Acclaimed Ceviche Project Pop-Up Restaurant at Viceroy Zihuatanejo's and Ixtapa's Capella Resorts
The Viceroy Zihuatanejo & Ixtapa’s Capella Resorts recently celebrated local Mexican artisans through food at both of their locations in Mexico. On March 17 and 18, the properties played host to the Ceviche Project, celebrated for creating extraordinary, mouth-watering ceviche wrapped in an intimate dining experience of sophistication and camaraderie.
Ceviche Project is a pop-up concept started in Los Angeles in 2011 by a native of Mexico, Octavio Olivas, and his wife Shannon, who are passionate about ceviche and bringing people together in friendship and comity to eat and enjoy. Their exclusive events, held in private homes and restaurants worldwide, have garnered acclaimed reviews. Each combines cocktails, five courses with wine pairing, music, the highest quality and freshest seafood available, a wide range of ingredients from every type of citrus fruit and chile pepper to pomegranate seeds and edible flowers, work-of-art presentations, and unique and experimental recipes and combinations. Every pop-up is completely different; they never do the same menu twice.
"We've partnered with Ceviche Project because they are not only masters at preparing one-of-a-kind, delicious ceviche but also in orchestrating a delightfully good time for all," said Martin Kipping, the general manager of Viceroy Zihuatanejo. The property is dedicated to supporting local artisans through celebrations like this one. “Viceroy is very committed to local authentic arts, cuisine, and history; the property is showcasing on a weekly basis mariachis and a Mexican street fair with local artists, while offering a Mexican marketplace dinner in La Villa restaurant. In the past the Viceroy has participated in showcasing events like the Day of the Dead celebrations with pre-Hispanic dancers and other dance groups out of the states of Guerrero and Michoacan and more.” The property is home to two gourmet restaurants and a Coral Bar where ceviche tastings are the specialty.
The decision to bring the Ceviche Project to the resort was an easy one. Kipping explains, “Viceroy Zihuatanejo sees its necessity to support local and international outreach for the destination. This specific Ceviche Project has proven itself in other parts of the world. Where better to offer this as an enhancement to the culinary calendar of our destination than in Ixtapa and Zihuatanejo, a town known for its freshly caught seafood?”
The property was also excited to share their list of Mexican wines with guests at the pop-up. Mexican wines make up 40 percent of their wine collection, and the list is still growing. “Mexican white wines with their characters are interesting to pair with ceviche. Flavors of the ceviche range from a sweeter Acapulco-style ceviche to more citrusy styles further up the Pacific Coast. Some of the popular grape varietals, like some sweeter and oaky chardonnays, [work] nicely with some dishes, and dryer and citrusy sauvignon blanc with other ceviche styles.”