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Ceviche House Shutters In San Diego's Old Town After Less Than A Year In Operation

October 2, 2018

Last year, Ceviche House relocated from a small storefront in North Park to a sprawling space in San Diego's Old Town community, but after less than a year in business at its newer location, the company has announced it has shuttered.

Founded by owner and chef Juan Carlos Récamier as a stand at local farmers markets in 2014 before opening the tiny 400-square-foot brick-and-mortar location in North Park in 2015, Ceviche House made the move to a full-service restaurant and opened in the 2,400 square-foot space that last housed El Charko Grill & Bar in San Diego's Old Town neighborhood in November 2017. Many industry insiders speculated that this move was a large leap for, what was then, a successful fast-casual concept.

"It is with a heavy heart and emotion that we announce the closure of Ceviche House, a decision that was so difficult to come to, but unfortunately inevitable," said a post on the company's social media accounts. "We started out in 2013 and thanks to the support and love from you: our community, we were able to grow as we did."




Farewell and thank you San Diego! It is with a heavy heart and emotion that we announce the closure of Ceviche House, a decision that was so difficult to come to, but unfortunately inevitable. We started out in 2013 and thanks to the support and love from you: our community, we were able to grow as we did. We want to especially thank everyone at @specialtyproduce @tunaharbordocksidemkt & @catalinaoffshoreproducts . Thank you for believing in our mission and values, which will live on. Thank you to our team, so diverse and full of life, we became a family who care and respect each other. Now we move on, we learn and we grow. Please... keep supporting the local San Diego fishermen and our local farmers. They are pivotal to our future, the future of our communities and our sustainable local food system. Gracias San Diego! #CevicheHouse
A post shared by Ceviche House (@cevichehouse) on
There is no word yet on if Récamier intends to revive Ceviche House in another form, whether it be as a caterer and farmers market vendor or within a smaller, less-ambitious space. Those looking to get a taste of Récamier's product can attend this month's Baja Culinary Fest, where the young chef is slated to be a participant.

For more information about Ceviche House, visit cevichehousesd.com.