Ceviche, rotisserie chicken with our famous green sauce and a full Peruvian bar. Two Manhattan locations, each with its own menu, plus catering and private events.
Our concept is simple and hard to copy: cook traditional Peruvian recipes with a large share of ingredients brought from Peru. The ají, the corn, the spices and the techniques travel — that is why the flavour tastes like Peru and not like an interpretation of it.
Don Ceviche opened in 2017 and is now a Manhattan company: two locations with their own menus, a catering and private events division, and one documented kitchen standard that every site and every event runs on.
Step inside our kitchens: the cure, the coals and the team behind every plate in Manhattan.
One kitchen standard, two experiences: a quick-service counter at Essex Market, and a full restaurant with a Peruvian bar in the East Village. Each has its own menu — check which one you are visiting.
The full Peruvian experience. A broader menu, a room built for sharing, and a full bar pouring the classics — Pisco Sour, Chilcano — plus a Happy Hour worth arriving early for. This is Peru at dinner: unhurried, generous, loud in the best way.
Where it started, and where Peru moves fast. A quick-service counter inside the market: ceviche cured to order, our rotisserie chicken with green sauce, and plates that travel well. Peruvian food at market pace, without giving up the recipe.
Both formats run on the same recipes, prep discipline and suppliers — which is what makes a third site a decision about location, not about reinventing the food. We are open to conversations with food halls, developers and hospitality groups.
Our East Village restaurant runs a full bar built around Peru's traditional drinks. Start with a Pisco Sour, move to a Chilcano, and let dinner take its time.
Reserve at East VillagePeru's national cocktail: pisco, fresh lime and a silky egg-white foam, finished with dried citrus.
Pisco, lime and ginger ale over ice. Light, bright and made for a long table.
Pisco Sour, Chilcano and the full bar at Happy Hour prices. Come early for a drink and stay for dinner.
A chef-run catering division serving corporate clients, weddings and private celebrations across New York City — from passed anticuchos to a live ceviche station cured in front of your guests, with one point of contact from proposal to service.
Or reach the events desk directly at (917) 675-6115.
We work with food halls, developers, hotels and hospitality groups to open Peruvian formats that are already proven in New York — documented recipes, trained teams and a supply chain that holds the standard.
Order to your door, take a table at either location, or hand us the event. Whichever format, the leche de tigre is cured the same day.
