📝 About This Recipe
Transport your senses to the shores of Lima with this vibrant, ultra-fresh Ceviche Mixto. This quintessential Peruvian masterpiece combines tender white fish, succulent shrimp, and calamari, all 'cooked' in a zesty, spicy citrus marinade known as Leche de Tigre. Naturally gluten-free and bursting with bright acidity and a touch of Andean heat, it is the ultimate celebration of premium seafood.
🥗 Ingredients
The Seafood Medley
- 1.5 pounds Firm white fish fillet (Sea Bass, Flounder, or Corvina) (deboned, skinned, and cut into 1-inch cubes)
- 1/2 pound Shrimp (cleaned, deveined, and blanched)
- 1/2 pound Calamari rings (cleaned and briefly blanched)
- 1/2 pound Octopus tentacles (pre-cooked and sliced into bite-sized pieces)
Leche de Tigre (Tiger's Milk)
- 1.5 cups Fresh lime juice (squeezed gently to avoid bitterness from the pith)
- 3 tablespoons Aji Amarillo paste (Peruvian yellow chili paste)
- 2 cloves Garlic (finely minced or pressed)
- 1 teaspoon Fresh ginger (grated and squeezed for juice only)
- 3 sprigs Fresh cilantro (finely chopped)
- 1 tablespoon Kosher salt (adjust to taste)
- 1/4 cup Fish stock or clam juice (chilled)
Traditional Accompaniments
- 1 large Red onion (very thinly sliced into feathers and soaked in ice water)
- 2 medium Sweet potato (Camote) (boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian corn) (boiled kernels)
- 1/2 cup Cancha (Toasted corn) (for crunch)
- 1/4 cup Fresh cilantro leaves (for garnish)
- 1 piece Habanero or Aji Limo (thinly sliced for extra heat garnish)
👨🍳 Instructions
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1
Prepare the sweet potatoes by boiling them in water with a pinch of sugar and a star anise until tender (about 20 minutes). Peel, slice into rounds, and set aside at room temperature.
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2
Thinly slice the red onion into 'feathers.' Immediately submerge them in a bowl of ice water for 10 minutes to remove the harsh bite and ensure they stay crisp. Drain and pat dry before using.
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3
Prepare the cooked seafood: Blanch the shrimp and calamari in boiling salted water for 60-90 seconds until just opaque. Shock in ice water immediately to stop the cooking process. Drain well.
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4
Cut the raw white fish into uniform 1-inch cubes. Place them in a large stainless steel or glass mixing bowl. Keep the bowl over another bowl filled with ice to maintain a cold temperature.
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5
Season the raw fish cubes with a generous pinch of salt. Stir gently and let sit for 2 minutes; the salt helps open the pores of the fish to absorb the lime juice.
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6
In a separate small bowl, whisk together the lime juice, Aji Amarillo paste, minced garlic, ginger juice, and chilled fish stock to create the Leche de Tigre base.
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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. Add the chopped cilantro and a few ice cubes to the bowl (this keeps the dish freezing cold while marinating).
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9
Stir the mixture gently for about 2-3 minutes. You will notice the fish turning from translucent to opaque. In Peru, modern ceviche is marinated for only a few minutes, not hours.
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10
Taste the marinade. Adjust with more salt or Aji Amarillo if needed. Remove the ice cubes before they melt too much and dilute the flavor.
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11
Add half of the sliced red onions to the bowl and toss lightly.
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12
To plate, place a slice of sweet potato and a spoonful of choclo on one side of a chilled shallow bowl.
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13
Mound the seafood mixture in the center, ensuring a good mix of fish, shrimp, and octopus. Pour a generous amount of the Leche de Tigre over the top.
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14
Garnish with the remaining red onions, fresh cilantro leaves, sliced chilies, and a handful of crunchy cancha corn.
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15
Serve immediately while ice-cold. Provide a spoon so guests can enjoy every drop of the 'Tiger's Milk' marinade.
💡 Chef's Tips
Always use sushi-grade fish; since the acid doesn't 'cook' the fish like heat does, freshness is paramount. When squeezing limes, do not press them to the very end; the oils from the skin and the white pith are bitter and will ruin the delicate sauce. Keep everything—the bowls, the fish, and the citrus—as cold as possible throughout the entire process. If you can't find Choclo (large-kernel Andean corn), you can substitute with regular corn, though the texture will be sweeter and less starchy. For a smoother Leche de Tigre, you can blend a small piece of fish with the lime juice and aromatics before straining it over the main seafood.
🍽️ Serving Suggestions
Pair with a classic Pisco Sour to complement the acidity of the lime. A chilled Peruvian Lager or a crisp Sauvignon Blanc works beautifully with the spice. Serve with extra 'Cancha' (toasted corn) on the side for added texture. Offer a small glass of the leftover Leche de Tigre on the side, as is traditional in Peru for a morning-after 'hangover cure'. Accompany with plantain chips for an alternative gluten-free dipping vessel.