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Food

We're Putting EscaLA Out of Business by Making Its Ceviche at Home

If you're anywhere within the sprawling LA metro area, it's worth getting over to Koreatown, pronto, to order up chef Chris Oh's killer ceviche. But if you're far away, the good news is we've got the recipe right here.

You've probably already seen the most recent episode of Chef's Night Out, in which chef Chris Oh of EscaLA hits LA's Koreatown hard, crushing Korean BBQ, spicy fried chicken butt, and drinking enough soju to get an entire crew of Navy Seals wasted.

If you haven't witnessed it, you should probably do so right now.

WATCH: Chef's Night Out: EscaLA

Oh and his team are known for Colombian-inspired plates at EscaLA, but Chef Oh's fresh, ridiculously addictive fish-and-shrimp ceviche—accented with lime zest, Asian pear, sweet corn, creamy avocado, and mayo—is a delicious synthesis of their respective culinary influences.

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Use that fancy polka-dot rice cracker to shovel piles of this edible heaven into your greedy maw. There's a reason why Oh likes to call it "sex in your mouth."

If you're anywhere within the sprawling LA metro area, it's worth getting over to Koreatown, pronto, to order some up and wash it down with a cold beer. But if you're far away, the good news is we've got the recipe right here. And the best part is that you won't be slaving over it for the next millennium—this stuff is ready in just a couple of minutes.

MAKE IT: EscaLa's Ceviche

So get out your sharpest knife and get to work on this bad boy (grab a bag of chips and a six-pack, while you're at it), and bring EscaLA to you even if you're stuck in an igloo rather than the shade of a California palm tree.

You're welcome.