Mission Ceviche restaurant, located in the Meatpacking District of New York City, celebrates Peruvian culture and community through food. Mission Ceviche connects people, culture and diversity to New York food markets.
For the past century, Asian and African immigrants have settled in Peru, making it an amazing culinary destination. Last year, the National Restaurant Association included Peruvian cuisine as one of the top 20 trends to watch in 2018.
Mission Ceviche features a traditional, yet modern interpretation of Peruvian cuisine. The restaurant supports its local community by working with local vendors and farms to source the best produce and ingredients. The restaurant also collaborates with local artists for interior installations and other creative concepts.
Mission Ceviche is a modern international space representing creative expression, individuality, and innovation in its cuisine and environment.
If you can’t make it to the restaurant, you, too, can enjoy one of Mission Ceviche’s Peruvian specialties, Classic Peruvian Ceviche, in the comfort of your own home.
Recipe courtesy of Chef Jose Luis Chavez of Mission Ceviche.
- 5 ounces white fresh fish (such as flounder, fluke, octopus, shrimp or any firm white fish)
- Juice of 8 fresh, juicy, limes
- 1/4 red onion, finely julienned
- To taste Salt
- 1 Red habanero chile, brunoise cut (finely diced)
- Pinch (depending on how spicy you like it) Rocoto paste (a Peruvian pepper dating to pre-Incan times)
- 1 Mix all ingredient together in a bowl.
- 2 Garnish with some peruvian corns (cancha) and cubed sweet potatoes.
- 3 Serve immediately!