Ceviche Project

There are few places in Los Angeles that cool you off and transport you into another dimension like Ceviche Project. The place that Ceviche Project’s Octavio Olivas (owner and chef) transports you to, is a mix between 1950’s Saint-Tropez, Acapulco, and the Copacabana. You will find this amazing restaurant on a busier stretch of Hyperion Avenue (borderline Silver Lake and Los Feliz) in a small little space. The best place to sit at is right at the bar, allowing you to watch Olivas as he prepares the various dishes. Fresh fish is what is on the menu, prepared in various ways — but all raw (or ceviche). The restaurant opens at 5pm and closes when they are out of fish, so I would recommend going between 6 and 7. The dishes are a feast for both your eyes and your taste buds. If there is a special I would highly recommend ordering it. And all ceviches (Mexican style, not Peruvian) are to die for. I especially loved the Sea Bass Ceviche. Another highlight for me was the Green Shrimp Aguachile, where you could see the raw shrimp “cook” in the aguachile in front of your eyes as you poured the green sauce over the ingredients. Another must have are the scallops on the half shell (and order them with the optional uni) — this is one of the best starters I have ever had. The olive oil combined with the uni coats the mouth as the flavors burst in your mouth. And in a city where you find raw fish tostadas nearly at every street corner, do not skip the Kanpachi Tostada, which will blow you away with its fresh ingredients. Each of my visits has been outstanding, and even before leaving I was hashing out my next visit.