Selva Nuevo Latino: Inspired Peruvian Cuisine

Located the heart of downtown Sarasota, Selva’s 'Nuevo Latino' cuisine is a culinary marriage of exotic flavours from Latin America and the United Sates, with special emphasis on Peruvian dishes which recognize the contribution of Asian immigrants to Peru, who have deliciously fused their cuisine and techniques with that of the locals. Famous for their ceviches de la casa, each with their own distinct character and flavour profiles, Chef Ysaac Sanchez brilliantly showcases the influence of Japanese culture on Peruvian cuisine with his Tuna Tiradito Nikkei, which is sliced like sushi rather than diced like ceviche, the tiradito looks and tastes like a tiny work of art. Selva's rich selection of appetizer tapas pique the palate, such as the Aji de Gallina Spring Roll, a delicious wrap of creamy spiced pulled chicken and pecans with a decadent avocado aioli for dipping, Chino Beef Ceviche, slices of seared rare sirloin with panca sauce, citrus juice, avocados and red onions, and Wild Corvina Ceviche with fresh lime, onion, cilantro, plump Cusco corn and roasted camotes "that tastes like the first day of summer." 

Entrées range from the finest 'frutas del mar' to such favoritos 'de la tierra' as lamb, pork, beef and veal, prepared with exotic salsas, herbs, fruits and vegetables, each exquisitely presented and expertly prepared including the rich and satisfying Seafood Paella with shrimp, mussels, calamari and a jumbo sea scallop, Arroz con Pato Grilled Duck Breast served over cilantro and green pea beer risotto, with a roasted red pepper salsa, and New York Strip topped with truffle butter and served with truffle parmesan frites, port demi place, garlicky chimichurri and marinated tomato salad. Selva's modern, colourful interior with beautiful mural along one wall and sexy ambiance sets the tone for the restaurants's innovative, intricately prepared dishes, whimsically plated and presented as works of art. Quite possibly the best food in Sarasota, Selva is a culinary destination worth exploring over and over again.

Custom cocktails, a late night menu, and cushy couches makes Selva Lounge a lively destination for foodies and fashionistas alike, especially at Happy Hour 5-7pm every night!

Bustling and full to the rafters the night we arrived, we stopped for a cocktail before going into dinner

Selva Grill's dinner and cocktail menus

The artfully LED lit wall of swirling color adds a visual energy to the interior of Selva Grill

A traditional Peruvian Pisco Sour made with Pisco (a Peruvian Brandy), fresh lime juice, 

simple syrup and egg whites

Selva Wild Ceviche of fresh seasonal white Corvina with fresh lime, onion, cilantro, plump Cusco corn and roasted camotes (a Peruvian sweet potato)

' Aji de Gallina Spring Roll' - a classic Peruvian spring roll filled with creamy spicy pulled chicken, pecans and a decadent avocado aioli for dipping

'Chino Beef Ceviche' - slices of seared rare sirloin with panca sauce, lime juice, orange juice, avocados and red onions

A glass of Vicolo Pinot Grigio delle Venezia

Selva’s Seafood Paella with shrimp, mussels, calamari and a jumbo sea scallop served in a saffron risotto with Chorizo and topped with citrus onion slaw and towering plantain chip

New York Strip Steak topped with truffle butter and served with truffle parmesan frites, 

port demi place, garlicky chimichurri and marinated tomato salad

'Arroz con Pato' - Grilled Duck breast, cilantro and green pea beer risotto, 

with a roasted red pepper salsa

Chef Ysaac Sanchez 

www.selvagrill.com

Tuna Tiradito Nikkei

Serves 2

Recipe courtesy of Selva Grill

Ceviche:

10 oz of sushi grade tuna, cut into 1/4-inch thick bite size steaks

10 oz of watermelon, cut into 1/4-inch thick bite size steaks

1 tbsp black and white sesame seeds, for garnish

Cilantro and chopped chives, for garnish

Asian Vinaigrette:

1/4 cup shallots, peeled and chopped

1/4 cup soy sauce

1/4 cup rice vinegar

1 oz ginger, peeled and chopped

1/8 cup of sesame oil

1/4 bunch of cilantro

1/4 bunch of mint

1 oz of peanut putter

1/3 cup vegetable oil

Marinade:

1 lime, juiced 

1 lemon, juiced

1 tsp Aji Amarillo paste 

1 tsp Rocoto Pepper paste

1 tbsp fresh cilantro, chopped plus more for garnish

To make the Asian vinaigrette, purée all of the ingredients together in a blender, except the oil. Finally, add the oil slowly to emulsify then set aside. Whisk all of the marinade ingredients together in a bowl and set aside. To serve, stack alternating slices of tuna and watermelon on a square plate, and sprinkle with sesame seeds, chopped chives and a sprig of cilantro. Garnish the plate with a drizzle of Asian Vinaigrette and marinade; fill a small cup, shot glass or sake cup with the remaining marinade, and serve with the Tiradito.