Mission Ceviche

Classic Ceviche

Fresh white fish cured in citrus leche de tigre with red onion, cilantro, and choclo — the benchmark dish that defines the kitchen's confidence with acid and balance

Ceviche Mixto

The signature: tender fish, octopus, and shrimp bathed in bright leche de tigre — the dish that earned the Michelin star.

Tiradito

Thinly sliced raw fish in the style of Japanese-Peruvian Nikkei cuisine, dressed with aji amarillo and citrus — delicate and precise

Causa

Chilled layered potato terrine built on yellow aji amarillo potato with a creamy seafood or chicken filling — a classic Peruvian comfort dish done properly

Grilled Octopus

Tender octopus with a perfect char — beautifully prepared and one of the most-ordered appetizers.

Lomo Saltado

Stir-fried beef tenderloin with tomatoes, onions, and soy in the Chinese-Peruvian chifa tradition, served with rice and fries — deeply savory and satisfying

Branzino

A cleanly prepared whole branzino — flaky, well-seasoned, and a lighter alternative to the heartier mains.

Leche de Tigre Shot

The leftover citrus-aji curing liquid served as a small drink — acidic, spicy, and restorative; a litmus test for the kitchen's ceviche base

Pisco Sour

A textbook pisco sour — frothy, citrusy, and the ideal way to begin a Peruvian meal.

Arroz con Leche

Peruvian-style rice pudding with cinnamon and a caramelized top — comforting and well-executed dessert to close a ceviche-heavy meal

Tres Leches Cake

Moist, perfectly balanced tres leches — a sweet finish that honors the Peruvian dessert tradition.

Burger and Fries