On attending the opening of Ceviche’s new restaurant in Old Street I’d readied myself, even braved myself, for trying the South American seafood dish. The result was a discovery of Peruvian meat and fish dishes, with surprising favourites, whilst securing my new cocktail for the summer: the Pisco Sour. 

The restaurant has a grand feel to it, oddly coupled with bright artworks for sale on the walls, that add the colour and zinginess I’d expected. The mood was relaxed and our dishes were served as they were ready: nibbles brought out randomly in between ceviche plates and dishes from the grill. All dishes on the menu are perfect for sharing: 3-4 are recommended per person.

Ceviche Bar

Ceviche is fresh, raw fish, cured in citrus juices with garnishes of chilli, onions and herbs. Presentation was beautiful: we couldn’t stop ourselves from staring with envy as other guests’ dishes went past. We tried the Don Ceviche: seabass with sweet potato, red onions and chilli.

The dish was aesthetically beautiful, and a vibrant mix of textures, citrus and bite. The sweet potato complemented the citrus flavour well, whilst there were plenty of seabass chunks tucked within to discover and devour.

The Tiradito Chifa, tuna with pickled daikon, chifa tiger’s milk, limo chilli, spring onion and crispy wonton, was a more unusual hit of orange citrus flavours.

 

Tiradito Chifa

 

For those with less adventurous seafood tastes, or who like their food cooked, there are plenty of other dishes to choose from.

Pa’ Picar – nibbles

Our Pastelitos, corn fritters with a spicy avocado dip, were tasty, although the spicy dip lacked the essential spice, and the Tequenos de Aji de Gallina, wonton fritters filled with chicken and parmesan, were our favourite and much needed carb additions to our fish dishes.

La Parrilla – anticucho grill

The Pulpo Parrillero, grilled octopus, was a dish that’s best forgotten for me – perhaps I’m not as adventurous as I thought when it comes to tentacles.

However the Panza con Sauco was surprisingly our standout dish of the evening: sugar-pit cured pork belly, elderberry, pomegranate and choclo corn cream. It not only looked succulent, but we pulled off as much meat of the bone as we could, without resorting to cavewoman behaviour.

 

Panzo con Sauco

 

The Pisco Sour

A trip to Ceviche isn’t complete without trying the infamous Pisco Sour, Pisco, a type of Brandy, lime or lemon, syrup and egg white. Throw your dairy intolerance and dry alcohol months out of the window, this is perfect and the clue is in the name.

 

Pisco Sour

 

Ceviche Old Street

2 Baldwin Street, Old Street, EC1V 9NU

www.cevicheuk.com

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