Best 2 Ceviche Mixto Recipes

Ceviche Mixto, a classic seafood dish that captures the vibrant flavors of Peru, tantalizes the taste buds with a delightful combination of fresh seafood, tangy citrus marinade, and an array of aromatic herbs and spices. This culinary masterpiece, originating from coastal regions of Peru, is a harmonious blend of flavors and textures, featuring an assortment of seafood such as fish, shrimp, calamari, and octopus, immersed in a zesty marinade of lime juice, red onions, cilantro, and a touch of chili peppers. The tangy marinade gently "cooks" the seafood, resulting in a tender and succulent texture that bursts with flavor. Ceviche Mixto is typically served chilled, accompanied by crispy cancha corn, sweet potato, and aji amarillo sauce, creating a delightful symphony of flavors and textures that will transport you to the shores of Peru.

**Additional Recipes Explored in the Article:**

1. **Ceviche de Pescado:** This recipe showcases the simplicity and elegance of ceviche, featuring firm white fish marinated in a classic citrus marinade, complemented by red onions, cilantro, and a hint of chili peppers.

2. **Ceviche de Camarones:** This variation of ceviche highlights the delicate sweetness of shrimp, marinated in a zesty blend of lime juice, red onions, cilantro, and a touch of chili peppers, resulting in a refreshing and flavorful dish.

3. **Ceviche de Pulpo:** Octopus takes center stage in this recipe, where tenderized octopus is marinated in a tangy citrus marinade, infused with the flavors of red onions, cilantro, and a touch of chili peppers.

4. **Ceviche de Conchas Negras:** This unique ceviche features black clams, renowned for their rich and briny flavor. Marinated in a zesty citrus marinade, the clams are complemented by red onions, cilantro, and a touch of chili peppers, creating a harmonious balance of flavors.

Here are our top 2 tried and tested recipes!

PERUVIAN MIXED CEBICHE (CEVICHE MIXTO)

Peruvian Mixed Cebiche (Ceviche Mixto) image

Make and share this Peruvian Mixed Cebiche (Ceviche Mixto) recipe from Food.com.

Provided by cherrylips4923

Categories Peruvian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 fish fillets (flounder or sea bass)
12 cooked shrimp (cooled)
1 red aji limo chile (red peruvian peppers can be found at south american stores, with or without veins depending on how s)
1 yellow aji limo chile (remove veins)
1 1/2 cups lime juice (do not squeeze limes fully to avoid bitterness, squeeze about halfway)
1 cooked sweet potato (optional)
1/4 bunch cilantro (leaves only)
1/2 red onion (thinly sliced)
sea salt
6 ice cubes
1 cup white corn kernels (previously boiled and cooled, this better known as giant white cusco corn, also optional)

Steps:

The night before or a few hours before boil shrimp, sweet potato and corn on separate containers. Refrigerate.
If you cannot find aji limo chilies then habanero peppers will do fine.
You can add an assortment of cooked seafood on this recipe, this is a shrimp and fish ceviche.
Cut fish filets into small cubes.
Use the tip of the aji chili to rub the bottom of the glass or plastic bowl you wil be using.
Thinly dice aji chili.
In glass bowl, add fish, 6 ice cubes, and lime juice. Salt to taste. Stir.
Let fish cook in lemon juice for about 15 minutes and remove ice cubes,.
Add aji peppers to taste, add shrimp, stir.
Chop up cilantro leaves and incorporate, stir.
Add sliced red onions, refrigerate for about 15 more minutes.
Serve accompanied with corn and sweet potato. (optional).

CEVICHE MIXTO

Ceviche Mixto image

Mixed seafood ceviche - another Peruvian classic. Mix and match seafood as desired. Prep and cooking times are estimated since I haven't made this yet. From The Art of Peruvian Cuisine by Tony Custer.

Provided by Wendy H.

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

7 ounces octopus, cooked
shrimp, tails blanched
7 ounces scallops
1 red onion, sliced very fine
1/2 red aji limo chile, minced
1/2 yellow aji limo chile, minced
16 key limes, juice of
salt
2 sweet potatoes, boiled (camote variety, if you can get it)
1 large fresh ear corn on the cob, cooked and cut into rounds (choclo variety, if you can get it)

Steps:

Cut octopus into bite-size pieces. Leave whole if using baby octopus.
Cut squid into small rings.
Mix seafood with onion in large bowl. Wash and drain thoroughly.
Season mixture with salt and aji limo chiles.
Toss preparation quickly in lime juice. Refresh with ice cubes, mixing well. Remove ice immediately before it has a chance to melt.
Serve on bed of lettuce with sweet potato (camote, if you can get it) and boiled corn rounds (choclo, if you can get it).

Tips:

Fresh seafood is key: Use the freshest seafood you can find for the best flavor and texture.
Choose the right fish and shellfish: Firm-fleshed fish like shrimp, tilapia, and halibut work well for ceviche. Avoid oily fish like salmon and tuna, as they can be too strong-tasting.
Use a sharp knife: A sharp knife will help you cut the fish and shellfish into clean, even pieces.
Marinate the seafood in citrus juice for at least 30 minutes: This will help to "cook" the seafood and give it a bright, tangy flavor.
Don't overcook the seafood: Ceviche is best when the seafood is cooked through but still slightly translucent. Overcooked seafood will be tough and chewy.
Serve ceviche chilled: Ceviche is a refreshing dish that is best served cold.

Conclusion:

Ceviche is a delicious and easy-to-make dish that is perfect for a summer party or a light lunch. With a few simple ingredients and a little bit of time, you can create a ceviche that is sure to impress your friends and family. So next time you're looking for a new and exciting way to enjoy seafood, give ceviche a try!