A fusion between Peruvian and Japanese food, it offers a variety of ceviches, sushi, tiraditos and a few other house favorites. With multiple locales, it caters in its own way to the different neighborhoods it’s located in. SuViche is the vision of founder Aliosha Stern—watch the video interview here. For photos and our review, keep reading!
What is the vibe you’re looking for? Head on to Brickell–their original location–at noon, and you’ll fall into a mix of neighborhood locals and corporate employees. Walk in there in the evening and it’s all locals having a few drinks, enjoying the good food and meeting up with close friends. It’s a small place with staff that will remember you (especially if you’re like us and been there way too many times). Looking for a more barsy atmosphere? Check out the Wywnood location, with murals inside and out, swings for seats, and just-as-friendly staff.
- Samba roll. A personal favorite! It’s a combination of shrimp, avocado and cucumber, and is topped with tuna and white fish. But best of all is the Crema de Aji Amarillo and cilantro sauce that are splashed on top and just add intensity to the already-exploding flavor.
- Cilantro roll. It’s less intense when compared to the samba roll, but just as enjoyable, as it is prepared with shrimp, tomato, red onion and the cilantro sauce on top.
- La cruda verdad. A whole new breakthrough in sushi, it’s a mix between a ceviche and a roll. It’s a mix of salmon, mango and avocado topped with ceviche style marinated white fish. While the flavor is simpler than most of their other rolls, it’s also a lighter roll, more “fresh” and definitely worth the try.
- Perfection roll. Although this isn’t my first pick, it’s one of the restaurant’s best sellers–and a favorite for most of the people I’ve gone with to SuViche. But then again, I dislike cream cheese in my sushi, which is probably what throws me off with this one.
- Aji de gallina. Shredded chicken breast in the aji amarillo sauce mixed with potatoes and a side of rice. The flavor is delicious and I truly enjoyed this plate.
- Arroz chaufa. A good, filling dish made to share. It’s Suviche’s take on fried rice with your choice of steak, chicken or seafood. If you want more flavor, go with the steak. Lately I have been gearing more towards the chicken, since I don’t want the chaufa flavor to overpower the ceviche or sushi I might be pairing it with.
- SuViche ceviche. I don’t think I’ve ever gone to SuViche without ordering this one. My favorite dish by far. The sauce consists of japanese mayo and generous servings of leche de tigre.
- SuVama ceviche. Second favorite ceviche. It’s sauce is a mix of the SuViche ceviche and the Aji amarillo ceviche.
- Aji amarillo. We rarely order this one, because although it is ok, we really love the other two ceviches.
- Lomo saltado. The meat is tender and juicy with thick-cut fries and rice. It has an Asian-style flavor which isn’t entirely to my preference. Plus, I prefer when the fries are mixed into the lomo with the onions and tomatoes. Nonetheless, the meat is really good quality.
- Nutella pie. I am hardly the person to go crazy for Nutella, but this pie was exceptionally good. Worth every last bite!
Overall, SuViche is definitely a restaurant worth going to. It has great food for good prices and the service is, for the most part, pretty good.