Ceviche Mixto with Peruvian Corn
A blend of shrimp, squid, and white fish served with large-kernel choclo.
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Ingredients
- 1 lb Fresh white fish (Sea Bass or Flounder), cubed
- 1/2 lb Shrimp, peeled, deveined, and blanched
- 1/2 lb Squid rings, blanched
- 1 cup Fresh lime juice
- 1 large Red onion, thinly sliced into feathers
- 1 tablespoon Aji Limo or Habanero pepper, finely minced
- 3 tablespoons Fresh cilantro, chopped
- 1 teaspoon Garlic paste
- 1/2 teaspoon Ginger juice
- 1 cup Peruvian Choclo (large-kernel corn), boiled
- 1 large Sweet potato, boiled and sliced
- 1 teaspoon Salt
Instructions
- 1
Place the cubed raw fish in a stainless steel bowl and season generously with salt, stirring gently to help the proteins open up.
- 2
Add the minced aji limo, garlic paste, and ginger juice to the fish, mixing well to ensure even distribution of flavor.
- 3
Pour the fresh lime juice over the fish mixture; the acidity will begin to 'cook' the fish—let it sit for exactly 5 minutes.
- 4
Fold in the blanched shrimp and squid rings so they can absorb the 'Leche de Tigre' marinade.
- 5
Add the thinly sliced red onions and chopped cilantro, tossing lightly to keep the onions crisp.
- 6
Taste the marinade and adjust the salt or spice level if necessary; it should be bright, acidic, and spicy.
- 7
Arrange the ceviche on a chilled plate, ensuring plenty of the lime juice marinade is included in the serving.
- 8
Serve immediately with a side of boiled choclo kernels and a slice of sweet potato to balance the acidity.
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