Behold C'Viche, the second Lowest Greenville venture from chef-owner Randall Warder. As you might guess from the name, this more laid-back, fast-casual followup to next-door sibling Clark Food & Wine Co. specializes in raw seafood preparations, but there's also plenty of less exotic options on the menu.
Ceviches are chopped and just barely "cooked" with citrus juice, while crudos are sliced sashimi-style. Pick your protein (fish, scallops, tuna, or shrimp) and then one of the flavor options, including the Mexican-style Baja with avocado, tomato, onion, jalapeno, and cilantro, or Island-style with pineapple, citrus, ginger, coconut water, serrano, and basil. There's also a very tasty shrimp aguachile with a spicy jalapeno-cilantro paste and pomegranate seeds.
Other menu items include tacos served on locally made corn tortillas and overstuffed quesadillas with fillings like brisket and chicken tinga. Paper bags of freshly fried tortilla chips can be had with a side of salsa, queso, or guac, or forego those in favor of the unique avocado fries, tortilla chip-crusted slices of creamy avocado served with a side of spicy red chile ranch.
Reggae music on the sound system emphasizes the menu's beach vacation vibe, as does the cocktail menu: Caipirinhas, pisco sours, margaritas, and mojitos are all made with fresh juices and start at just $7, and mezcal also makes an appearance behind the bar.
C'Viche doesn't "officially" open until Tuesday, but judging by that eye-poppingly bright "Now Open" banner, it's safe to say they'll sell you some ceviche and a cocktail right now. (Valet haters take note: Clark and C'Viche have their very own parking lot located behind the restaurants.)
