📝 About This Recipe
Experience the vibrant soul of Lima with this authentic Ceviche Mixto, a masterclass in balance between acidity, spice, and the ocean's bounty. This recipe features a medley of ultra-fresh white fish, tender shrimp, and succulent calamari cured in a zesty 'Leche de Tigre' (Tiger's Milk) marinade. It is a refreshing, high-protein delicacy that showcases the transformative power of Peruvian limes and aromatic Ají Limo peppers.
🥗 Ingredients
The Seafood Medley
- 1.5 lbs Firm white fish fillet (Sea Bass, Flounder, or Corvina) (cut into 3/4 inch cubes, chilled)
- 1/2 lb Medium shrimp (peeled, deveined, and blanched)
- 1/2 lb Calamari rings (cleaned and blanched)
- 1/4 lb Cooked octopus tentacles (sliced into bite-sized rounds)
The Leche de Tigre (Marinade)
- 1 cup Fresh lime juice (squeezed gently to avoid bitterness from the pith)
- 1-2 pieces Ají Limo or Habanero pepper (seeded and finely minced)
- 4 sprigs Fresh cilantro (finely chopped)
- 2 cloves Garlic (grated into a paste)
- 1/2 teaspoon Fresh ginger (grated and juiced)
- 1/4 cup Fish stock or clam juice (chilled)
- 2 teaspoons Kosher salt (or to taste)
Traditional Accompaniments
- 1 large Red onion (very thinly sliced into feathers and soaked in ice water)
- 2 medium Sweet potato (boiled, peeled, and sliced into rounds)
- 1 cup Choclo (Peruvian large-kernel corn) (boiled kernels)
- 1/2 cup Cancha (Toasted corn nuts) (for crunch)
- 4-6 pieces Butter lettuce leaves (for plating)
👨🍳 Instructions
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1
Prepare the vegetables first: Slice the red onion into paper-thin strips. Submerge them in a bowl of ice water for at least 10 minutes to remove their harsh bite and ensure they stay crisp.
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2
Prepare the cooked seafood: Briefly blanch the shrimp and calamari in boiling salted water for 60-90 seconds until just opaque. Immediately plunge into an ice bath to stop the cooking process. Drain and pat dry.
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3
Prepare the fish: Cut the chilled fish fillets into uniform 3/4-inch cubes. It is vital that the fish remains cold throughout the entire process, so keep it in the refrigerator until the moment of mixing.
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4
In a large stainless steel or glass mixing bowl, rub a cut piece of Ají Limo pepper against the bottom and sides to release its essential oils and aroma.
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5
Place the cubed fish and the blanched seafood into the bowl. Season generously with kosher salt and toss gently with a spoon. The salt helps open the pores of the fish to absorb the lime juice.
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6
Add the grated garlic paste and the ginger juice to the seafood. Toss again to ensure even distribution.
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7
Pour the fresh lime juice and chilled fish stock over the seafood. The liquid should almost cover the ingredients. Stir gently for about 1-2 minutes; you will notice the fish starting to turn opaque on the outside.
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8
Fold in the minced Ají Limo peppers and the finely chopped cilantro. Taste the 'Leche de Tigre' (the liquid) and adjust the salt or spice level if necessary.
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9
Drain the sliced red onions and pat them dry. Add about half of the onions to the seafood mixture and toss one last time.
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10
To plate, place a leaf of butter lettuce on one side of a chilled shallow bowl. Arrange a slice of sweet potato and a spoonful of choclo next to it.
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11
Mound the seafood mixture in the center of the bowl. Pour a generous amount of the Leche de Tigre over the top.
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12
Garnish with the remaining crisp red onions and a sprinkle of cancha (toasted corn) for a smoky, crunchy finish. Serve immediately.
💡 Chef's Tips
Always use 'sushi-grade' fish and ensure it is incredibly fresh; the nose knows—it should smell like the ocean, not 'fishy.' When juicing limes, squeeze them halfway by hand; over-squeezing or using a mechanical press releases bitter oils from the skin that ruin the delicate flavor. Keep all equipment (bowls, spoons, plates) chilled in the fridge or freezer before starting to maintain the seafood's texture. If you cannot find Ají Limo, Habanero is a good substitute for heat, though it lacks the specific fruity floral notes of the Peruvian pepper. Do not let the seafood marinate for more than 5-10 minutes total; Peruvian ceviche is 'cooked' quickly to keep the center of the fish tender and sashimi-like.
🍽️ Serving Suggestions
Pair with a classic Pisco Sour—the egg white foam and citrus notes complement the ceviche perfectly. Serve with an extra side of Cancha (toasted corn) to provide a constant textural contrast to the soft seafood. A cold Peruvian lager, like Cusqueña, is an excellent refreshing alternative to a cocktail. For a spicy kick, serve a small ramekin of extra minced Ají Limo or a rocoto pepper paste on the side. Offer small glasses to drink the leftover Leche de Tigre—it's a Peruvian tradition and believed to be a powerful 'hangover cure.'