How to Make Ceviche Mixto

Ceviche mixto (also called cebiche mixto) is a mixed seafood dish that is a classic in Peru. What makes it unique is that the raw seafood is "cooked" using only the juice from lemons and limes. Since there is usually no heat involved, it is very important to use only the freshest ingredients to ensure quality and safety. Read on for two delicious recipes!

Ingredients

Method One: White Fish and Shrimp Ceviche

3 fish fillets (sea bass, flounder, or tilapia)
12 cooked shrimp (boiled and cooled)
1 red aji limo chile
1 yellow aji limo chile
1 1/2 cups lime juice
2 tablespoons chopped cilantro leaves
1/2 red onion, thinly sliced
6 ice cubes
Sea salt

Servings: 4 | Total Time: 1 hour

Method Two: Shellfish Ceviche with Leche de Tigre

1 pound red snapper or grouper, cut into small cubes
12 ounces calamari, thinly sliced
28-30 littleneck clams
4-5 limes, juiced
1 clove garlic, minced
1 medium red onion, thinly sliced
2-3 serrano peppers, seeded and thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon chopped cilantro

Servings: 8 | Total Time: 20 minutes

Method 1

Method 1 of 2:
White Fish and Shrimp Ceviche

1
Cut the fillets into cubes. In a medium-sized glass bowl, combine the fish, lime juice, and ice cubes.
2
Toss the ingredients, making sure that each piece of fish is covered in juice. Add salt to taste.

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3
Refrigerate and let the fish "cook" in the juice for 15 minutes. Remove the ice cubes.
4
Add the aji chile, cilantro, and sliced red onion. Mix all of the ingredients together and then refrigerate for an additional 10-15 minutes.
5
Serve immediately. Enjoy this dish with a side of sweet potato or grilled corn (optional).

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Method 2

Method 2 of 2:
Shellfish Ceviche with Leche de Tigre

1
Combine all of the ingredients (except cilantro) in a non-reactive glass bowl. Cover and let marinate for 10 minutes in the refrigerator.
2
Remove the bowl from the refrigerator. Strain the juice (leche de tigre) into a separate bowl, and then divide it into 8 chilled, short glasses.
3
Spoon the ceviche into 8 martini glasses. Garnish with cilantro, and serve alongside the leche de tigre as an appetizer.

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