Ceviche x Beer52
Thursday 08 November 2018
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Beer and food
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With a legitimate claim to having kick-started London’s Peruvian food revolution (and, indeed, named after the country’s national dish) Ceviche focuses on criollo, nikkei, and chifa cooking. Starting with a restaurant in Soho, and subsequently opening a second home in Old Street, Ceviche brings together elements of fine dining, casual eating and street food, for an atmosphere that manages the neat trick of feeling both high-end and entirely unpretentious.
The menu is inspired by founder Martin Morales’ childhood in Peru and by the cooking of his great aunts Carmela and Otilia, as well as by the unique flavours of the nation’s coast and the hip urban culture of Lima, its capital city. Flavour is at the heart of Ceviche’s gastronomic philosophy, and every dish is a collage of distinct tastes, colours and textures, working in harmony to produce a whole which is far greater than the sum of its parts. Unfussy and hearty, super fresh and well-sourced local ingredients shine though in each mouthful.
As well as the excellent food, Ceviche is a celebration of modern Peruvian culture more generally, and both restaurants have strong links to the country’s dynamic music scene, not least through the restaurant’s own record label, Tiger’s Milk Records. Regulars at Ceviche enjoy frequent events and music nights, with special guest DJs spinning electronic, funk, chicha and cumbia.
Creating the beer - Chris J.J. Heaney
“As far as recipe creation goes, the fresh and zingy flavours that dominate Ceviche’s menu gave use a great palette to work with in creating their beer. This wit beer’s gentle natural acidity is the perfect companion for the lime and fresh coriander blend. A relatively complex grain bill gives wonderful layers of savoury flavour in the base, while classic Belgian wit yeast delivers cloves and esters for a superbly food-friendly brew.”
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