Classic Rocoto Ceviche

Name: Classic Rocoto Ceviche
Prep time: 10 s
Total time: 11 s
Yield: 1
Cuisine: Peruvian
Ingredients: FOR THE CEVICHE; Mahi-mahi; Fresh lime juice; Leche de tigre rocoto (see below); Red habanero pepper (optional); Red onion; Cooked Peruvian corn (choclo) or sweet corn; Cooked sweet potato; Cancha (toasted corn nuts) or roasted corn kernels; Plantain chips; Cilantro; Small piece of lettuce; Small amount of seaweed (optional); Salt and black pepper; FOR THE LECHE DE TIGRE ROCOTO; Fresh lime juice; Cold fish or vegetable broth; Red chili (rocoto or a mix of red bell pepper + habanero); Small garlic clove; Red onion; Cilantro; Fresh ginger; Salt

12 Jun 2025

José Luis Chávez

Chef

Difficulty

Easy

Total Time

11MIN

Cuisine

Peruvian

Ingredients

FOR THE CEVICHE

Mahi-mahi: 3.5 oz (diced)

Fresh lime juice: 1 oz

Leche de tigre rocoto (see below): 2 oz

Red habanero pepper (optional): 1 (sliced thin)

Red onion: 0.5 oz (thinly sliced)

Cooked Peruvian corn (choclo) or sweet corn: 1.3 oz

Cooked sweet potato: 0.65 oz (diced)

Cancha (toasted corn nuts) or roasted corn kernels: 0.35 oz

Plantain chips: 0.25 oz

Cilantro: pinch (chopped)

Small piece of lettuce: for garnish

Small amount of seaweed (optional): for garnish

Salt and black pepper: pinch

FOR THE LECHE DE TIGRE ROCOTO

Fresh lime juice: 1/2 cup

Cold fish or vegetable broth: 1/3 cup

Red chili (rocoto, or a mix of red bell pepper + habanero): 1 tbsp (chopped)

Small garlic clove: 1

Red onion: 1 tbsp (chopped)

Cilantro: 1 tbsp (chopped)

Fresh ginger: 1/2-inch piece

Salt: to taste

In 2016, Chef José Luis Chavez had a “truly transformative” experience when he tried ceviche for the first time. Having moved from the mountains of Venezuela to Lima, Peru, he had “never tasted anything like it.” The combination of fresh fish, vibrant sauce, crisp onions, and the zing of leche de tigre was an epiphany.

“It literally changed my life and ignited my passion for this dish,” he says. “Mission Ceviche is a direct result of that moment and my interpretation of this incredible culinary experience. When I prepare tableside ceviche, it's my way of sharing that initial sense of wonder and the fresh, vibrant flavors I fell in love with.”

How to make Classic Rocoto Ceviche

01.

MAKE THE LECHE DE TIGRE ROCOTO

Blend all ingredients until smooth.
Taste and adjust salt or lime as needed.
Strain for a smoother texture, if desired.
Keep chilled until ready to use (up to 2 days in the refrigerator).

02.

ASSEMBLE THE CEVICHE

In a cold mixing bowl, combine diced mahi-mahi, salt, and habanero. Mix for 10 seconds.
Add lime juice and let sit for 1 minute.
Add leche de tigre and a pinch of cilantro. Mix gently.
Plate with choclo, sweet potato, red onion, seaweed, lettuce, cancha, and plantain chips.
Serve immediately.

12 Jun 2025

The Chef

Born in the Andes mountains of Venezuela to a Colombian mother and a Peruvian father, Chávez was immersed in cultural and culinary diversity from an early age. His father’s work as a livestock farmer and owner of an Italian bakery inspired Chávez’s appreciation for fresh ingredients and creative cooking. This environment fueled his passion for food, which blossomed in the kitchens of Mérida, Venezuela. Chávez moved to his father’s homeland, Peru, to refine his craft, where he attended culinary school and embraced the country’s rich gastronomic traditions.

During five formative years in Latin America’s culinary hub, Chávez worked in top restaurants, explored the country’s regional cuisines, and launched his first entrepreneurial ventures. These experiences deepened his understanding of Peruvian culinary heritage and prepared him for the next chapter of his career. In 2012, he moved to the United States, determined to share Latin America's bold, fresh flavors with a global audience.

In New York City, Chávez brought his vision to life with the launch of Mission Ceviche, a restaurant dedicated to showcasing the richness of Latin American cuisine. His signature ceviche is at the heart of its menu, made with sustainably sourced seafood, zesty citrus, and vibrant herbs. Critics and diners have praised Chávez’s ability to balance tradition with creativity, making Mission Ceviche a must-visit culinary destination. Its success led to the opening of a second location in Union Square.

For Chávez, Mission Ceviche is more than a restaurant—it is a tribute to his heritage and the transformative experiences that shaped his journey. The concept is inspired by his time in Peru, where he discovered the importance of gratitude, adventure, and constant learning. Chávez hopes to evoke his guests' the same sense of wonder and connection.

Beyond the kitchen, Chávez remains deeply connected to his roots, frequently returning to Peru for inspiration. He is also a dedicated mentor and community advocate, supporting aspiring chefs and leading global fundraising initiatives for underprivileged communities. Looking to the future, Chávez plans to expand his ventures while continuing to celebrate Latin America’s rich culinary heritage. His journey from the Andes of Venezuela to the kitchens of New York City reflects a deep respect for tradition, innovation, and commitment to inspiring future generations of chefs.

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