Ceviche Project

"This tiny spot on a quiet stretch of Hyperion is an excellent addition to your Eastside date night rotation. The menu is small, but features some really interesting takes on raw fish, from a more traditional striped bass ceviche with xni-pec (habanero salsa), to an experimental yellowfin tostada with habanero sorbet on top. It’s tough to go wrong - unless you don’t order the scallop shooters, which come with pomegranate and serrano, and are the kind of shots we plan on doing the most this summer." - amy clark, brett keating

"Ceviche Project is where you go for date night mariscos. This intimate Silver Lake spot has a few tables, but we strongly suggest sitting at the bar where you can watch the chef-owner Octavio prepare ceviches and oyster platters in his slick white suit. The menu is filled with inventive flavor combinations like kanpachi with ponzu and sweet bursts of diced melon, a ”Mayan-style” octopus tostada drizzled with tangy burnt habanero salsa. Eating fish after fish at the bar feels a little like eating a romantic sushi dinner, except here you get to listen to a well-curated Latin playlist thrumming in the background." - sylvio martins, garrett snyder, brant cox

"There aren’t many restaurants where you’re better off going solo - but Ceviche Project is one of them. It’s a little spot on one of the most traffick-y stretches of Hyperion in Silver Lake, but inside it feels a lot more like you’re near the beach in Todos Santos. You can sit at the bar, have a glass of pet-nat from Baja, and not worry about how you’re going to split a kampachi tostada two ways. Watching the chef assemble your food like he’s some sort of tweezer magician is a big part of the fun here - so sit back, relax, and enjoy the show. And the scallop and uni shooters." - brett keating

"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

"It's easy to feel pampered during a meal at Ceviche Project. This stylish mariscos spot in Silver Lake is intimate, with only a few tables and a white marble bar where you watch owner-chef Octavio top oysters with housemade chile oil in a white suit. Everything you eat here has a surprising twist to it, like a "Mayan-style" octopus tostada with a punch of burnt habanero salsa, or kanpachi sashimi with ponzu and sweet bursts of diced melon. Make sure to order the bar's excellent michelada and imagine yourself at a fancy hotel raw bar, because that's exactly what a meal here feels like." - sylvio martins, brant cox, garrett snyder