 |
|
PERUVIAN KITCHEN |
|
|
|
PISCO BAR |
|
|
WINNER: MOST IMPROVED SUSTAINABILITY AWARD
Our motto at Ceviche is ‘aquí se cocina con cariño’ - ‘here we cook with love and care’. So we’re thrilled to be winners of the Sustainable Restaurants Association's 'Most Improved Sustainability' award 2014-15.
We strive to work sustainably in every aspect of our business. Whenever possible we use sustainable produce, we source locally and we continue to support Amantani charity to help them provide boarding houses and schooling for disadvantaged children in the Peruvian Andes.
|
|
|
 |
WIN THEATRE TICKETS WITH OUR NEW PRE-THEATRE MENU
|
Thanks to our friends at The Commitments, TheatrePeople.com and LOVEtheatre, if you dine from our Pre-Theatre Menu at Ceviche Soho (12-6.30pm) you'll be in with the chance of winning tickets to top West End shows through our monthly prize draw. Book now. Ts and Cs apply |
|
|
OUR DISHES
|
At Ceviche, we serve small plates to enable you to try a variety of food. We recommend 3 or 4 dishes per person. Start with a Don Ceviche from our Ceviche Bar and then a Anticucho, or a Recuerdos from our hot kitchen.
|
Ceviche is Peru’s national dish and was first prepared in the land now known as Peru over 2000 years ago. There are over 800 varieties of ceviche in Peru as well as many more in other parts of Latin America. At Ceviche we have created our own versions using Peruvian ingredients inspired by classics as well as our own innovations.
Our Don Ceviche, is the daddy of all our ceviches. Fresh seabass cold cooked in our key lime and aji chilli based marinade, traditionally known as Leche de Tigre or tiger’s milk. Long before we opened Ceviche, this dish became a firm favourite of ours when we served it to friends, neighbours and family. Sakura Maru was the first ship to carry Japanese migrants to Peru in 1899 and here we pay tribute to our Peruvian Japanese culture called Nikkei. This tiradito differs from ceviche in that the fish is very thinly sliced and the marinade is onion free.
Anticuchos are the ultimate in Criollo Street Food. These tasty and spicy grilled skewers are barbequed and served sizzling. Corazon is a classic anticucho in Lima. The meaty, smoky, barbeque flavours of the skewers mingle with rich and spicy aromas, making this anticucho much loved and much eaten in Peru. The Corazon remains a key dish from our Afro-Peruvian culture. Our Pulpo anticucho is our own creation that has become a firm favourite. It is made with octopus and chorizo skewers in an anticucho style.
At Ceviche, our classic Lomo Saltado is inspired by a bit of Chifa, or Chinese Peruvian food, and a lot of Criollo. It is made with top beef fillet and is one of the most traditional of dishes of 19th century Peru, now probably only second to ceviche as our national dish. Another classic, Arroz con Pato, is a rich and tasty dish based on a traditional dish from the Lambayeque region in Northern Peru. Our duck confit develops unique flavours when braised with dark beer and coriander. The earthy flavours of the beer and coriander combine with the rich taste of the duck creating something special.
If you have any suggestions as to what dishes or drinks you would like to see on our menu please email [email protected].
|
|
OUR DRINKS
|
We mix London's creativity and Lima's flavour and flair. Pisco is the national drink of Peru and our Pisco Bar is the first in Europe dedicated solely to this light and luxurious spirit. When combined with infusions and other ingredients it makes the most delicious cocktails. We also serve premium Peruvian beer, fresh juices and non-alcoholic cocktails.
|
The Pisco Sour is Peru’s national cocktail and a big favourite at Ceviche. Created in Lima in the early 1900s, it is the perfect aperitif and is a great pairing with our ceviches and hot dishes.
The Pisco Punch started life in the USA. Pisco was taken there from Peru before the goldrush of 1849 and the Pisco Punch became America’s favourite way of enjoying it. The drink was so popular it was bottled and sold like Coca-Cola. It died with prohibition, but here at Ceviche, we’ve brought it back to life.
We also serve Cusqueña Beer. It's one of the best beers in the world. Try one of our Pisco infusions. We are the first in the UK to create infusions made from a variety of Peruvian and British fruits and roots.
If you want to drink something non-alcoholic then try Chicha Morada. This refreshing drink is made from purple corn which we have brought all the way from Peru and originally predates the Incas.
If you would like to buy pisco, are a Pisco or cocktail ingredients supplier, or if you have any suggestions or ideas please contact [email protected].
|
|
CEVICHE BAR
|
Our Ceviche Bar is the first of it's kind in the UK. If you choose to sit at our bar, our healthy ceviches, tiraditos, salads and causas will be made right in front of you. Our Cevichero chefs are happy to answer any questions you may have. You can also order all our hot food at the Ceviche Bar.
Should you wish to try making ceviche at home, check out our video here. |
|
|
PISCO BAR
|
Our drinks are a mix of London's creativity and Lima's flavour. Pisco is the national drink of Peru and our Pisco Bar is the first in Europe dedicated solely to this light and luxurious spirit. Check out our video to learn how to make the best Pisco Sour here. |
We only use artisan piscos of the highest quality and from producers in Peru we know personally. Qollqe produces the Mosto Verde and Italia varieties. For us, these varieties hold the richest and aromatic flavours in terms of pure pisco drinking. Qollqe only produces only a few thousand bottles of this premium Pisco a year, some of which thankfully you can try at Ceviche. 1615 has been recognised in Peru among the best piscos. It is perfect balance in the Quebranta grape variety; its dry nature and hints of berries and grapes makes it perfect for mixing our Pisco cocktails.
We are also the first in the UK to serve a series of over 20 Pisco infusions called Macerados. We have produced infusions of aji limo chilli, aji panca chilli, purple chicha morada and golden berry alongside ingredients like apricots, eucalyptus, cinnamon, ginger, strawberries, raspberries and peaches. Our bar contains a lab where we infuse Pisco with a growing number of Peruvian ingredients, some of which like the Camu Camu, are in the UK for the first time. Every week we trial new infusions that we either mix with cocktails or are drunk straight as an aperitif. |
|
|
|
|
THE SUNDAY TIMES COOKBOOK OF THE YEAR
Winner: Best Jacket/Cover Design, British Book Design and Production Awards
Shortlisted: Best Book Design, Global Association for Creative Advertising and Design Awards
Shortlisted: Best First Book, UK Guild of Food Writers Awards
Translated into 9 languages
Buy online now, at our restaurant or at all good bookshops
 |
"A gastronomic dream" Wall Street Journal
|
|
“This place is brilliant. The cooking is super-confident, rare and interesting. I never really want to go anywhere else again." Giles Coren
|
|
“5 STARS. Top 50 Restaurants in London” Time Out
|
CEVICHE MASTERCLASSES
Join a masterclass at Ceviche and you'll learn the secrets of our food and cocktails, along with the stories behind our amazing Peruvian cuisine. Groups of up to 12: great for team building and individuals alike. Makes a perfect gift!
Masterclasses take place on the last Sunday of each month. For more info and to book email us at [email protected]
|
