning Japanese and Peruvian restaurant concept, has announced the opening of its latest location in South Florida at CityPlace Doral.
SuViche’s Features Menu introduces seven new dishes, all inspired by the restaurant’s Japanese-Peruvian roots. Starting with the new Ceviche Verde, an incredibly refreshing dish made with jalapeño-cucumber infused SuViche Peruvian sauce, avocado, onions and canchita.
¡Viva Peru! Celebrate Peru’s Independence with BOGO Pisco Sours, a Peruvian Specialty Dish and more at SuViche
Even though we take pride in our ability to seamlessly blend Japanese and Peruvian cuisine, we consider our Peruvian roots to be the essence of who we are.
That’s why we’re going all-in to celebrate Peruvian Independence Day on Saturday, July 28, with some promotions starting on Monday, July 23, leading off weeklong festivities.
So hop on your llama, raise your Pisco Sour glass in the air and bellow a hearty ¡Viva Peru! for Peruvian Independence!
If that’s not exactly your style, then here are some of the other (more tame) ways you can celebrate at SuViche: