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 Mo-chica kitchen. “Ceviche Nights” previews Paichẽ, a seafood-focused cevicheria debuting in Marina del Rey in 2013, while pushing the genre’s boundaries. On December 16, we welcomed guest chefs Bryant Ng (The Spice Table), Kris Yenbamroong (NIGHT + MARKET) and Hourie Sahakian (Short Cake) to help create a powerhouse seven-course menu. Firestone Walker Brewing Co. paired beer tasters with each course, and Mo-chica bar manager Deysi Alvarez crafted five cocktails. Better yet, 10% of proceeds benefited American Red Cross Hurricane Sandy relief efforts.
The Spice Table executive chef Bryant Ng brought sous chef Bonnie Jiang to join him on the line at Mo-chica.
Right before the doors opened to the public at 5:30, each chef presented their dishes to the servers, so they knew how to explain each course to customers.
Course #1 (Bryant Ng): Raw scallop (chiles, scallions, sesame, dried scallop congee)
Course #2 (Kris Yenbamroong): Nam Kao Tod: crispy rice salad with fermented pork, oysters, raw ginger, onion, bird eye chile
Course #3 (Ricardo Zarate): ceviche de conchas de navaja ala parilla – Ceviche of grilled razor clams. Aji amarillo dressing
Course #4 (Bryant Ng): Prawn ceviche (peanut sambal, onion, tomato, Saltine crackers) with crispy cereal prawn head (cereal, hazelnuts, salted egg yolk, curry leaf)
Course #5 (Kris Yenbamroong): Koi Wua – Isan beef ceviche with roasted chile and rice powder
Course #6 (Ricardo Zarate): ceviche de pato con tacu tacu de pallares – Duck confit in Hot ceviche stew with pallares tacu tacu
Course #7 (Hourie Sahakian): Cranberry Pear Pie with Buttermilk Ice Cream and Bourbon Caramel Sauce
Firestone Walker Brewing Co. had a suggested beer pairing for each course, including core bottles like Pale 31 and Union Jack, plus newer offerings like Wookey Jack black IPA and Velvet Merlin oatmeal stout.
Mo-chica bar manager Deysi Alvarez created two more cocktails just for Ceviche Nights, including Suavecito with cava, mint, Angostura bitters, lime juice, and mint leaf garnish; and Cumin to America with Fortaleza tequila blanco, Campari, lemon juice, cumin simple syrup and lemon peel garnish.