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.

Mayan octopus, shrimp ceviche, tomato, burnt habanero sauce, lime, cilantro, cucumber, avocado mousse, tostada.

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.

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

1 oz. Ceviche Project sustainable sturgeon caviar served with trout roe, avocado mousse, creme fraiche, and 4 tostadas.

Hawaiian Kanpachi sashimi, tosazu jelly (gluten), pink radish sprout, avocado mousse, grapefruit, serrano oil, trout roe & 1 tostada

3 of our famous Peruvian scallop shooters with tangerine, pomegranate, Serrano chile, micro-cilantro, lava salt, and extra virgin olive oil

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.

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

King kanpachi, honeydew, chile piquin, tangerine, radish, cucumber, tostadas,

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

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

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.

Please refrigerate.

Session IPA ABV 4.7%. Must be 21+

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

Trousseau 2017. Domaine Jean-Louis Tissot