New? Nope they opened back in October of 2014 after a series of pop-ups.
Where? Upstairs at the ever popular Kingly Court, W1B 5PW, www.senor-ceviche.com
On the menu: As the name suggests the menu is made up of sharing ceviche dishes including the likes of The Spaniard: sea bream and king prawn ceviche with tomato and aji rocotto, tiger’s milk, red onion, coriander, plantain and chorizo, as well as Peruvian BBQ dishes including Super Pollo (marinated and grilled chicken thigh with aji rocotto and piquillo pepper salsa, sides and Pisco cocktails.
First Impressions: For a Wednesday it’s busy, I arrive at 7pm to hear that the people in front of me should try coming back in 2 hours. It could be its enviable position in Kingly Court or it could just be that people know how good the ceviche is – either way there is no let-up in the stream of people coming in and the atmosphere was fun – bustling without being too much.
The Look: Inspired by the bohemian and artistic streets of Lima’s party district – Señor Ceviche is vibrant, although for all the bright colours, Chicha street art, tiles and mosaics it is quite dark with the lack of natural light. An open kitchen runs one length of the restaurant whilst a blue and white tiled bar serves Pisco cocktails from the other side.
What We Ate: It’s hard to not want to order everything off the menu – they recommend three dishes per person, so get your eating trousers on. Of course you can’t not order ceviche, it’s beautifully fresh, light and fragant; the Señor Ceviche made up of sea bream and octopus ceviche, aji Amarillo tiger’s milk, sweet potato puree, avocado, coriander, red onion and tempura baby squid was a standout; as was the Clasico – sea bream with aji limo tiger’s milk, sweet potato puree, choclo, red onion, coriander and plantain. Pachamanca pork ribs are a must; slow cooked baby back ribs with a sticky Nikkei bbq sauce and perfectly crunchy roasted peanuts.
If you have space then the Chicharonne Sanguchitos are a bigger dish, but well worth it – crispy pork belly buns with spicy Peruvian hot sauce and sweetness from potato puree. If you want something with less spicy then go for the croquettas – with a strong cheddar taste they’re made from quinoa and black beans. Frijoles Negros had a woody, smoky flavour from burnt aubergine, smoked bacon and black beans. It’s finished with aji panca, pineapple and sour cream.
What We Drank: Mancora Surfclub a mix of Machu Pisco, elderflower, cucumber and apple juice and Ayahuasca – Barcardi Gold rum, peach liqueur, spiced pineapple syrup and ginger beer.
Go With: Someone who likes to eat a lot and doesn’t mind sharing their food – you’re going to want to order a lot and definitely want to try all of it. They also just bring everything out at different times so if you like to eat in a set order this isn’t for you.
Final Word: Make sure you book ahead or don’t mind going somewhere else for drinks first whilst you wait.