Beneath the rumble of Queens’ elevated tracks and moments from JFK, Caleta 111 Cevicheria + New York City channels Lima’s coastal swagger into a vibrant, no-pretense shrine to citrus, chile, and impeccable seafood. This is New York City fine dining without the starch—high craft, bold flavors, and a singular focus on ceviche, leche de tigre, and the bright, bracing rhythms of Peru. The most distinctive flourish? An electrifying leche de tigre, served with theatrical flair in a towering martini glass that signals the kitchen’s confidence and clarity of purpose.

The Story & Heritage
Founded by Peruvian cooks determined to honor the country’s marisquerías, Caleta 111 embraces a philosophy of freshness first—fish cut to order, citrus squeezed à la minute, and textures dialed to a near-scientific snap. The team’s background spans Lima’s cevicherias and New York’s bustling restaurant scene, merging street-level energy with a deep understanding of technique. While not a Michelin star restaurant, it earns word-of-mouth devotion and critic nods for purity of flavor and restraint. The name evokes a seaside inlet—caleta—where fishermen land their daily catch, and that spirit guides the menu’s evolution: seasonal, precise, and undeniably Peruvian.

The Cuisine & Menu
Expect classic Peruvian cevicheria staples rendered with exacting detail. The signature leche de tigre arrives as a zesty, ginger-laced elixir bathing thinly sliced octopus, scallops, and shrimp—a study in saline brightness. Tiradito Lima-Style offers razor-thin fish dressed in ají amarillo, while Ceviche Clásico balances lime, cilantro, and red onion with textbook bite. A stealth standout, the Pork Tamal, arrives in a bamboo steamer, its cloudlike masa revealing soft, savory depth. Menus are à la carte with a tight, seasonal cadence; sourcing favors day-boat seafood and market produce. Dietary needs—gluten-free, dairy-light, and pescatarian—are handled thoughtfully. Price positioning sits at refined casual to fine dining, with quality-first sensibilities.

Experience & Atmosphere
Inside, speakers pulse with Latin beats and the mood is convivial and transportive; outside, cushy pillows atop tree-trunk stools cultivate a laid-back, coastal energy. Service is swift, warm, and knowledgeable—more chef-driven counter spirit than white-glove formality. While there’s no grand cellar, expect a crisp, seafood-friendly beverage list: zesty whites, chilled rosés, and pisco-forward cocktails that play beautifully with citrus and chile. Reservations are recommended for peak evenings and airport-adjacent weekends; walk-ins are possible off-peak. Dress is smart casual—think elevated comfort. For groups, inquire about set menus that showcase ceviche flights and shareable plates.

Closing & Call-to-Action
Choose Caleta 111 Cevicheria for a focused, high-craft taste of Peru’s coast—fresh, fast, and thrillingly alive. Book reservations a week out for prime times, or target late lunches for easier seating. If you love precision seafood and bracing acidity, reserve the ceviche and tiradito spread with a pisco-driven pairing. It’s the kind of experience that resets expectations for what the best restaurants New York City can be—vibrant, essential, and unforgettable.