Señor Ceviche doesn’t do subtle. From the moment the set menu arrives, it feels like an invitation into something louder, brighter, and more playful than the usual Soho dining experience, a table built around sharing, contrast, and heat, where Peruvian flavours are pushed confidently into the centre of the room.
The “From Lima with Love” set menu (designed for a minimum of two at £42 per person) is structured like a journey rather than a sequence of courses, moving from crunchy snacks to raw freshness, then into smoke, spice, and slow-cooked depth.
It begins with cancha, Peruvian popped corn, light and addictive, followed by rocoto corn ribs, one of the most memorable small plates of the meal: sweet, charred corn on the cob brushed with fiery rocoto butter, softened by a camote lime dip that cools everything just enough to keep you going back in.
Then comes the richer comfort zone, chifa chicharrones, slow-cooked pork belly that lands crispy, smoky, and slightly sticky with chancaca soy. It’s the kind of dish that feels indulgent, balanced by a sweet potato purée that rounds out the edges without dulling the intensity.
From there, the menu shifts into its most expressive section: ceviche and tiradito.
The rainbow trout tiradito is delicate but bright, lifted by ginger, aji limo, mint, and yuzu ponzu. Crispy wonton chips add texture, while red amaranth brings a visual sharpness that matches the freshness of the dish. It feels clean, precise, and quietly aromatic rather than heavy or overly acidic.
The signature Señor Ceviche plate is where the kitchen leans into its identity. Yellowfin tuna and sea bass are dressed in ponzu tiger’s milk, finished with yuzu tobiko and a langoustine cracker that adds crunch and theatre. It’s a plate that understands contrast: soft fish, sharp citrus, bursts of salt, and texture.
The grill section brings the temperature back up.
Super pollo is straightforward but effective, marinated chicken thigh with rocoto salsa, smoky and juicy, the kind of dish that anchors the table between more complex flavours. The pachamanca pork ribs are the standout here: slow-cooked, sticky with yakiniku sauce, and finished with roasted cancha and sesame seeds for texture. It’s rich, layered, and built for slow eating rather than quick impressions.
Sides don’t sit quietly either. The sweet potato fries with ají rocoto mayonnaise are crisp, slightly sweet, and gently spiced, while the charred Hispi cabbage with garlic miso and roasted pecans adds a deeper, earthier counterpoint, the kind of dish that unexpectedly stays in your memory.
To finish, the chocolate mousse with caramelised cancha is simple but effective, leaning into contrast again, soft, airy chocolate against crunchy, toasted corn, a nod back to earlier flavours in the meal.
The cocktail pairing (£27) extends the experience rather than sitting alongside it. The Chicha Morada Sour is especially memorable, pisco, purple corn, citrus, and bitters creating something floral, tart, and slightly unexpected. The Ayahuasca brings warmth and spice with apricot, pineapple, ginger beer, and rum, while the infused pisco options keep things clean and easy to sip.
What makes Señor Ceviche work is confidence. The flavours are layered, the menu is bold, and nothing feels timid. It’s a restaurant that understands Peruvian cuisine as something energetic and expressive, designed to be shared, argued over, and remembered.
In a city full of polished small plates, this is somewhere that still feels like it wants to make an impression.
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