Chef Ricardo Zarate launched Downtown’s Mo-Chica just months ago, and he is planning his next move: Paiche, (Lincoln Blvd & Maxella Ave Marina Del Rey, CA 90292) a seafood and ceviche-centric restaurant in Marina del Rey. Zarate and business partner Stephane Bombet are planning to replicate the success of Picca’s elegant, but inexpensive vibe with fish and ceviche dishes that will push the envelope compared to many seafood restaurants. The 164 seat spot, (including 52 on the patio) has sliding doors span the restaurant, giving it a full inside/outside feel and the open kitchen gives an inviting atmosphere.
Using Peruvian flavors and ingredients like black mint, aji amarillo peppers, rocoto and purple corn, Zarate plans to incorporate Amazonian freshwater paiche as well as local, sustainable fish. In addition, he’ll use parts of the fish that are often thrown out or neglected like whole fish heads.
Once open, Paiche will have continuous service from lunch through dinner, with weekend brunch planned.
To get ready for Paiche, join in “Ceviche Nights” dinner series, a seafood-focused ceviche night with local culinary legend Josiah Citrin, fellow FOOD & WINE “Best New Chef” Bryant Ng, and Los Angeles magazine 2012 “Chef of the Year,” Thai street food genius Kris Yenbamroong. Two consecutive Sunday evenings, December 9 and December 16 offer an exclusive sneak preview of Paichẽ’s culinary direction and menu. Zarate will feature ceviche variations never before seen at his existing restaurants like hot ceviche and ceviche prepared with non-traditional proteins, like duck. In addition, each guest chef will put their signature spin on the traditional Peruvian dish, creating unique menus and experiences. Each evening features a different craft brewery to pair beers with each course. The schedule includes:
December 9 (seatings at 5:30, 6, 6:30, 7:30, 8, and 8:30 pm): Uni Night featuring guest chef Josiah Citrin (Mélisse) helping to create four ceviches and one dessert (all starring sea urchin) with tasting flights from New Belgium Brewing. $85/person, inclusive of tax and gratuity, $12 five-beer flight, additional beers available for $3
December 16 (seatings at 5:30, 6, 6:30, 8, 8:30, and 9 pm): Guest chefs Bryant Ng (The Spice Table) and Kris Yenbamroong (NIGHT + MARKET) prepare six ceviches and one dessert with Chef Zarate to pair with tasting flights from Firestone Walker Brewing Co. $75/person, inclusive of tax and gratuity, $16 seven-beer flight, additional beers available for $3
10% of proceeds benefit American Red Cross Hurricane Sandy relief efforts.
Ceviche Nights is a ticketed event only and tickets are available via Eventbrite, walk-in’s welcome, pending availability.
