Chavez Jose Louis - Chavez, Jose Luis

Jose Luis Chavez

Biography

Born and raised in the Andes mountains of Venezuela to a Peruvian father and a Colombian mother, Jose Luis Chavez, the co-founder and co-owner of Mission Ceviche, has culinary experience that spans three continents.

Jose Luis and his partner, Brice Mastroluca, opened Mission Ceviche in 2015 and his dedication to using the freshest ingredients and foremost culinary techniques have created a huge following on social media; recognition in various print and online media including Insider, El Comercio, El Diario, and others; visits and likes from owners and chefs of the foremost Peruvian restaurants; and a... READ MORE

Born and raised in the Andes mountains of Venezuela to a Peruvian father and a Colombian mother, Jose Luis Chavez, the co-founder and co-owner of Mission Ceviche, has culinary experience that spans three continents.

Jose Luis and his partner, Brice Mastroluca, opened Mission Ceviche in 2015 and his dedication to using the freshest ingredients and foremost culinary techniques have created a huge following on social media; recognition in various print and online media including Insider, El Comercio, El Diario, and others; visits and likes from owners and chefs of the foremost Peruvian restaurants; and a committed following from New Yorkers and international tourists who are attracted to the delicious, healthy menu. In 2017, in response to the devastating flooding caused by El Niño in Northern Peru, Jose Luis initiated and coordinated a social movement, across over 50 Peruvian restaurants in three continents, that raised funds for flood-damaged areas. Jose Luis has also represented Peruvian cuisine at a myriad of international panels and events.

Jose Luis’ unique culinary vision, global perspective, humility, and constant desire to innovate and learn has allowed him to work successfully across a myriad of cultures and to integrate a variety of cuisines into his repertoire. He looks forward to continuing to find opportunities for collaboration, growth, and evolution.

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What is your favorite NYC restaurant? And what is your go-to dish? I really love this Ecuadorian Restaurant in my Neighborhood named, "Genesis". The owner is an older Ecuadorian lady who prepares the most authentic food from Ecuador, which makes me feel like I'm in South America - delicious, good portions, and cheap. Ha! What is your ultimate meal? Definitely sitting around a table with my family eating fresh seafood, rice and beans, yuca, plantains and a delicious "Goat Stew" from Northern Peru. What three things are always in your pantry? Lime, avocado, Aji amarillo If you weren't a chef, what would you be? Astronaut If you could cook with anyone, who would that be? Gaston Acurio What’s your favorite NYCWFF memory? What a great night last year at the 2017 Tequila & Tacos event by Aaron Sanchez. It was gratifying and exciting to see so many people enjoying this festival for a good cause.

Ceviche Mixto

 

Ingredients:

White fish 3 oz
Shrimp (cooked) 2 oz
Octopus (cooked) 1.5 oz
Aji Amarillo Paste 1/2 tbsp
Fresh lime juice 2 oz
Red onion 0.2 (cut into fine juliana slices)
Ginger 0.3 oz
Celery 0.1 oz
Garlic 0.1 oz
Cilantro (a few pieces of micro cilantro)
Salt

 

Directions:

In a blender add the fresh ginger, celery, and garlic and blend everything creating a ginger paste. Then in a cold bowl, put the seafood (white fish, shrimp, octopus) cut into one inch pieces. Mix it with the aji amarillo paste and salt, 1/2 teaspoon of the ginger paste, and add the fresh lime juice. Let it rest for at least two minutes. It is key to double check the salt balance with the lime acidity. When it’s almost ready, top it off with thin sliced fresh onions and cilantro garnish and voila!