The Destination Peruvian Restaurant You Need To Visit Today

I’ve long been a fan of Peruvian food, the vibrant flavors and colors, the influences from other cultures such as China and Japan, and the freshness of the ingredients that go into the beautiful dishes.

As much as I love Peruvian cuisine, I’ve not been able to get my fix in New York because I couldn’t find a restaurant that was up to par and lived up to the tastes I had experienced on my multiple trips to South America.

That changed when I discovered Mission Ceviche, a restaurant that delivers in every way you want when you’re dining out. An Upper East Side location has been open since 2019, but I went to the new Union Square outpost and wow!

Let’s put the food aside for a minute, which is exceptional by the way. This is a seriously buzzy spot with fabulous design, a glamorous crowd, and an incredible bar offering fantastic wines, cocktails, and a lineup of piscos, tequilas, mezcals, and other spirits.

Then there’s the menu itself: ceviches, of course, sashimis, grilled meats anf seafoo, noodle and rice dishes that nod to the Chinese influence in Peru are all part of the lineup and so much more

Make no mistake, when you come here, you’re on a night out- it’s a destination you must visit today. I’ve been twice and can’t wait to dine there again and again as much as I can.

Mission Ceviche is a collaboration between Chef Jose Luis Chavez and hospitality entrepreneur Brice Mastroluca.

Chef Jose was born in Venezuela and found his culinary calling after leaving university. He attended culinary school in Peru and started his career.

Brice was born and raised in the French Alps and grew up eating high quality French cuisine. He developed a passion for food and hospitality as a child. He traveled the world and worked in different jobs to learn about mixology, restaurant management, and hospitality. The result of his travels is Mission Ceviche.

I interviewed the duo recently about how they met, their vision for the restaurant, and the ideal meal they want first-time diners to order, who, let me tell you, will be repeat customers just like me.

How did you two meet and decide to open a Peruvian restaurant together?

Chef Jose: We worked together at a very popular French restaurant in Chelsea, and I was managing. We got along well and worked together for many years, and then we had the chance to open pop-ups in the South of France. That’s where I really saw Brice’s vision, his entrepreneurial spirit. He came to me with the idea for a fast-casual Peruvian concept, a ‘Peruvian poke’ stand. And you know, we just clicked. We knew we had something special with the flavors of Peru. He was the one who said, ‘Let’s do this,’ and I was ready to build this adventure in 2015 to be the ambassador of Peru, in New York.

Brice: Our collaboration was immediate, and we quickly built a strong partnership. A year later, we were both sent to a pop-up beach club for the Cannes Film Festival in France, where our shared passion for innovative cuisine and cocktails led to the creation of a Ceviche Haute Couture. It was a great success, and it was clear to us that we made an incredible team.

Building on our success, we didn’t hesitate to take the next step. Less than a month later, we rented a booth at Gansevoort Market, launching a fast-casual concept serving ceviche in disposable bowls. Within weeks, our ceviche became the talk of the town, fueling our desire to build something even bigger. In 2019, we took the leap and opened our first full-service restaurant on the Upper East Side, marking the official launch of Mission Ceviche.

Tell me about the concept of the restaurant.

Chef Jose: You know, leaving Venezuela for Peru in 2006, when I was just 21 or 22, changed everything. I went there to connect with my father’s roots, but I found so much more.

I was completely captivated by the culture, the vibrant ingredients, the incredible diversity of Peruvian cuisine. It wasn’t just learning techniques – it was falling in love with a way of life. I felt this incredible sense of gratitude, like Peru was giving me a second chance, a new purpose. After years of working in restaurants and traveling throughout Peru, I knew I had to share this experience.

So, when I moved to New York in 2012, I brought that love with me. Mission Ceviche is my way of paying homage to Peru, sharing those memories, and bringing the authentic flavors with New Peruvian cuisine and spirit of the country to New York.

Brice: Mission Ceviche’s core concept is to provide a welcoming, yet refined, dining experience, ensuring each guest leaves with a memorable experience. We achieve this through the presentation of bold, vibrant flavors, complemented by an engaging ambiance of curated music, visual elements, and meaningful art. Our commitment to authenticity is reflected in our open kitchen, which allows patrons to observe the seamless collaboration between our service and culinary teams, fostering transparency and trust.

