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The Dish: Foie gras ceviche
Where to Get It: Ocopa, 1324 H St. NE; (202) 396-1814; ocopa.kitchen
What It Is: Chef Carlos Delgado blends foie gras into the leche de tigre (“tiger’s milk”)—the ceviche marinade that consists of lime juice, fish stock, garlic, and celery. He then adds sweet potato to the plate and more foie gras that’s “been made into almost like a ganache, so it’s not being seared.” It’s garnished with purple onion, green apple, sweet drop peppers, crunchy dehydrated onions, and herbs.
What It Tastes Like: Delgado says blending the fattened liver into the leche de tigre “brings out more of the flavor of the foie gras as you eat it. It still makes you think ceviche, but when you start eating it, it automatically changes the flavor in your mind to foie gras.” He describes the flavors as salty, citrusy, sweet, and rich.
The Story: Delgado created the dish as part of the neighborhood’s second annual “Foie La La” promotion. Eight other restaurants along H Street NE have also created their own foie gras dishes, which will be available through Dec. 25. Diners can then vote for their favorite at foielala.com. While most of the restaurants are searing their foie gras, Delgado wanted to “create textures and flavors that people wouldn’t normally think [of].”
Photo courtesy Carlos Delgado