Ceviche Project

Chile de arbol & sesame seeds

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

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

Tai snapper ceviche with pineapple, jalapeño & ginger leche de tigre, jicama, cucumber, heirloom carrots, micro cilantro, cancha, tostadas

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

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

Yellow fin tuna, yuzu, charred onion, orange, celery, micro cilantro, rice caviar

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

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

Premium oysters shucked and served on the half-shell with bespoke mignonette

4 snow crab claws with chile de arbol sauce and key lime

Ceviche Project michelada (note: contains shellfish), served with Tecate beer. Must be 21+