It is a rare occasion indeed in which one particular dish defines one’s life, as is the case with Octavio Olivas and ceviche. Born in Mexico City, Olivas’ relationship with the Central American dish of cured raw fish began when his father would take him on fishing trips, where they would prepare the dish with their catch of the day in a traditional citrus marinade. Now a lawyer by trade and having lived (and sampled ceviche) in New York, London and Los Angeles, Olivas thought it appropriate to create the Ceviche Project with wife Shannon in their current home base of Los Angeles, aiming to bring people together over a common appreciation for ceviche. Both a culinary celebration and an ongoing exploration of the versatile cuisine, the duo continually challenge themselves by never repeating the same venue nor the same dish. We joined them at their most recent event at the Messhall Kitchen in Los Feliz for a look at what makes the Ceviche Project something that foodies just can’t get enough of.
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