Lawyer turned chef, Octavio Olivas’ Ceviche Project has taken over the Pazzaz Sushi site on Hyperion Avenue, where it offers upscale Mexican seafood dishes. The popular former pop-up - now tucked-away in a palm-frond oasis offers elegant platings of carefully-sourced coastal ingredients, fresh ceviche dishes, including aguachiles and tostadas, accompanied by saké cocktails. Chef Olivas has run his pop-up events and collaborations across the city as well as Las Vegas, Mexico City and New York.
Laid-back dining
Razor clam ceviche with citrus; the kanpachi tostada with trout roe and avocado mousse; and aguachile with fish chicharron.
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