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We’ve Re-Opened!

With the COVID-19 State of Emergency ban lifted in Kentucky, as of 5/22/20, we are now re-opened for dine-in patrons seven days a week! We take the safety of our guests seriously and will be taking extra precautions like lowering our in-restaurant capacity and extra cleaning regimens to ensure our space is safe for our guests. We will be also keeping a close eye on any updates from the city, county, and state, and of course, will follow any additional guidelines provided.

Our Summer menu for 2020 can be found below, and we have now returned to Monday-Sunday operations. Please call the restaurant with any questions and we can’t wait to see you!

Download PDF

Call: +1 502 473 8560

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Chef Lamas + Seviche in Hemispheres Magazine

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!

READ MORE

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Join Us at Bourbon & Beyond 2018!

The second annual Bourbon & Beyond festival is back this fall and we can’t wait! Come meet Chef Anthony, enjoy some amazing food, top-notch bourbon, and music from some of the best musical acts in the world.

For more information check out the Bourbon & Beyond website!

For Our Love of Bourbon, For Our Love of Kentucky

For Our Love of Bourbon, For Our Love of Kentucky.The perfect blend of Bourbon, Food & Music is returning to Louisville in September with John Mayer, Sting, Lenny Kravitz, Robert Plant & more.There is so much to experience at #BourbonAndBeyond2018. We encourage you to take a few minutes & browse through our website – we would hate for you to miss the opportunity to experience all the unique elements of Bourbon And Beyond. ???? http://bourbonandbeyond.com/

Posted by Bourbon And Beyond on Monday, April 16, 2018

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Welcome to the New Seviche Web Experience!

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

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Southern Heat: New Southern Cooking Latin Style

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!

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Peruvian Shrimp Chaufa Recipe

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

  • 1 pound 16/20 shrimp, peeled and deveined
  • 2 ounces chopped garlic
  • 4 ounces chopped ginger
  • 2 ounces sesame oil
  • 2 ounces aji rocoto or sambal chile
  • 2 ounces canola or peanut oil
  • 2 eggs
  • 1 carrot, thinly sliced
  • 1 celery stalk, sliced
  • ½ onion, sliced
  • 1 yellow bell pepper, sliced
  • 2 jalapeños, sliced
  • 1 cup sliced cabbage
  • 1 cup fresh peas (cooked)
  • 2 ounces toasted sesame seeds
  • ¼ cup soy sauce
  • 3 to 4 cups cooked rice
  • ¼ cup sliced green onion for garnish
  • Cilantro for garnish

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 

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Chef Lamas Walks the ‘Dark Side’

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!