Cevicheria Restaurante Rio Balsas Menu

Pollo o Chuleta o Carne a escojer

A traditional Ecuadorian dish featuring liver cooked with onions, often accompanied by a blend of spices and herbs.

Shrimp cocktail. Whole shrimp with lemon, onion, tomato, cilantro. Jalapeno and carrots in vinegar. Topped with ketchup valentina hot sauce and avocado.

Shrimp tostada, typically includes a crispy tortilla topped with fresh shrimp, avocado slices, and pico de gallo.

Beef tripe stew typically includes potatoes and a flavorful peanut sauce, served alongside rice.

Carne de Cerdo, Res, Pollo y Camaron

Caldo, Arroz, Ensalada.

Grilled steak wrapped in a flour tortilla with rice, beans, onions, cilantro, and a blend of cheeses.

Whole sweet fried plantain typically includes melted fresh white cheese.

Shrimp and octopus cocktail. Whole shrimp and octopus with lemon, onion, tomato, cilantro. Jalapeno and carrots in vinegar. Topped with ketchup valentina hot sauce and avocado.

Beef tripe stew typically includes potatoes and a flavorful peanut sauce, served alongside rice.

Classic South American dish with crispy French fries and juicy sausages, drizzled with special house sauce.

Ball of mashed plantain mixed with cheese and fried pork skin, typically includes a blend of seasonings.

Con patacones o Papas fritas

A traditional Ecuadorian crab soup, typically includes a rich broth, vegetables, and herbs.

Whole sweet fried plantain typically includes melted fresh white cheese.

Pollo o Chuleta o Carne a escojer

Con patacones o Papas fritas

Carne de Cerdo, Res, Pollo y Camaron

Roasted chicken, typically served with a blend of Latin American spices and sauces, drawing from traditional Ecuadorian flavors.

Trucha frita, or fried trout, typically includes a golden, crispy exterior with a tender inside, often accompanied by a simple garnish to enhance its natural flavors.

Shrimp are coated in breadcrumbs and fried until golden, typically accompanied by a house sauce.

Grilled steak typically served with a mix of sautéed onions, jalapeños, and tomatoes.

Noodle soup with a medley of seafood, typically includes shrimp, mussels, and calamari, served in a savory broth with noodles.

Crispy Doritos topped with succulent shrimp, fresh avocado slices, and a drizzle of tangy red sauce.

Golden fries topped with a savory mix of seafood, typically includes a variety of shellfish and fish, lightly seasoned to enhance the flavors.

Caldo de 7 mares is a traditional Latin American seafood soup featuring a rich broth with a mix of seven different types of seafood, often including shrimp, fish, and squid.

Mexican shrimp soup with vegetables and a flavorful broth.

Grilled trout, typically accompanied by a selection of Latin American herbs and spices.

Trucha empapelada, a dish where trout is wrapped and cooked with herbs and spices, offering a moist and flavorful experience.

Shrimp simmered in a robust, spicy sauce, often accompanied by onions and a blend of chili peppers.

Shrimp sautéed with a sauce of tomatoes, onions, jalapeños, olives, and herbs, embodying the flavors of Veracruz.

Tilapia asada typically includes a grilled tilapia fillet, often accompanied by a selection of herbs and spices to enhance its natural flavors.

Whole tilapia, deep-fried until golden, typically seasoned with Latin American spices.

Caldo de bagre typically features catfish simmered with a blend of vegetables and spices, often accompanied by yucca and green plantains.

Mexican shrimp soup with vegetables and a flavorful broth.

Caldo de mojarra typically includes whole tilapia in a flavorful broth, often accompanied by herbs and vegetables to enhance the taste.

Grilled steak on a crispy corn tortilla, typically includes refried beans, lettuce, avocado, and cotija cheese.

Crispy corn tortilla topped with marinated pork typically includes pineapple, onion, cilantro, and a sprinkle of cotija cheese.

Camaron, Pescado y Pulpo

Grilled octopus on a crispy tortilla, typically includes fresh vegetables and a light dressing.

Shredded chicken atop a crispy corn tortilla, typically includes lettuce, tomato, cheese, and a dollop of cream.

Crispy corn tortilla layered with refried beans and topped with melted cheese.

Fish and shrimp ceviche quesadilla typically includes marinated seafood in lime juice and spices between crispy tortillas with melted cheese.

Fish ceviche on a crispy tortilla, typically includes lime-marinated fish, onions, cilantro, and tomatoes.

Shrimp tostada, typically includes a crispy tortilla topped with fresh shrimp, avocado slices, and pico de gallo.

Tacos de pollo typically consist of marinated chicken, garnished with cilantro and onions, served in corn tortillas.

Grilled steak, typically served on corn tortillas, garnished with onions, cilantro, and a variety of salsas.

Tacos campechanos typically include a mix of steak and chorizo, garnished with cilantro, onions, and a hint of lime, all served on soft corn tortillas.

Grilled steak wrapped in a flour tortilla with rice, beans, onions, cilantro, and a blend of cheeses.

Marinated pork and pineapple, typically accompanied by onions, wrapped in a flour tortilla with Mexican rice, beans, Monterrey Jack cheese, lettuce, sour cream, and homemade salsa roja.

Shrimp and octopus cocktail. Whole shrimp and octopus with lemon, onion, tomato, cilantro. Jalapeno and carrots in vinegar. Topped with ketchup valentina hot sauce and avocado.

Shrimp and fish cocktail. Whole shrimp and fish with lemon, onion, tomato, cilantro. Jalapeno and carrots in vinegar. Topped with ketchup valentina hot sauce and avocado.

Pescado, camaron y pulpo.

Shrimp cocktail. Whole shrimp with lemon, onion, tomato, cilantro. Jalapeno and carrots in vinegar. Topped with ketchup valentina hot sauce and avocado.

Latin-American seafood tray featuring fish and shrimp. Size options for 6 or 15 people.

Pulpo y Camaron Tray: A mix of tender octopus and shrimp. Available in sizes serving 6 or 15 people.

Pescado y pulpo tray: Selections for 6 or 15 people. Includes savory mixed seafood featuring fish and octopus.

Abulon, pescado,camaron y pulpo.

Latin-American shrimp tray. Options for 6 or 15 people.

Shrimp, Latin-American inspired, served in sizes for 6 or 15 people.

Shrimp prepared in Veracruz style with tomatoes, olives, and capers. Available in 1/2 tray serving 6 or full tray for 15.

Fish cooked in lemon with onion, tomato, and cilantro. Jalapeno and carrots in vinegar. Topped with ketchup Valentina hot sauce and avocado.

Whole shrimp with lemon, onion, tomato, cilantro. Jalapeno and carrots in vinegar. Topped with ketchup Valentina hot sauce and avocado.

A selection of carbonated beverages, which typically includes a variety of flavors such as cola, lemon-lime, and options.

Agua Fresca is a refreshing blend of fruits and water, often featuring flavors like tamarind, hibiscus, or citrus, creating a light and hydrating drink.