Ceviche Project

05/11/2026

Quietly moved from 8.3 → 8.6 by The Infatuation.

Very grateful for everybody who continues to support my little ceviche bar in Silver Lake.

“An excellent Eastside date night spot with cumbia and inventive mariscos.”

Thank you for the kind words!

05/01/2026

Cinco de Mayo 🇲🇽 the way I like it. Cold beer, fresh seafood, cumbia on vinyl.

See you Tuesday.

05/01/2026

Callo de hacha. One of the best dishes on the menu right now. Limited this weekend. Reservations via Resy.

04/24/2026

Happy Friday. Callo de hacha on deck — one of our signature dishes. Charred pineapple, orange, serrano, shallots, cilantro, salsa macha. 🔥 Limited availability tomorrow. Good seats tonight. Reservations via link in bio.

04/19/2026

04/17/2026

One man. Full service. No shortcuts.

Jumped on this week—talked fish, chaos, and how this place actually runs.

Appreciate you guys

Link in bio.

Reservations link of bio.

04/17/2026

Not at Coachella? I got you.

Fresh seafood, micheladas, wine, and vintage cumbia on rotation.

Tomorrow 4–6PM — Txakolina by the glass $12

Limited reservations left Friday. Nearly fully booked Saturday.
Reservations via link in bio.

04/08/2026

Today our snapper ceviche will be serve on a young coconut. Only 9 available. Reservation only.

04/02/2026

Sea of Cortez bay scallop ceviche, featured this weekend. Clean ocean flavor with subtle sweetness and a firm, buttery texture. Limited availability. Reservations only.

03/31/2026

A month ago featured me on , telling the story of what it takes to run Ceviche Project solo.
Still here. Still pushing.
Full article in the link in bio.

03/14/2026

From 2011 to 2019 I hosted ceviche pop-ups across the US and México.

My love for ceviche is what pushed me to switch careers from law to food. Different worlds, but both demand discipline, passion and very long hours.

This photo was taken at a pop-up with and . Thank you for the opportunity. Those early days shaped everything that came after. ❤️

02/28/2026

Happy birthday to my litlle helper. Love you Cristiano 🎂 You are the best!

02/27/2026

Incredible night at .la. Congrats .jernmark and — what you’ve built is special. The food is precise, refined, and deeply delicious. Thank you , , , and .eliin & team for the warm, impeccable hospitality. For a deeper dive, check out the (link in bio) — and book a table now. Can’t wait for 🐟 Gracias for reporting 🎙️

02/25/2026

Live lobster. Japanese uni. Octopus. Razor clams. Santa Barbara spot prawns.

Over the next months I’ll be running limited specials and introducing a tasting menu built around peak-season seafood.

Small quantities. No compromises.
Details soon.

02/21/2026

This octopus tostada has been on the menu since day one for a reason.
Tender octopus, shrimp ceviche, tomato, cucumber, avocado — all on a crispy tostada.
Would you order this?

02/13/2026

I still can’t believe this article exists. Thank you and for telling my story with so much care. 2026 is the year for Ceviche Project. Let’s go! Read at the link of our bio 🙏🏼

02/13/2026

ALFONSINO - KINMEDAI
Deep water. High fat. Pure flavor.
Built for ceviche.

02/12/2026

5 years old.
Holding fish bigger than me.

I guess some stories write themselves. 🐟

02/10/2026

When you run a restaurant solo, you train everywhere. 🧗 🦪

02/05/2026

Our beloved peruvian scallops looking good!

02/03/2026

Some tricks take years to land.

The ollie flip is one of them. Balance, timing, and a lot of falling.

That’s the restaurant life.

LA restaurants are hurting. Places closing, margins razor thin. But progress isn’t linear—you fall a hundred times for one clean landing.

Community matters. Showing up matters.

Grateful for the Independent Restaurant Coalition fighting for small restaurants. If you’re a small spot that needs support, let me know—I’ll show up.

Life is short.
Restaurants even shorter.
Keep pushing.

Octavio

01/29/2026

Friday, January 30
Ceviche Project will be closed

In solidarity with the Nationwide General Strike.

Thank you for your support.

01/29/2026

Pulpo maya from Yucatán 🇲🇽 Boiled to perfection an served cold with shrimp ceviche on a tostada with avocado, serrano chile, shallots, cucumber and tomato. A classic since day one.