Not all ceviche is created equal. You need the freshest raw fish, just enough Peruvian lime, a chilli kick and a pinch of ground sea salt. That’s just what’s in it. How you make it, the methods and timings, are ingredients in their own right.

We take proper Peruvian food seriously at Ceviche. Sizzling barbecued anticuchos, super salads and juicy saltados. We care about every little ingredient. And we serve it all up in Soho with a spoonful of chicha, Lima’s cheeky, playful side. With a pisco sour (or three).

"This place is brilliant. The cooking is super-confident, rare and interesting, the look of the room is great and the bar must be fantastic in the evening, the music is lovely, the staff are incredibly sweet. And it's cheap. I never really want to go anywhere else again." Giles Coren, The Times

By popular demand we will now be holding regular Ceviche Masterclasses on the last Sunday of each month at 3pm. Check out the video of the last one here. To reserve your place please email: [email protected].

Bookings for Christmas are now open. 

From December 1st, for £38.50 per person, our 4 course Christmas Menu is available for parties from 6 or more.

We have created new dishes like Chicharron con Ensalada Roja (Pork confit with beetroot salad and criolla salsa), Pato con Puré y Albaricoques (duck confit served with mash, apricots,  and rocoto chilli) and Causa Salmón (smoked salmon and sour cream with chives on a cool Peruvian potato cake).  Alongside this is a warm Peruvian pudding called Champús Limeño with Quince and Pineapple.

All these dishes will be available to order as specials throughout December from 12 midday to 12 midnight. 

This is Ceviche’s first Christmas and we want it to be a memorable one so we have invited top London mixologist Ryan Chetiyawardana to work with our Head Chef Gregor Funcke to create Pisco cocktails and Peruvian dishes that compliment and enhance each other. This pairing experiment brings former Le Cordon Bleu teacher Gregor on a sparring with Bar maestro Ryan at Ceviche. Ryan is currently between the lab and the kitchen working with Gregor developing new Pisco cocktail pairings new dishes, details of which will be announced shortly.

Tiger's Milk Records releases music from emerging artists and hard to find tracks from Peru. This beautiful limited edition (500 copies) 7" vinyl is our first release. It features a very rare example of the psychedelic cumbia of Juaneco y su Combo and a funky horn laden version of ‘Meshkalina’ by Paco Zambrano y su Combo.

Tiger’s Milk is the popular name for the marinade used in ceviches and the music released offers hard to find collectable re-issues as well as music which pays tribute to Peruvian food. Many of the music we play at Ceviche has only ever been released on vinyl, is from the 60s and 70s and you can only get them on vinyl 7-inches that cost around £100 each. From urban latin funk from Lima, to Amazonian psychedelic chicha, many of these songs have laid undiscovered for over 30 years and customers have been asking us how they can get hold of these. So we are making these available in their original 7-inch format and in a beautiful package that pays respect to their heritage. We are passionate about bringing Peruvian food and culture to the UK so we hope you love this 7". 

Email us here to buy your copy: [email protected]