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Ceviche is now popular around the world but it originated Peru and Ecuador. It\u2019s mostly made from the freshest of raw fish. It isn\u2019t actually cooked, but cured in fresh citrus juices, spices and chopped onions, salt, and coriander. The name is thought to have come from the Quechuan word siwichi.<\/p>\n
Many of us will have already enjoyed small plates of ceviche. It\u2019s a perfect starter or as nibbles with drinks. It\u2019s healthy, fresh and delicious. But Crudo has elevated this dish to a main course, and it\u2019s appealing to all of us who want flavour, texture and something a little different.<\/p>\n
Crudo is London’s first Build-your-own Ceviche Bowl restaurant chain. They provide fast, healthy and budget-friendly food to Londoners. There are two sites, and we visited the Old Street branch (there is another in Fitzrovia).\u00a0 This contemporary, small yet marvellously appointed eatery is surrounded by new offices whose workers I am sure appreciate Crudo.<\/p>\n
This is a casual spot with just a few tables inside and more outside (when iffy English weather allows). The takeaway menu is popular here for the lunch-seekers, but a little later the crowds have diminished and one can enjoy an unhurried bite.<\/p>\n
We began with a brace of South American cocktails along with a bowl of Peruvian cancha corn. They might look like peanuts but no, they are kernels of roasted corn, and they work so well with drinks. I was tempted by an iconic Pisco Sour. Pisco is a South American grape brandy mostly produced in Peru and Chile. The cocktail is made from the spirit along with lime juice, egg white and Angostura bitters, which are all shaken or blended together to create a light and frothy beverage served in a coupe.<\/p>\n
![\"Ceviche](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2022\/02\/ceviche-bass.jpg\")
My guest ordered a Ron and Papel\u00f3n con lim\u00f3n. This should be the drink of choice for any rum lover. It\u2019s made with Diplom\u00e1tico Planas rum, sugarcane, lime and lemonade. The perfect balance of sweet and sharp.<\/p>\n
Our starters were Guacamole and tortilla chips, and Pastel de Choclo. This was new to me. I have had savoury corn cakes before, but these were particularly flavourful and sweet from the corn, and served with feta cheese and pico de gallo sauce. This should be a signature appetiser here.<\/p>\n
But we were keen to taste Crudo\u2019s bowls. They didn\u2019t disappoint. All ceviches are marinated with red onion, red chilli and coriander. The Cl\u00e1sico was a substantial serving of sea bass with Tradicional leche de tigre, quinoa, avocado, sweet potato and more cancha corn, along with crunchy plantain chips. A substantial meal.<\/p>\n
The Aguachile bowl was my companion\u2019s pick. It was a melange of tiger prawn, quinoa and lettuce, avocado, cucumber, cherry tomatoes, jalape\u00f1os and corn tortilla chips. This was also pronounced a winner.<\/p>\n
Crudo Cevicheria Old Street ticks so many boxes. It\u2019s a couple of steps from the Underground and fleets of buses. It\u2019s cosy and convivial, but it\u2019s the quality of the food which will assure your return visit \u2013 and the success of this small restaurant.<\/p>\n
Crudo Old Street
\nThe Bower
\n211C Old Street
\nEC1V 9NR<\/p>\n
Opening Times:
\nTues – Wed: 12:00 am – 9:00 pm
\nThurs – Sat 12:00 am – 10:00 pm<\/p>\n