Ceviche Project

At this new-school cevicheria in Silver Lake, Peruvian scallop shooters and piled-high Mayan october and shrimp tostadas abound—unlike more traditional-leaning seafood restaurants around town, Ceviche Project’s best (and only) dishes are its one-of-a-kind Mexican raw offerings. Diners can choose from more than a half dozen seafood varieties from their raw bar, including chile de árbol-soaked crab claws and caviar service. On the night I visited, the kanpachi topped with ponzu, salsa macha and melon blew my mind when paired with the ultra-tasty corn tostadas. For a lighter, more upscale take on mariscos, this cozy spot on Hyperion Avenue is perfect, at least for those living in Central L.A. Just know Ceviche Project typically only accommodates groups of four or fewer; groups any larger than that can email the restaurant to book out the entire bar. Tip: While most dishes offer plenty of kick, you can also up the ante with the housemade habanero oil available at every table.