Ceviche Nights: Ricardo Zarate + Josiah Citrin Uni Night

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Chefs Los Angeles

For the “Ceviche Nights” dinner series, chef Ricardo Zarate, business partner Stephane Bombet and Food GPS invite some of L.A.’s best chefs into the kitchen at Zarate’s downtown restaurant Mo-chica. “Ceviche Nights” previews Paichẽ, a seafood-focused cevicheria debuting in Marina del Rey in 2013, while pushing the boundaries of ceviche. On December 9, we welcomed Mélisse chef-owner Josiah Citrin to help create a five-course menu, with every course featuring sea urchin, even dessert. Inventive bartender Matt Biancaniello served three exclusive cocktails for Uni Night, Mo-chica bar manager Deysi Alvarez crafted three cocktails of her own, and New Belgium Brewing contributed complementary tasting flights. Better yet, 10% of proceeds benefited American Red Cross Hurricane Sandy relief efforts.

Josiah Citrin and Ricardo Zarate stood side by side at the Mo-chica pass before dressing in their chef coats and taking ceviche to the extreme.


Sea Urchin Los Angeles
Zarate sourced several wood boxes of top grade sea urchin for Ceviche Nights.

Clams Los Angeles
To prep for Ricardo Zarate’s first course for Uni Night, one of his right hand men sliced geoduck, the notoriously clam. The only part that he didn’t use was the belly, which are better deep-fried.

Ceviche Los Angeles
Course #1: Josiah Citrin’s Ceviche of Black Bass, Oxalis and Smoked Sea Urchin Mousse with finger limes

Ceviche Los Angeles
Course #2: Ricardo Zarate’s ceviche “sabor de mar” – Geoduck, Sea urchin, Scallop, Wasabi Tobiko, leche de tigre

Peruvian Food Los Angeles
Course #3: Ricardo Zarate’s chupe gratinado de erizo y langosta – Lobster & scallop gratin. Sea urchin ceviche sauce

French Food Los Angeles
Course #4: Josiah Citrin’s Lime and Orange Beef Cheeks, Potatoes, Tomatoes and Uni

Craft Beer Los Angeles
New Belgium Brewing Area Manager Dallas Byerley and I worked together to pair each course with a New Belgium beer. Frambozen, their raspberry brown ale, paired with Josiah Citrin’s beef cheek ceviche.

Dessert Los Angeles
Course #5: Josiah Citrin’s rice pudding with Hachiya persimmons, yuzu sorbet and torched sea urchin

Bartenders Los Angeles
Guest bartender Matt Biancaniello and Mo-chica bar manager Deysi Alvarez cranked out inventive cocktails all night.

Cocktail Los Angeles
Matt Biancaniello’s Fish out of Water cocktail incorporated tequila, sesame toasted nori, cumin simple syrup, uni broth, lemon juice, and applewood smoked salt.

Cocktail Los Angeles
Matt Biancaniello’s Un Cafe Va Bene consisted of coffee infused Cynar, egg and chanterelle mushroom infused whip cream on top.

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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