Restaurateur Grant Smillie reunited two top chefs at his Hot-Listed Marmont for one night in March 2025, celebrating the 10 year anniversary of EP & LP, his Hollywood eatery-slash-party space. The head chefs, Louis Tikaram of EP & LP and Mark Tagnipez of Marmont, reincarnated classic dishes from their days working together in Tinseltown; like this fragrant, fresh ceviche.
“It’s a very Polynesian-slash-Austronesian dish”, says Tagnipez.
“You can find it almost anywhere in the Pacific Islands. It’s got coconut milk, lime juice, fish sauce, sugar, a little bit of vinegar, some chilli oil, lemongrass and shallots.”
“It’s very aromatic and quite acidic. The coconut milk adds a nice texture and mouthfeel. And Ora King’s an amazing salmon.”
Kokada Salmon Ceviche
Ingredients
Pickled green chillies
10ml water
5ml white vinegar
5g caster sugar
1 long green chilli halved, sliced and deseeded
