Old Town’s charm is that it hasn’t changed much since 1769, when Junípero Serra first opened a craft cocktail and kombucha mission. Plus-size margaritas, rivers of salsa, mariachi music, and walls of tequila are still de rigueur. But there’s a new arrival with Ceviche House.
Chef Juan Carlos Récamier started Ceviche House at farmers’ markets in 2014, mixing local catch and inseason produce for super-fresh riffs on Mexican raw plates—ceviches and tiraditos. His first brick-and-mortar in North Park was wildly successful, but tiny. So he closed it and bet big with this spot on Old Town’s main drag, six times the space (2,400 square feet).
Try the aguachile, a fiery lime-and-cilantro play on ceviche with thin cucumber noodles to cool off.
2415 San Diego Avenue, Old Town
Ceviche House Finds a New Home in Old Town
Photo: Paula Watts
