Ceviche is a Peruvian restaurant and Pisco bar in Soho - one of the new kids on the block.
I had never tasted a Pisco Sour before and was not really anticipating anything too fabulous, so I was pleasantly surprised when this not too sweet, not too sour or tart drink was presented to me. It has this wonderful lightness and smooth silkiness from the egg whites that seduces you like a Latin lover.
Pisco is a type of brandy and the drink is prepared by blending 3 ice cubes, 50ml Pisco, 1 tbs sugar, 1 tbs lime and 1 tsp egg white. Serve it with a splash of Angostura bitters.
From the Ceviche bar - we enjoyed delicious and seductive treats of seabass ceviche, the pulpo al olivo - braised octopus with a smooth olive paste, light and crunchy cancha - a peruvian corn. We ordered more of those crunchy gems!
Off the list of Anticuchos - grilled skewers - the perfectly medium-rare rump was served with a aji panca chilli anticucho marinade. The Corazon, beef heart!!!, was also tasty - thinly sliced so not too rich, and still palatable for those like us eating heart for the first time. The confit duck on a bed of dark beer rice was also great.
Personally, I would have worked my way through the entire ceviche list! And then finished with the rump anticuchos. Complimented by a Pisco Sour or 5!
Ceviche, in short, is freshly prepared seafood that is marinated in a lime, aji amarillo chilli (a yellow pepper), onion, salt & pepper mix. The citric acids of the limes "cook" the raw fish by changing the protein structure of the fish - almost as if it has been cooked. It is deliciously light and refreshing. Serving this with the crunchy large-kernal corn is a wonderful compliment to this dish and typical of Peru.
The restaurant was busy and vibey - lots of chat and laughter against a chilled-out soundtrack. The staff were friendly and desparately trying to keep pace with the rhythm of the evening and orders. A place to revisit.
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