📝 About This Recipe
Transport your senses to the shores of Lima with this vibrant Ceviche Mixto, a masterclass in balance and freshness. This dish features a pristine medley of firm white fish, tender shrimp, and succulent calamari, all 'cooked' in the bright, electric embrace of freshly squeezed lime juice and spicy ají limo. It is a celebration of textures and bold acidity, elevated by the traditional 'Leche de Tigre' that leaves a lingering, spicy zing on the palate.
🥗 Ingredients
The Seafood Medley
- 1 lb Sea Bass or Flounder fillet (very fresh, skinless, cut into 3/4 inch cubes)
- 1/2 lb Medium Shrimp (peeled, deveined, and blanched for 60 seconds)
- 1/2 lb Calamari rings (cleaned and blanched for 45 seconds)
- 1/4 lb Octopus tentacles (pre-cooked and sliced into bite-sized coins)
Leche de Tigre (Tiger's Milk)
- 1 cup Fresh Lime Juice (squeezed gently to avoid bitterness from the pith)
- 1-2 pieces Ají Limo or Habanero (seeded and finely minced)
- 1/2 teaspoon Fresh Ginger (grated and squeezed for juice only)
- 2 cloves Garlic (smashed into a smooth paste)
- 2 tablespoons Fresh Cilantro stems (finely chopped)
- 1 tablespoon Kosher Salt (or to taste)
- 2 tablespoons Fish Stock (chilled, to mellow the acidity)
Vegetables & Garnish
- 1 large Red Onion (very thinly sliced into feathers and soaked in ice water)
- 1 large Sweet Potato (boiled, peeled, and sliced into thick rounds)
- 1 cup Choclo (Peruvian Corn) (boiled kernels)
- 1/2 cup Cancha (Toasted Corn) (for crunch)
- 1/4 cup Fresh Cilantro leaves (roughly chopped)
👨🍳 Instructions
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1
Prepare the red onion by slicing it into paper-thin 'feathers.' Immediately soak them in a bowl of ice water for at least 15 minutes to remove the harsh bite and ensure maximum crunch.
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2
Prepare the cooked seafood: Blanch the shrimp in boiling salted water for 60 seconds and the calamari for 45 seconds. Immediately plunge them into an ice bath to stop the cooking. Drain and pat dry.
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3
Cut the raw white fish into uniform 3/4-inch cubes. Keep the fish in a stainless steel bowl set over another bowl filled with ice to maintain a very cold temperature.
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4
In a small blender or using a whisk, combine the lime juice, garlic paste, ginger juice, fish stock, and half of the minced ají limo. Season generously with salt.
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5
Rub a cut piece of ají limo around the inside of the large mixing bowl you will use for the seafood to infuse the aroma.
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6
Place the raw fish cubes in the seasoned bowl and sprinkle with a pinch of salt. Toss gently and let sit for 2 minutes; this 'opens' the fish to absorb the lime.
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7
Add the blanched shrimp, calamari, and cooked octopus to the bowl with the raw fish.
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8
Pour the Leche de Tigre mixture over the seafood. Stir gently with a spoon for about 1-2 minutes. The fish should start to turn opaque on the outside while remaining tender inside.
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9
Add the drained red onions, chopped cilantro, and the remaining minced ají limo to the bowl. Toss one last time to incorporate.
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10
Taste the liquid. It should be salty, sour, and spicy. Adjust with more salt or chili if necessary.
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11
To serve, place a few slices of sweet potato and a spoonful of choclo on one side of a chilled shallow bowl.
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12
Mound the seafood mixture in the center, ensuring plenty of red onions are visible on top. Pour a generous amount of the Leche de Tigre over the dish.
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13
Garnish with a sprinkle of cancha (toasted corn) for a smoky crunch and serve immediately while ice-cold.
💡 Chef's Tips
Use the highest quality, sushi-grade fish available; the freshness is the star of the show. When juicing limes, squeeze them only halfway; over-squeezing releases bitter oils from the skin. Always keep your equipment and ingredients chilled; a warm ceviche loses its structural integrity. If you can't find Peruvian Ají Limo, a Habanero or Scotch Bonnet is a suitable substitute for heat and aroma. Don't marinate the fish for too long; 2-5 minutes is the 'sweet spot' for a tender, Peruvian-style texture.
🍽️ Serving Suggestions
Serve with a glass of ice-cold Pisco Sour to complement the acidity. A side of fried plantain chips (chifles) provides a wonderful salty contrast. Pair with a crisp, dry Sauvignon Blanc or a light Peruvian lager. Provide extra Leche de Tigre in small shot glasses on the side for guests to drink. Serve in chilled glass bowls to maintain the temperature throughout the meal.