My search led me to London's vibrant Peruvian cuisine scene, where one name kept appearing, Señor Ceviche. Nestled just off Soho’s buzzing Carnaby Street in Kingly Hall, this restaurant offers BBQ, ceviche and cocktails, in a restaurant that replicates urban Lima. Though I’d tried ceviche before at European eateries, I hadn’t realised its roots were distinctly Peruvian. With the weekend ahead and Señor Ceviche conveniently close to both mine and my girlfriend’s offices, it felt like the perfect opportunity to step out of our comfort zones and explore something new together.

First Impressions

Perched on the second floor of the bustling Kingly Hall, Señor Ceviche is easy to overlook amid the enticing sushi and pizza spots on the ground floor. Yet, it clearly has a loyal following—when we arrived, there was already a small queue forming. As we stepped inside, the snug layout immediately caught our attention. With its limited number of tables and shared seating arrangements, the restaurant felt intimate yet vibrant.

The bar was alive with activity, dominated by an array of pisco sours—a classic Peruvian cocktail crafted with Pisco, a grape brandy made from fresh white wine grapes, shaken up like a whisky sour. Nearby, the open kitchen was a flurry of motion, with chefs plating an array of colourful small dishes destined for eager diners. The décor added to the charm, featuring simple wooden tables and art inspired by Latin American culture—think images of the Virgin Mary and intricate Aztec patterns that subtly celebrated Peru’s heritage.

It quickly became clear how lucky we were to snag a seat; the host repeatedly turned away walk-ins, the restaurant at full capacity. This is definitely a spot where booking in advance is highly recommended.

The Tasting Menu - From Lima With Love

If you are a regular reader of the blog you've probably noticed that a lot of my experiences so far revolve around tasting menus. This is because this habit of sharing dishes is one I have adopted from my time in China and me and my girlfriend want to share and try as many dishes as possible. Senor Ceviche is a perfect for restaurant for like-minded people, promoting the idea of sharing food with your friends and family and their £44 per person From Lima with Love tasting menu offers a total of 11 dishes! Including several of the most popular dishes in the menu, comprising of three small snacks, two ceviche, two Peruvian BBQ dishes, two sides, and a chocolate mousse for each guest as dessert.

Para Picar - For Snacks

Cancha - Peruvian Popped Corn Nut

Cancha is a beloved Peruvian snack made from toasted corn kernels, seasoned simply with salt and a touch of oil. Resembling unpopped popcorn seeds, they are softer, offering a satisfying crunch without the hardness. The closest comparison I can think of would be fresh peanuts with their thin skin still intact. This little plate was perfect for casual snacking—a delightful and addictive start to the meal.

Quinoa Croquettes

We were served four croquettes arranged atop a sweet umami sauce, each garnished with a drop of pineapple salsa and a sprinkle of chives. The croquettes were surprisingly dry, but this encouraged generous dipping into the flavourful sauce, which redeemed them. The texture was delightfully crumbly due to the quinoa, though the advertised cheddar filling was undetectable. While enjoyable, the dryness and slightly uninspired presentation left room for improvement, as my expectations were higher when the dish first arrived.

Chifa Chicharrones

Crispy pork belly paired with smoked sweet potato purée and a drizzle of chancaca soy sauce offered our first true glimpse of the Asian influence in Peruvian cuisine. These tender, slow-cooked pork belly squares, coated in a rich soy glaze, boasted a teriyaki-like profile with a delightful sweetness from the chancaca, a South American unrefined sugar syrup. The vibrant sweet potato purée added a grounding, earthy element that balanced the salty-sweet richness of the meat. This dish was an absolute standout—bold, flavourful, and reminiscent of something you’d find in East Asia. I can see why it’s one of the restaurant’s most popular offerings.

Ceviche & Tiradito

Rainbow Trout Tiradito

This elegant dish featured slices of rainbow trout dressed with ginger, aji limo, mint, yuzu ponzu, and topped with crispy wonton chips and red amaranth. Tiradito, often likened to Japanese sashimi, is a Peruvian dish that emphasises the freshness and quality of raw fish. What sets it apart is its use of chillies for a spicy kick—here, the aji limo (or lemon drop pepper) added a vibrant, fruity heat with a citrusy aroma.

