Today we’d like to introduce you to Yexxy Sulbarán.
Hi Yexxy, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Cevinash was born during the 2020 pandemic, at a time of great uncertainty when I didn’t know exactly which path to take or what to do next. It was precisely in the midst of that situation that the idea arose to start a business based on something I was passionate about: gastronomy—and, specifically, the flavors of the sea.
I remember sharing the idea that day with my daughter, my husband, and a friend. They all loved it from the very start and encouraged me to make it a reality. It was one of those conversations that seem simple but end up marking the beginning of something truly significant.
I even remember perfectly when my daughter Amanda said to me, “I already have the name for your business: it’s going to be called Cevinash.” The name came from a very special combination: “Cevi” for *ceviche* and “Nash” for Nashville—the city that would become the home and the setting for our project’s growth.
That is how Cevinash began: as an idea born during a difficult time but fueled by my family’s support, a passion for our cuisine, and the desire to create something of my own. What started as a pandemic-era venture gradually evolved into a project with its own identity, purpose, and much bigger dreams.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
One of the biggest challenges has been starting and growing from virtually nothing—especially since Cevinash was born during the pandemic, a time of great uncertainty when we didn’t know how the situation would unfold.
It has also been a challenge to learn about every aspect of running a business: not just preparing our products, but also managing costs, sourcing quality ingredients, maintaining hygiene and food safety standards, serving customers, handling social media, promoting the brand, and navigating the various requirements and processes needed to grow a food business.
Another major challenge has been growing without losing our essence. We want Cevinash to retain that authentic, special, homemade flavor our customers have known from the very beginning, even as we seek new opportunities to expand.
As an entrepreneur, I have also had to face moments of doubt and fear. There have been times when I wondered if we could really pull it off. However, every difficulty has taught me something and helped me grow, both personally and professionally.
Today, I view those obstacles differently. Each one has been part of Cevinash’s learning process and growth. My greatest motivation is knowing that something which began as a small idea in the midst of a pandemic has managed to endure, grow, and earn a place in our customers’ hearts.
We still have many challenges ahead, but we also have big dreams. One of them is taking Cevinash to the next level without ever forgetting where we came from.
Alright, so let’s switch gears a bit and talk business. What should we know?
Cevinash is a culinary venture specializing in ceviche and seafood dishes, inspired by the flavors, traditions, and gastronomic richness of Venezuela. Our goal has always been to offer an experience that goes beyond simply enjoying a good meal—one that evokes memories of flavors, moments, and a piece of our culture.
We specialize primarily in ceviche, seafood cocktails, and our signature dish, “Vuelve a la Vida” (“Come Back to Life”). This dish has become a customer favorite and perfectly embodies the essence of our brand.
What sets us apart is the care we put into every dish. For us, ingredient quality, seafood freshness, presentation, and—above all—flavor are paramount. We prepare every order with dedication, aiming to ensure our customers receive something they truly enjoy and will want to experience again.
I am especially proud of “Vuelve a la Vida” because it represents so much of what Cevinash stands for: flavor, identity, tradition, and creativity. It is a product born from our passion for gastronomy, allowing us to create something unique and recognizable.
I want readers to know that Cevinash began as a small venture during the pandemic, but there is much more to each dish than just business. Behind it lies a story of hard work, family, perseverance, and a desire to share our culture through food.
Our dream is to keep growing, bring Cevinash to more people, and eventually transform this home-based project into a physical space where we can offer not only our products but also an authentic Venezuelan dining experience.
What matters most to you? Why?
What Matters Most to Cevinash
What matters most to us is that everyone who tries Cevinash can feel the love and dedication we pour into every dish. We aim to offer quality products made with fresh ingredients and authentic flavors that reflect our roots.
Our customers’ trust is also incredibly important to us. For us, every returning customer—and everyone who recommends us or shares their experience—is a sign that we are on the right track.
Above all, however, we want to stay true to our essence. Cevinash began as a small family venture during a very challenging time; while we dream of growing and reaching new heights, we never want to lose the passion, humility, and dedication with which we started.
We want Cevinash to be recognized not only for its ceviche and seafood but also for the story behind every dish: a story of family, perseverance, flavor, and dreams.
Pricing:
- 23$
Contact Info:
- Instagram: Cevinash
