Seatopia Dinner Series: A Desert Gathering with Heather Roma Wicks & Chef Daniel Ceballos

Some evenings feel like pure magic - where food, place, and people all align to create something unforgettable. That was exactly the case at our Seatopia Dinner Series gathering in Joshua Tree, hosted by the incomparable Heather Roma Wicks with a stunning menu by Chef Daniel Ceballos.

Set against the desert landscape, guests were welcomed into Heather’s warm, vibrant world. Every detail reflected her eye for aesthetic beauty and intentional living - from seashell cups to the cozy, desert-inspired décor that set the stage for connection. With the sun dipping behind the Joshua trees, conversation flowed effortlessly, fueled by beautifully prepared seafood and the shared joy of gathering around the table.

Meet the Host: Heather Roma Wicks

Heather Roma Wicks is a trailblazing entrepreneur and influencer with decades of experience in fashion, wellness, social media, and marketing. She is the founder of The Westside Collective, the creative force behind Beer Burros & Brands and Lupasamama, and co-owner of the Sacred Woman Collective Hi Desert Branch. She’s also an influencer who has collaborated with top lifestyle brands, celebrated for her ability to curate unforgettable experiences and capture their magic.

For Heather, seafood has always been part of her story.

Earliest Memory of Seafood

“I was born in the Virgin Islands and grew up on the coast in Connecticut and Florida, so seafood has always been a big part of my life. Lobster rolls in CT, grouper fingers in FL, and the occasional fresh catch of the day from the boat and grilled that same night were such great memories for me. I never lived more than 5 minutes from the beach until I moved to LA.”

Favorite Way to Enjoy Seatopia

“I love the Seatopia sushi-grade salmon. The quality is beyond, and it’s just so simple to defrost, slice, and put on some sushi rice. I love to add a little bit of yuzu, pickled ginger, and soy sauce spray from the sashimi starter kit. Literally the cleanest and best meal ever!”

Staying Grounded in Daily Life

“We live on a ranch, so being close to the animals grounds me every morning. Plus a little self-care. My ritual every morning is oil and gua sha my face, walk around the property and feed all 17 of our animals, then come inside and have a maple cinnamon protein coffee. It’s all so grounding and I love to start my day this way. The rest of the day can be so chaotic, homeschooling three kids, so starting my day with this ritual helps so much!”

Meet the Chef: Daniel Ceballos

With over 17 years in the restaurant, wellness, and packaged goods world, including 13 years as Chief Culinary Innovation Officer at Juice Press in NYC, Chef Daniel Ceballos brings a wealth of culinary expertise to every meal he creates.

Now based in Joshua Tree, Daniel draws on his Mexican heritage and global influences to craft soulful, seasonal meals that celebrate the land and nourish the body. His approach blends sustainability and creativity, rooted in ingredient-driven dishes that inspire both awe and appetite.

The Menu: Inspired by Sea & Desert

Chef Daniel created a menu that was as vibrant as the setting itself. From the first bite, each dish highlighted the clean flavors and artistry of Seatopia’s sushi-grade seafood.

Cocktail Hour

• Yellowtail Sashimi Tostada

• Crispy Rice with King Salmon

• Black Garlic Aguachile Scallops

Seated Dinner

• Grilled Whole Trout “Tikin Xic” - a showstopping centerpiece marinated in a citrusy miso-achiote blend, wrapped in banana leaf, and grilled to perfection (recipe below).

Featured Recipe: Grilled Whole Trout “Tikin Xic”

By Chef Daniel Ceballos

A dish inspired by the traditional Mayan method, this trout balances citrus, umami, and smokiness — perfect for sharing at a dinner party under the stars.

Ingredients (Serves 2–4):

• 1–2 whole Seatopia trout

• 2 tbsp white miso

• 1 tbsp achiote powder

• 2 cloves garlic, minced

• Juice of 1 orange

• Juice of 1 lime

• 1 tbsp olive or avocado oil

• ½ tsp salt

• 1 sheet banana leaf (or foil/parchment as backup)

• Optional: pickled red onions, fresh herbs, tortillas

Steps:

1. Make the marinade: Mix miso, achiote, garlic, citrus juices, oil, and salt into a smooth paste.

2. Prep the fish: Pat trout dry, score lightly on both sides, and rub marinade inside and out. Let marinate 30 min–2 hours in the fridge.

3. Wrap & grill: Soften banana leaf over an open flame or dry skillet. Wrap fish and secure. Grill over medium heat for ~6–8 minutes per side, or roast in a 400°F oven for ~20 minutes.

4. Serve: Unwrap and serve with lime wedges, pickled onions, warm tortillas, and fresh herbs.

Why This Dinner Mattered

This Joshua Tree gathering was more than just a dinner - it was a celebration of intentional living, sustainable food, and the magic of community. Heather’s aesthetic eye and grounded energy, paired with Chef Daniel’s culinary artistry, made for an evening that embodied what our Seatopia Dinner Series is all about: good people, good food, and a shared vision for a healthier planet.

Beautiful photography by @victoriaposhphotography

🌊 Want to join us at a future Seatopia dinner? Follow along @seatopia for upcoming gatherings, recipes, and behind-the-scenes stories from our ambassadors and chefs.