Although it has been a hotly contested
subject in Latin America, most food
historians agree that the dish
originated in Peru some 5000 years
ago.

The early “Chimus” civilization seems
to have been the first to marinate
fresh seafood in the juice of a citrus
fruit called “tumbo” and consume it a
few minutes after its preparation.

There are several variations of modern
Seviche (also spelled Ceviche or Cebiche)
depending on which Latin American country
you visit. But they are all commonly prepared
with lime which acts as a preserving agent
and other key ingredients such as chili and
cilantro.

Here at Talara we feature seven different
preparations each with its own unique
ingredients. Ultimately, the most important
facet of Seviche preparation is the freshness
of the seafood.

We take great pride in working with the
highest quality purveyors from both coasts to
ensure that our seafood is the freshest in
town.
Are you curious about Camarones?

Talara cuisine is an eclectic blend of
traditional Latin American recipes and
modern ingredients infused with international
influences.

The kitchen’s main attraction is the seviche
bar which features 15 fresh sushi-quality
seafood selections that may be ordered in 7
different preparations.

We are very happy to share our expertise for
the most superlative pairings.

In addition to the seviche, the menu is a work
of art filled with a canvas of light, fresh and
pretty tapas, nuevo latino sushi, and mid
plates that deliver the best in Latin flavor.
Are you feisty enough for Fire
and Ice Seviche?
Our Seviche Bar features a daily changing
assortment of fresh Sushi quality seafood that
may be ordered in seven different preparations.

  • Single: 2 oz tapas size serving
  • Double: Any two preparations with your
    choice of seafood
  • Triple: Any three preparations with your
    choice of seafood
TRADITIONAL SEVICHE
Marinated with fresh lime, jalapeno pepper,
scallions, red onion and cilantro, served with
fresh corn tortilla chips.

AVOCADO AND CORN SEVICHE
Marinated with fresh lime, jalapeno, cilantro,
scallions, red onion, avocado, corn and red
pepper, fresh malanga chips.

CURRIED TROPICAL FRUIT SEVICHE
Marinated with fresh lime, cilantro, jalapeno
pepper, scallions, red onion, green curry and
fresh seasonal tropical fruits, served with fresh
plantain chips.

FIRE AND ICE
Our traditional seviche recipe prepared in a
spicier version with habanero peppers and
topped with a cool homemade prickly pear
granita.

ASIAN TARTARE
Seasoned with soy sauce, scallions, sesame
oil and capers. Served on sushi rice and nori
rolls with white truffle oil, wasabi mayonnaise,
Tobiko caviar and fried lotus root.

TIRADITO
Peruvian-style Sashimi with lemon juice, cilantro
oil, red chili and chipotle paste and sea salt.
Served with jicama and calabaza slaw.

GINGER TATAKI
Quickly seared “a la plancha” to a cool rare and
dressed with toasted garlic ponzu, pickled
ginger, shaved fennel and a drizzle of wasabi
mayo.

CUBAN SUSHI ROLL
Salmon, calabaza, jicama and avocado rolled
inside out, topped with spicy tuna, Sriracha
mayo, ponzu sauce, and malanga straws

MOJO CRIOLLO NIGIRI
Sashimi salmon and tuna over sushi rice with a
citrus vinaigrette and sweet and spicy soy sauce

JIMMY ROLL
Sliced tempura fried sushi roll, topped with
jumbo lump crab, harissa mayo, avocado,
ginger, and cucumber
CHOICE OF SEAFOOD:

Raw
#1 Ahi Tuna
Scottish Salmon
Hirmasa (Yellowtail)
Bahamian Conch
Seasonal Oyster
Fish of the Day
Cooked
Shrimp
Octopus
Diver Scallops
Smoked Bay Scallops
Mussels
Grilled Calamari
Jumbo Lump Crabmeat
($1 add-on)

Something different
Mix and match any two of
the above or try the
Tartare, tiradito or Tataki
recipe with Filet Mignon
$5 per person
Grilled papas a la Huancaina
Roasted corn and goat cheese polenta
Grilled haricot verts and asparagus
Black beans & saffron rice
Papas fritas with Chorizo gravy
TRES QUESOS
A selection of three artisan cheeses with
assorted olives and toasted flatbread.

CHIPS AND SALSA
Plantain, malanga and tortilla chips Black bean
hummus, curried tropical fruits and Talara house
salsa.

ROASTED CORN AND GOAT CHEESE
CROQUETAS
Fresh herb coulis and guajillo peanut sauce.

WILD MUSHROOM FLATBREAD
Shitake, Oyster and Portobello mushrooms,
roasted tomato, goat cheese, mixed olives and
cilantro pesto.

MUSSELS CATAPLANA  
Traditional Portuguese preparation with Chorizo,
tomato, Alvarinho white wine and garlic, grilled
ciabatta.

PORK EMPANADA   
Fried bread dough stuffed with pulled pork and
Queso Blanco, served with a Talara salsa and
harissa mayo

MINI TOSTADAS
Corn tortilla, Queso Blanco, Talara salsa. Your
choice of: Blackened chicken breast, pulled pork
or vegetarian black beans.

BISTEC
Quesadilla-style with your choice of seared filet
mignon or grilled shrimp with caramelized
onions, sautéed mushrooms and Jarlsberg
cheese on Lavosh crisps.

AVOCADO AND CRABMEAT TIAN   
Crouton, harissa mayo, cucumber, tomato, red
onion, chile oil
PAELLA DE MARISCOS   
Traditional Spanish saffron rice dish with bell
peppers, Chorizo, diver scallop, shrimp,
calamari and mussels

COCONUT SHRIMP TEMPURA
Grilled pineapple, quince and blood orange
coulis, Napa, jicama and calabaza slaw.

CHIMICHURRI FILET MIGNON  
Wild mushroom saffron risotto, grilled
asparagus and Tempranillo demi glace.

CHILI RUBBED SALMON   
Grilled papas a la Huancaina, grilled haricot
verts and pico de gallo.

CHORIZO WRAPPED DIVER SCALLOPS
Roasted corn and goat cheese polenta, wilted
spinach and tamarind barbeque sauce.

CRABMEAT CHILI RELLENO   
Jumbo lump crabmeat stuffed Poblano pepper
tempura fried then baked with Queso Blanco,
sundried tomato salsa and black beans and rice.

HARISSA RUBBED LAMB CHOPS  
Harissa marinated and grilled New Zealand
lamb chops, served with mashed boniato, wilted
spinach and a papaya seed aioli

PORK TOURNEDOS    
Wrapped in applewood smoked bacon with
passionfruit BBQ sauce, mashed boniato, and
grilled haricot verts

MOJO CRIOLLO DUCK    
Smoked Duck with mojo criollo glaze, roasted
corn and Goat cheese polenta, and haricot verts
with toasted almonds

PAN SEARED RED SNAPPER   
Seared skin on, served over coconut lime sticky
rice, with grilled squash, zucchini, and red
pepper and a papaya seed aioli

ARROZ CON POLLO   
Blackened chicken breast served over saffron
rice with peas and carrots, grilled asparagus,
saffron aioli and pico de gallo
TALARA    |    615 President Street - Baltimore, MD 21202    |    (410) 528.9883    |    info@talarabaltimore.com    |    Blog
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