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Tecate Michelada with chile de arbor sauce, shrimp stock together with shrimp marinated in lime with tomato, cucumbers, shallot, and micro-cilantro. Served with 2 tostadas
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3 of our famous Peruvian scallop shooters with tangerine, pomegranate, Serrano chile, micro-cilantro, lava salt, and extra virgin olive oil
1 oz. Ceviche Project sustainable sturgeon caviar served with trout roe, avocado mousse, creme fraiche, and 4 tostadas
Chile de arbol & sesame seeds
Semi cooked shrimp with aguachile made of lime, cilantro & serrano chile. Served with cucumbers, cherry tomato, micro cilantro, serrano oil, orange, watermelon radish & 2 nixtamalized corn tostadas
To kick up the heat level on any of your Ceviche Project dishes, and to keep as a pantry staple
King kanpachi, honeydew, chile piquin, tangerine, radish, cucumber, tostadas
Hawaiian Kanpachi sashimi, tosazu jelly (gluten), pink radish sprout, avocado mousse, grapefruit, serrano oil, trout roe & 1 tostada
Mayan octopus, shrimp ceviche, tomato, burnt habanero sauce, lime, cilantro, cucumber, avocado mousse, tostada
Ceviche Project michelada (note: contains shellfish), served with Tecate beer. Must be 21+
Premium oysters shucked and served on the half-shell with bespoke mignonette
Semi cooked shrimp with aguachile made of lime chile de arbor & fresno chile. Served with cucumbers, micro cilantro, serrano oil, orange, watermelon radish & 2 nixtamalized corn tostadas
Please refrigerate
4 snow crab claws with chile de arbol sauce and key lime
Tai snapper ceviche with pineapple, jalapeño & ginger leche de tigre, jicama, cucumber, heirloom carrots, micro cilantro, cancha, tostadas
Yellow fin tuna, yuzu, charred onion, orange, celery, micro cilantro, rice caviar
