Mission Ceviche Expands to Union Square: A New Home for Peruvian Innovation

Introduction: From Upper East Side Roots to Downtown Flair

New York City’s culinary scene is always in motion, but some stories feel more like milestones than trends. The upcoming opening of Mission Ceviche in Union Square is one of those moments. Building on the success of their original Upper East Side location, chef Jose Luis Chavez and co-founder Brice Mastroluca are set to launch a bold new chapter of their brand, bringing refined Peruvian flavors and striking Nikkei influences to the heart of downtown Manhattan.

Officially opening on July 24, the new Mission Ceviche aims to deliver a deeper, more immersive version of what diners already love—modern Peruvian cuisine that honors tradition while boldly looking forward.

The Story Behind the Concept

Mission Ceviche began as a small idea fueled by a big vision: to bring true Peruvian cuisine to a wider New York audience in a way that felt authentic, contemporary, and unafraid to evolve. When it first opened its doors on the Upper East Side in 2019, it was clear that this wasn’t just another Latin American-inspired eatery—it was a cultural bridge between continents, generations, and flavors.

Chef Jose Luis Chavez, originally from Venezuela with strong Peruvian roots, envisioned a restaurant that reflected his upbringing and culinary education. Drawing on both his family’s traditions and his professional experiences in top kitchens on the East Coast, Chavez partnered with Mastroluca to build a concept that was approachable yet elegant, playful yet precise.

Now, as the brand prepares to expand into Union Square, that original spark has grown into a flame—fueled by community support, critical acclaim, and a steadily growing fan base.

A Chef’s Culinary Philosophy: Where Heritage Meets Innovation

Jose Luis Chavez doesn’t just cook Peruvian food—he reimagines it. His menus are built around Nikkei cuisine, a culinary style that blends Japanese precision with Peruvian ingredients, creating dishes that are at once comforting and completely new.

Chavez’s approach reflects a deep respect for traditional techniques—think aji amarillo sauces, fresh lime-drenched ceviches, and slow-cooked anticuchos—paired with contemporary elements like microgreens, miso glazes, and unexpected textures.

What drives his cooking is not only taste but narrative. Every dish tells a story—of migration, fusion, resilience, and rediscovery. From his family’s kitchens in South America to his rigorous training in American culinary institutions, Chavez’s identity is built into every plate.

What Makes the Menu Special

Mission Ceviche’s name may highlight a signature dish, but the menu goes far beyond ceviche alone. It's a curated journey through Peruvian flavors, designed for both the uninitiated and the deeply familiar.

Ceviches and Tiraditos

At the center of the menu is, of course, ceviche—bright, acidic, and expertly balanced. The classic version uses fresh fish marinated in leche de tigre, with red onion, cancha, and sweet potato. Chavez also offers tiraditos, thinly sliced raw fish with Japanese-style sauces and spicy citrus emulsions.

Nikkei Fusion

From the tuna tartare with avocado and yuzu to the miso-marinated sea bass, Mission Ceviche’s Nikkei offerings highlight how effortlessly Peruvian and Japanese techniques can complement one another. These aren’t gimmicks—they’re genuine culinary conversations.

Hot Dishes and Grilled Favorites

The lomo saltado—a Peruvian stir-fry with beef, onions, tomatoes, and soy—is elevated with modern flair. Anticuchos, traditional skewers, are grilled to perfection, offering smoky richness that pairs beautifully with bold sauces like huacatay or rocoto.

Desserts and Drinks

Sweet finales include lucuma mousse and chicha morada sorbet, paired with a beverage program that includes pisco cocktails, house-made infusions, and South American wines.

The Atmosphere: A Modern Space for Cultural Connection

The new Union Square location is designed to be more than just a place to eat—it’s a space that evokes movement, color, and rhythm. Drawing design inspiration from the streets of Lima and the freshness of the Pacific coast, the restaurant features earthy textures, oceanic tones, and clean, open lines.

It’s modern but never sterile, vibrant but never overwhelming. With an open kitchen and carefully curated lighting, guests feel drawn into the culinary experience from the moment they step inside.

This new location also offers an expanded dining area and bar, giving Mission Ceviche the ability to host events, tastings, and chef collaborations—further embedding it in New York’s downtown food scene.

Mission Beyond the Plate

For Chavez and Mastroluca, Mission Ceviche isn’t just about business—it’s about representation. In a city as diverse as New York, elevating Peruvian cuisine with integrity means pushing back against stereotypes and embracing authenticity.

They are committed to sourcing responsibly, supporting immigrant communities, and mentoring the next generation of Latin American chefs. Their kitchen is a place of cultural exchange and growth, where identity is celebrated and cuisine is constantly evolving.

Conclusion: A Flavorful Future at Union Square

As Mission Ceviche opens its second home in Union Square, it enters a new era—one marked by expansion, creativity, and continued cultural storytelling. For chef Jose Luis Chavez and his team, this moment isn’t just a business milestone—it’s a celebration of heritage, innovation, and the power of food to connect people across borders.

For diners, it’s a chance to experience Peruvian cuisine at its most dynamic, from the brightness of ceviche to the boldness of Nikkei flavors, all set in one of Manhattan’s most energetic neighborhoods.

So, whether you’re already a fan from the Upper East Side or discovering Mission Ceviche for the first time—this Union Square gem is ready to welcome you with open arms and a full heart.