"Ceviche Project is all about the details. The inventive menu at this Silver Lake mariscos spot and raw bar is filled with both traditional touches (toasted corn kernels in the tai snapper ceviche) and nontraditional ones (tangy yuzu-habañero sorbet in the yellowfin ceviche). The room is intimate and there are a few small tables, but we strongly suggest sitting at the long marble counter where you can watch the owner-chef, in a slick white suit, use tweezers to delicately place seven individual pomegranate seeds on a scallop and uni shooter." - brant cox, sylvio martins
Jakob Layman