On a warm evening at The Mondrian Hotel’s SkyBar, we joined Ceviche Project’s first summer tasting series. Led by Octavio and Shannon Olivas, the founders of CEVICHE PROJECT, a concept that they have been dreaming about and developing for several years. Octavio was born in Mexico City and his love for ceviche started when his dad used to take him fishing in Mexico and together they’d prepare a fresh and simple citrus-marinated-fish using the catch of the day.
We were lucky to join Ceviche Project’s first tasting series at The Mondrian Hotel, and we knew we were at the right place as guests were being welcomed with a neat shot of DeLeón Tequila and DJ Ganas vintage cumbia.
The tasting began with oysters on the half-shell with bespoke mignonette, paired with DeLeón Tequila Reposado, a highland Tequila with notes of vanilla, dried fruit, and a hint of spice on the finish. The hamachi crudo with mint, tomato-cucumber water and the most perfect brunoise of melon, fresno chile and jicama was generously finished with Calvisius caviar atop. It was as amazing and luxurious as you’re imagining it!
The big eye tuna & sea urchin ceviche tostada took us straight to México. Thick slices of tuna with creamy avocado, lime, heirloom tomato, pickled radish, toasted pepitas and the heat from the jalapeño paired perfectly with a play on a negroni/aperol cocktail with DeLeón Tequila.
The Tai snapper ceviche, with white ponzu, yuzu-kosho, togarashi, red onion, avocado, sesame seed and crispy spicy nori had us scraping our bowl as you do when you’re eating a bowl of ice cream, savoring the last drop of the ceviche’s juices. For desert, we enjoyed a creamy yuzu coconut sorbet with market strawberry basil jus and Sinaloan Chiltepín made by Octavio’s beautiful wife, Shannon Olivas.
It was a memorable night of our perfect trifecta: ceviches, tequila cocktails & cumbias.
Don’t miss Ceviche Project’s upcoming five pop-ups at the Mondrian Hotel’s Skybar, each tasting features new ceviches and cocktail pairings, and perhaps, you may or may not be spoon-fed caviar at the end of the dinner.