Pigging out on Peruvian: Senor Ceviche

Senor Ceviche Peruvian food

I’ve wanted to go to Señor Ceviche restaurant for a while, mainly as I’m obsessed with South America, so I was beyond excited to hit this place up.

First off, let’s get my decorating geek on. I LOVED the restaurant itself because of…the tiles. Yep you heard me, totally made the Hispanic Peruvian feel and gave the place some character.

Senor Ceviche: wonderful workshops

Once I’d got over my tile excitement (said no one ever) I had the pleasure of trying out some of their workshops. First off wine tasting. Hell, yes. I’ve been to a few vineyards before and spent most of my time tipsy and nodding at the ramblings of some bloke who takes wine far too seriously. This time a delightful woman from the restaurant’s wine supplier had us eating grape stalks, lemons and sipping on vodka and sugar syrup to understand the different elements of wine – tanin, acidity, sugar/body and alcohol.

Pretty simple, and helped me a lot as usually when someone asks “What can you taste?” and everyone’s chipping in “peaches!” and “crisp apples”, my inside voice is saying “Wiiiiiine, I can taste WINE. Mmmmm”. I thought their French white Vermentino wine (£21) was delish, and I also learnt that food affects wine but not the other way round. I also won a trucker hat for my knowledge! …Or my enthusiasm for wine, but who cares, I got a new hat.

Sophie at Senor Ceviche

Mixing it up

Next up we did cocktail making, and did one of their classics, a Pisco sour (£8.50). I didn’t even know what Pisco was (it means bird in Spanish) – it’s made from grapes and is one of the few spirits that is distilled pure and not diluted with water like gin and vodka. My Pisco sour wasn’t bad either. They do a Pisco Power Hour Mon – Thurs, 5-6.30pm, where Pisco cocktails are a fiver.

If you fancy trying out a Pisco Sour at home shake these up in a cocktail mixer:

  • 50ml pisco
  • 50ml egg white
  • 50ml fresh lime juice
  • 25ml sugar syrup

The main event: Ceviche

Now my favourite part FOOD. I tried ceviche last year in Ecuador on a street market. It looks gross – it’s raw fish pickled in lime or lemon juice, chilli peppers and seasoning. But making it was lots of fun, especially having a sharp knife (not a psycho, I promise) and make something new and yum. It was easy to make too. If you want to dip your toe in the water and try making it, give this simple ceviche recipe a go.

Even though I thought my ceviche was good, turns out it was no way as good as the one the chef did. I ate A LOT of food off the menu – y’know, when you eat so much that you’re full before the main course. Whoops. My fave was the Clasićo: sea bream with choclo corn, red onion and Aji limo tiger’s milk. It was so fresh, and went perfectly with a cold beer.

Senor Ceviche London

Meat and more

The Chifa Chiccarrones were to die for, these were slow cooked crisp pork belly in sweet soy sauce. They came in cubes and I’m always suspicious of meat in perfect shapes (damn you Jamie Oliver and your Turkey Twizzler battle) but they were melt-in-the-mouth heaven on a plate and in my belly.

Now, the Peruvian barbecue selection was a tricky one as I tried a few (don’t judge) but Pachamanca Pork ribs were my fave. The barbecue and peanut sauce with this I could have drank from a glass. This was closely followed by Super Pollo, chicken with an Ali rocotto and piquillo pepper salsa. Being an enormous gravy fan, I hate dry meat and Señor Ceviche smashed it on the sauces – along with everything else.

Top marks Señor Ceviche. Next stop Peru!

Cocktail Making at Senor Ceviche

Try it out

If you fancy popping along, check our Senor Ceviche and book a table via their website.

Giving it a try? Let us know what you think – @tweetjanes.