Ceviche Mixto

Ingredients

• 1 lb Fresh white fish fillets (Sea Bass or Flounder)
• 0.5 lb Shrimp, peeled and deveined
• 0.5 lb Cooked octopus, sliced
• 1 cup Fresh lime juice
• 1 large Red onion, thinly sliced into feathers
• 2 tablespoons Aji Amarillo paste
• 0.25 cup Fresh cilantro, finely chopped
• 1 clove Garlic, minced
• 1 teaspoon Salt
• 1 large Sweet potato, boiled and sliced
• 1 cup Choclo (Peruvian corn) or corn on the cob
• 1 teaspoon Fresh habanero or rocoto chili, minced(optional)

Instructions

1. 1

   Cut the fish into 1-inch cubes and place in a large glass mixing bowl.

2. 2

   Blanch the shrimp in boiling water for 2 minutes until pink, then immediately shock in ice water and drain.

3. 3

   Add the shrimp and sliced octopus to the bowl with the raw fish cubes.

4. 4

   Stir in the minced garlic, salt, aji amarillo paste, and chopped cilantro.

5. 5

   Pour the fresh lime juice over the seafood until mostly submerged; toss gently to coat.

6. 6

   Add the sliced red onions on top and allow the mixture to marinate in the refrigerator for 15 to 20 minutes.

7. 7

   Taste and adjust salt or chili heat as needed before serving.

8. 8

   Serve immediately on plates garnished with a slice of sweet potato and a spoonful of corn.