Seviche a Latin Restaurant
Kentucky’s food scene is exploding, showcasing culinary inspiration from all across the spectrum. For almost 15 years, Seviche has been proud to be a part of the Louisville culinary landscape, and we’re even more excited to see the rest of the country noticing how good things are here too!
Check out this write-up in United Airlines Hemisphere magazine on Seviche and four other restaurants that are pushing the boundaries of culinary creativity right here in Kentucky!
We’re so excited to welcome you to the new Seviche web experience! Since 2005, we’ve been bringing fresh seafood and locally sourced ingredients to the fine people of Louisville in new and exciting ways. Our ever-evolving menu and culinary approach is something we’re incredibly proud of, but our digital presence was due for a much-needed facelift.
Our new website will allow our patrons to explore not only our seasonally changing menu but also further dig into our approach, our story and everything that makes Seviche unique.
Please enjoy and make sure to come by and say hello soon!
Anthony Lamas – Head Chef
Kentucky is known worldwide for its horses and bourbon, but if you’re not from here, you may not fully appreciate just how top-notch our food really is. Seviche is proud to be a part of the incredible culinary community that is putting Kentucky and Louisville on the worldwide foodie map once again!
Check out this article we were featured in from Food & Wine Magazine celebrating the culinary renaissance currently taking place in Kentucky!
Ever wanted to bring some of that Seviche style into your kitchen at home? Now you can with Southern Heat, a cookbook written by our very own Anthony Lamas, showcasing his journey, process and some of his personal favorite dishes!
Order now on Amazon or pick up a copy at your local book store!
Enjoy a unique take on the classic Shrimp Chaufa or Peruvian Fried Rice dish recipe from the team at Seviche. This recipe is sure to ignite your taste buds so make sure to keep a drink handy to cool down with!
Serves 4
Rub shrimp with garlic, ginger, sesame oil and chile. Let marinate for two hours. In a hot skillet or wok, add canola oil to medium heat. Cook shrimp for three minutes. Add eggs and cook for one minute. Add all the liquid from the marinade and the remaining ingredients except the green onion and cilantro. Cook another two minutes.
Add hot rice. Mix together.
Plate the mixture, adding three to five shrimp per person. Top with green onion and cilantro.
This recipe originally appeared in the Louisville Courier-Journal
From day one, Seviche has always been about sourcing ingredients sustainably and locally, but Chef Lamas has also always had a flair for trying the unexpected in everything he does. From using ingredients you wouldn’t think of to trying unique plating approaches, Chef Lamas is always bringing new and innovative techniques to everything we do at Seviche.
One of his latest approaches? Using charcoal powder! Check out the full article from the Louisville Courier-Journal to learn how he’s executing this unique style and to catch a few recipes to take home with you!