As a sushi enthusiast, this dish was right up my alley, ticking boxes for spice, fresh fish, and bright citrus flavours. However, the saltiness occasionally overpowered the otherwise well-balanced profile. The wonton chips added a delightful crunch, especially when used to scoop up the tiradito for a single bite. For those who might shy away from raw fish, these crispy chips could make the dish feel more approachable and satisfying.

Senor Ceviche

Ceviche, arguably Peru’s most iconic dish, had long been familiar to me—though, I had mistaken it for an Italian creation, due to the name and having only encountered it in European cuisine restaurants. While it appears raw, ceviche is made by marinating seafood in citrus juice and seasonings, which “cooks” it chemically, transforming its texture and colour.

This dish, carrying the restaurant's name, had a lot to live up to—and it didn’t disappoint. A generous mix of octopus, sea bass, avocado, coriander, red onion, and potato purée was bathed in a vibrant Peruvian sauce known as tiger’s milk. This tangy, salty, and slightly spicy citrus-based marinade brought the components together beautifully, delivering bold, punchy flavours.

The Señor Ceviche was more satisfying than the tiradito, offering a heartier, flavour-packed experience. For those hesitant about raw fish, this dish is an excellent gateway option; the citrus marinade neutralises any strong “fishiness,” and the seafood’s texture feels closer to cooked than raw. A must-try for any visitor.

Peruvian BBQ

Super Pollo (Chicken)

Marinated chicken legs grilled to perfection over the in-house barbecue and served with a rocoto salsa. The presentation was stunning, with the white meat beautifully contrasted by the dark charring from the marinade. Served on a sleek black plate, the vibrant purple pickle and green chive garnish added a splash of colour that made the dish visually striking. Beneath the chicken, the rocoto salsa provided a subtly spicy and tangy base that complemented the smoky flavours of the meat. While the portion size felt small, this might be because it was so delicious I found myself wanting more.

Pachamanca Pork Ribs

Pachamanca refers to a traditional Peruvian cooking method where meats and vegetables are slow-cooked in an underground oven with hot stones. Whether Señor Ceviche used this exact technique, I can’t say for sure, but I’ll trust the menu’s claim. These ribs were coated in a sweet Yakiniku sauce, a Japanese-inspired glaze often used for grilled meats, and garnished with spring onions and sesame seeds. The meat was incredibly tender, sliding off the bone effortlessly, with a smokiness that likely came from the marinade, cooking method, or a combination of the two. Between the two BBQ dishes, I found the chicken slightly more captivating due to its complex interplay of flavours and textures, but both were undeniably enjoyable.

Sides

Sweet Patatas Fritas

These large sweet potato fries were long and eye catching served alongside aji rocoto mayonnaise. I don't normally order sweet potato fries as I always find they are not salted enough, but these were perfect and did not need any extra seasoning. The aji mayonnaise was a great addition though there was no heat detected and again I wish there was just a few more frites on the plate.

Repollo A La Parrilla

I am a massive carnivore but I really, really enjoy when any chef, cafe, restaurant can make vegetables really pop in flavour, which is perhaps why I am so drawn to Asian cuisine. As soon as I saw this dish on the menu it immediately became the one I looked forward to and it really delivered. Garlic miso covered, charred hispi cabbage seved with chillies and pecan nuts - amazing! The garlic and salty miso really complimented the sweetness and smokiness of the cabbage while the chillies and nuts added spice and crunch to the dish. It really was so good and the dish I thought about most after we left.

Postre - Dessert: Chocolate Mousse

Our dessert was a chocolate mousse, served in charming little espresso mugs that added a playful touch to the presentation. Each portion was topped with caramelised cancha (toasted corn nuts), which provided a delightful crunch. The mousse itself was smooth and indulgent, offering just the right amount of richness to round off the meal. The small, satisfying portions were the perfect finale, lightly sweet and refreshing after the savoury feast we had enjoyed. The caramelised cancha’s nutty, texture elevated the dish, leaving a lasting impression and ending the meal on a high note.

Drinks

As noted in my last post, I am in a transition of limiting alcohol and this presented a fun opportunity to discover new drinks. Being a former bartender always found felt a lot of mocktails were good in theory but poor in execution, usually overly sweet with too many juices that lack the complexity of a typical cocktail. But Senor Ceviche had only three mocktails available and we tried all three.

