Anybody been to Ceviche Project? The pictures on Yelp look impressive, but I haven’t seen any positive review from a reputable source.
I went once solo a couple years ago and loved it. Couldn’t tell you what I ate but all the fish was fresh and the flavors well balanced.
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from over 3 years ago for what its worth
http://www.kevineats.com/2019/07/ceviche-project-los-angeles-ca.html?m=0
never been myself
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Thanks. We will check it out sometime.
I don’t know how consistent this place is but ceviche dishes that I got is one of the best in the city quality.
No dull knife cutting, very precise cuts and very precise seasoning. It’s one man operation so not sure the seasoning would be consistent like this on dinner if there’s 30+people dining in but chef Octavio is veteran and great. Even though one man operation 3-4 group seem easy for him.
Beverage selection is interesting, my favorite was aguachile red, tai snapper crudo, uni-toro cone and kanpachi tostada. My wife liked uni-toro, we ordered again before leave.
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I went like 3.5 years ago and he was still killing it at that point, sounds like he’s still managing the consistency as a one man double breasted up powerhouse
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went for the first time this weekend. I don’t know why i’ve never gone but i really enjoyed it. The flavor profiles are complex and delicate, not overly acidic, great texture use with the added veggies/fruit.
We did oysters, scallops, crab claws to start. Love the use of pomegranate and tangerine to go with the scallop.
We did a green shrimp aguachile - plump raw shrimp with a delicate green sauce with the right amount of spice that sits on the lips.
Tia SNapper Ceviche was also delicious
real star was the Toro Sashimi - the salsa macha that came with it was savory and umami laden - almost like a mexican version of soy sauce.
Also the michelada was as advertised - crushed it.
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Try red aguachille next time! More fruity and flavor is perfect for glass of sake
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I keep forgetting about this place. I went a while back. Any cooked items?
nada
Other than Octavio, are we supposed to know who these folks are?
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Top: Dominique Crenn
Bottom: Gay dad from Modern Family and waitress from It’s Always Sunny In Philadelphia
Sounds like you’re not a big sitcom guy
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Ahhh, thanks!
Not particularly into Network TV but I am not hopeless: I was at Vicente Foods last year and saw Rob McElhenney. Couldn’t help but shout, across the deli counter to him, “Go Wrexham” to which he replied, “Up the town!”
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That’s wild!
Great time and delicious seafood with Octavio. He was in perpetual motion from the time we walked in the door. It’s like we walked in off the streets of CDMX. Where are we? Condesa? Polanco?
His Boussolet Oyster 
prep has spoiled me for almost any other oyster for a while. Txakolina Rosé and Piedra Lisa Session goes down as an easy chaser on a warm day.
I love Gilberto and Holbox with the background of the frenetic mercado, but Ceviche Project is so civilized with no lines and jostling for tables and parking spaces. The fact CP has free parking in the rear is a real plus.
Michelin, if you’re listening, this guy deserves a Bib.
No cooked dishes because he’s one guy. How could he?
“Reservations Only” sign on the door tells me he’s trying to maintain quality and efficiency with little waste. Survival skills. We watched him turn people away in spite of having available seating.
I can’t believe it took me so long to return, but it won’t be long till I’ll be back 
.
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I can not believe it took us so long to try this Ceviche Project! If you are looking for a delicious, refined, and light meal, do not walk, run to Ceviche Project. Octavio is a one man magic show. His preparations are precise and balanced. Perfect harmony of flavors and textures. Great vibe. Some folks here might need to go have another dinner afterwards, but for us it was just perectly enough. Txakoli white and rose was a great match for his food. Looking foward to coming back really soon and highly recommend this place. Octavio surely could use more love from the food loving community.
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