In addition, our dining space is designed to encourage communal celebration, featuring large, round tables ideal for gatherings. Our goal is to be recognized not merely as a restaurant, but as a distinguished destination, renowned for our exceptional ceviche and exquisite Peruvian cuisine within the city.

Describe the cuisine.

Chef Jose: It’s ‘New Peruvian Cuisine.’ It’s about respecting the traditions, the roots of Peruvian cooking, but also pushing boundaries. We’re taking those classic flavors and adding modern touches, bringing in influences from other cultures.

Brice: It’s truly a celebration of Peru’s diverse culinary landscape. I’ve always believed that great food, especially Peruvian food, is about letting the ingredients speak for themselves. We’re not trying to reinvent the wheel, but rather, enhance the natural beauty of the ingredients with thoughtful, modern touches.

Your menu has influences from China and Japan. How do these countries figure into Peruvian food?

Chef Jose: Peru has a long history of immigration, and the Chinese and Japanese communities have had a huge impact on our food. You see it in dishes like our Nikkei ceviche, where we blend Japanese techniques and ingredients with Peruvian flavors. It’s a beautiful example of how cultures can come together on a plate.

What are some common ingredients diners can expect in their dishes?

Chef Jose: For me, it’s always fresh lime, aji amarillo, garlic, salt, and pepper. Those are the building blocks of Peruvian flavor. The lime gives that bright acidity, the aji amarillo adds that fruity heat, and the garlic brings depth. It’s about using those ingredients to create something truly special. If you don’t have those, you can’t really make authentic Peruvian food.

If you had to pick the ideal meal for a first-time diner at Mission Ceviche, what should it be?

Chef Jose: The ‘Mission Experience,’ without a doubt. It’s a new five-course tasting menu that really showcases what we’re about. You’ll get to try different ceviches, our Nikkei flavors, and other dishes that highlight the range of Peruvian cuisine. It’s like a journey through Peru on a plate.

Brice: I’d definitely start with our Ceviche Mixto. It’s a fantastic introduction to our flavors, with fresh seafood and the bright, tangy taste of Aji Amarillo and our signature Tiger’s Milk.

Next, I’d recommend our Tuna Ceviche Nikkei, which is a wonderful combination of delicate tuna, Yuzu, and soy, showing our Japanese-Peruvian fusion. For the main courses, I’d suggest our Lomo Saltado. It features tender filet mignon, stir-fried with vegetables and spices, showing our Chinese influence.

Finally, I’d recommend our Arroz Con Mariscos, which is a rich and flavorful seafood dish that really highlights the best of Peruvian coastal cooking.

Your drinks menu is as impressive as the food. Tell me about the wines, spirits and cocktails.

Chef Jose: We wanted to celebrate pisco, the national drink of Peru. We have a great pisco bar with all sorts of pisco sours, from classic to creative variations. We also have other Peruvian drinks, like Chicha Morada.

Mission’s Ceviche’s design at both locations is striking. Tell me more about it. Who is the designer, and what kind of setting are you striving to create?

Chef Jose: We wanted to create a space that reflects the spirit of Peru, but also feels modern and elegant. After the success of our Upper East Side location, we expanded to Union Square in a 5,000 sqaure-foot space.

We worked with Chris Kofitsas from New World Design Builders. We wanted to capture the vibrant colors and textures of Peru, but also create a sophisticated dining experience. We used a lot of wood, lush greenery, and unique lighting to create a warm and inviting atmosphere. It’s about bringing a piece of Peru to New York, and making it feel like you’re stepping into a special place.

Brice: Our vision was to create an organic, timeless design that merges the jungle and ocean of Peru with the vibrant energy of Manhattan. For our first location on the Upper East Side, we used a mix of wood, plants, ropes, and stone, earning it the nickname “Oasis of the Upper East” from locals.

Expanding into a five-times larger space in Union Square, we hired the renowned interior designer Chris Kofistas, who created an exceptional design that beautifully complements the space. The second location features an Italian marble stone ceviche bar, a stunning fireplace, and a massive, beautiful rope chandelier. The space is filled with live plants, bringing the natural elements to life. Both locations also showcase unique, handcrafted artwork by Peruvian artists, adding a layer of authenticity.