Ceviche Mixto
A refreshing Peruvian seafood medley cured in fresh citrus juices with a touch of spice.
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Ingredients
- 1 lb Fresh white fish fillets (Sea Bass or Flounder)
- 1/2 lb Shrimp, peeled and deveined
- 1/2 lb Cooked octopus, sliced
- 1 cup Fresh lime juice
- 1 large Red onion, thinly sliced into feathers
- 2 tablespoons Aji Amarillo paste
- 1/4 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
Cut the fish into 1-inch cubes and place in a large glass mixing bowl.
- 2
Blanch the shrimp in boiling water for 2 minutes until pink, then immediately shock in ice water and drain.
- 3
Add the shrimp and sliced octopus to the bowl with the raw fish cubes.
- 4
Stir in the minced garlic, salt, aji amarillo paste, and chopped cilantro.
- 5
Pour the fresh lime juice over the seafood until mostly submerged; toss gently to coat.
- 6
Add the sliced red onions on top and allow the mixture to marinate in the refrigerator for 15 to 20 minutes.
- 7
Taste and adjust salt or chili heat as needed before serving.
- 8
Serve immediately on plates garnished with a slice of sweet potato and a spoonful of corn.
Nutrition per Serving
285
Calories
38g
Protein
22g
Carbs
4g
Fat
3g
Fiber
5g
Sugar
680mg
Sodium
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