Lima Lemonade (Right)

This mocktail was essentially a non-alcoholic mojito made with lime, sugar, mint, and soda. While it was refreshing and nicely presented, it was a touch too sour for my taste. My girlfriend, however, enjoyed it thoroughly. Despite my efforts to push through the tartness, it felt like the drink was missing an element to balance the intense sourness. In alcoholic cocktails like a Caipirinha, the spirit often tempers the sharp citrus notes, creating harmony. Perhaps incorporating ginger beer or an ingredient with some heat could have elevated this drink, providing the depth it seemed to lack.

Amazonian Elixir

This, on the other hand, was a fantastic mocktail with a complexity that I’d enjoy whether or not I was avoiding alcohol. A fresh and fragrant blend of elderflower, cucumber, basil syrup, and apple juice, it offered a delightful balance of flavours. While my girlfriend found it a bit too sweet, I thought it struck the perfect note, with the herbal undertones from the basil and the summer freshness brought by the elderflower and cucumber creating a unique character that elevated the drink. It’s a must-try for anyone visiting—an absolute treat in a glass!

Chicha Morada

This drink was definitely unique and a highlight of the experience. A dark purple, corn-based sparkling beverage originating from the Andes Mountains, it’s a staple across Peru. Chicha Morada combines spices and fruits to create a distinct flavour profile—fruity yet not overly sweet, with a tangy, sour aftertaste. It was one of those drinks where I couldn’t quite decide if I liked it or not, yet I found myself sipping on it repeatedly, intrigued by its peculiarity.

Other Drinks

For those who drink alcohol, it’s definitely worth exploring the local cocktails and piscos. The bar was a hive of activity, with bartenders constantly whipping up light yellow Pisco Sours—four to eight at a time—despite no happy hour or promotional offers, a testament to the drink’s popularity. The cocktail menu stayed true to the restaurant's ethos, incorporating key ingredients from South American cuisine. For a truly authentic Peruvian experience, Señor Ceviche offers an impressive selection of up to 18 different types of Pisco. This clear spirit, akin to brandy but made from wine grapes, has a unique flavour profile that varies with each variant, making it a must-try for anyone looking to drink like a local.

Señor Ceviche - London's Gateway to Peruvian Cuisine

For newcomers to Peruvian cuisine like me—or even those who’ve never considered exploring it—Señor Ceviche is the ideal gateway to discovering a vibrant and underrepresented part of the culinary world in the UK. The dishes, often influenced by Asian flavours, provide a sense of familiarity while introducing unique ingredients and preparation styles that broaden your palate. For instance, the tasting menu thoughtfully balances accessible options with exciting opportunities to learn about dishes you may not typically encounter. One standout we regretted not ordering from the à la carte menu was the papaya-marinated flat iron steak with salsa verde—it looked and smelled absolutely incredible.

The experience goes beyond the food. The service is warm and engaging, with staff delivering every dish with enthusiasm and a smile. Even when logistical challenges arose, such as a request to shuffle along the bench to accommodate another group, the manager graciously compensated us by removing the cost of two drinks.

Some might hesitate at the £44 tasting menu price, but it’s excellent value. With generous portions tailored to your party size, it’s a perfect option for sharing. To put it in perspective, à la carte dishes like the ribs cost £18, while others range between £8 and £12, meaning it’s easy to exceed the tasting menu cost while ordering less food. Additionally, it’s not necessary to splurge on cocktails—the Amazonian Elixir, for instance, offers a fantastic non-alcoholic alternative. The restaurant’s intimate tables, low lighting, and communal dining atmosphere make it an excellent choice for date nights that strike the perfect balance between casual and special, with just the right amount of spice.

Conclusion

Visiting Señor Ceviche was an eye-opening introduction to Peruvian cuisine, and it left me eager to explore more. The blend of familiar Asian-inspired flavours with bold new ingredients was both exciting and satisfying. A few weeks later, I even followed Raquel’s original video to recreate her yellow sauce pasta at home—and it was just as delicious as it looked.

For anyone who enjoys vibrant flavours, spice, or adventurous dishes, Señor Ceviche is a must-try. Whether you're already a fan of Peruvian food or simply curious about a new culinary experience, this restaurant offers a fantastic opportunity to dive into a rich and varied cuisine.

Have you tried Peruvian food? Let me know in the comments and please, like share and subscribe to my socials to help me grow the blog.

Additional Information

• Address: Kingly Court, Carnaby, London W1B 5PW

• Restaurant Price Point: £44 per person

• Insider Tip 1: Book a table as the restaurant is small and usually full