I’ll let you in on a little secret, I love tapas. But, this isn’t a Spanish tapas bar like I’ve tried before. This is Peruvian, and as the name suggests, they specialise in ceviche, a Peruvian method of curing fish in tigers milk – fear not, it’s a mix of lime, spices and onions.
We pottered along to Senor Ceviche after having a drink at a wine bar downstairs, as I’ve said before Kingly Court is foodie central sandwiched in with the likes of Dirty Bones, Rum Kitchen and Pizza Pilgrims, but also filled with some great bars, ideal for date night, catch ups and any social occasion!
And whilst on the subject of drinks, Senor Ceviche offers up a great cocktail and wine list. Having gone for pre-dinner drinks before I knew the pisco sour was not to be missed, but this time went for Gonzalo’s Chilcano, a mix of pisco(peruvian liquor), ginger beer, Falernum liquor and fresh lime. Deliciously refreshing and the best bit, I got to be a pirate for the evening with my metal tankard!
Senor Ceviche is ideal for groups as you can order a bit of everything, which is exactly what we did.
Calamari, always a good call. Crisp, salty, light batter encapsulating fresh fleshy calamari and off set by a luminous green and fiery jalapeno mayonnaise.
Cauliflower which ever since Papi Chulos in Sydney, I think is highly underrated vegetable when cooked well. Lovely texture and bbq cauliflower is grand, but the aji pepper and sourcream sauce was divine. I would be quite happy to be left with just a pot of that sauce and crusty bread to mop it up.
Pork belly, an absolute dream. Crispy and I first thought may be tough when cutting into it, but that’s just the thin crackling, which will melt in your mouth. Slow cooked in a sweet soy sauce marinade. So good we ordered seconds!
We went for all the fish ceviche. But for those that don’t fancy essentially raw cured fish, there’s a veggie artichoke version, which Angie recommended. Or if you want something a little more familiar they’ve got a salmon tartar.
First up the classico. Spicy, citrussy zingy seabass. Fresh and aromatic.
The senor ceviche. Very similar to the classico, slightly hotter in flavour and octopus alongside the seabass, topped with crispy baby squid.
My personal favourite the spaniard. Sweeter than the other too, still zingy. Sea bass, king prawns and deep background flavour from the chorizo.
Corazon de res. Beef heart, yup. You read that right. Smoky and distinctive in flavour with a sweet potato mayo, peppers, olives and mint. I wasn’t bad, but probably not the thing that would have me rushing back. But the boys liked it.
Pork ribs which fell off the bone. Topping ribs with peanuts was a fun twist and something I’d never consider, but worked well.
Potatas fritas. Oh hey sweet potato fries. Sprinkled with spring onions and comes with a pepper mayo. So so moreish. In fact we ordered more of this as well.
All in all delicious and would most certainly recommend!