SHEBA: WE HAVE CHEF RICARDO WITH US THIS MORNING. RACHEL: HE OPENED UP THE HUMMING BIRD CEVICHE HOUSE. YOU'RE HERE FOR CEVICHE HOUSE AND NOW TELL US ABOUT THE PERSONAL STORY BEHIND THIS? >> THE HUMMING BIRD, WHICH IS IN 1600 ECHO PARK. IT'S A NAME FROM PERU. SHEBA: THE HUMMING BIRD. >> THE REASON IS WHEN I WAS YOUNG, I LOVED COOKING AND EVERYTHING I LEARNED FROM MY FAMILY. TEACH ME HOW TO COOK. THERE'S A LITTLE HUMMING BIRD. SHEBA: ALL THE AWARDS, IT PAID OFF KNOCKING ON THE RIGHT DOOR. >> WE GOT A MISO WITH A HINT AD THIS IS ACTUALLY THE CUISINE AND CEVICHE AND PERUVIAN CUISINE AND THIS IS A SAC SALAD WITH P PROSO AND STUCK IN THE APPLE AND IT'S DRIED. >> THIS IS OUR OCTOPUS THAT TAKES SIX HOURS TO COOK. WE HAVE THE MOST WITH PEMBERTONERS AND THE CHEESE ONLY AND A LOT OF THEM ON THE WAY. >> YOU'RE GOING TO BE FEATURED AT SMITHSONIAN AND >> I WAS INVITED TO MEET THAT AND HE WAS GOING TO BE OPEN FOR WHERE HELL BOO WITH THEM. >> GOING FOR JELL TON. >> THANK YOU. I NEED TO KNOCK ON SOME MORE DOORS. IT'S GOING FOR THEM ON THE SIALINE. IT LANDS RIGHT. >> IT'S MORE OF THE NEIGHBORHOOD RESTAURANT AND HAPPY WITH THEM AND IT'S THE COMMUNITY AND EVERY SINGLE DISH IS MADE WITH LOVE. >> BEAUTIFUL >> WE CAN TASTE THE LOVE AND FLAT BRED AND TAKING YOU SO MUCH AND GOING IN THE PARK AND WE'LL HAVE MORE INFORMATION ON