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Ceviche Mixto

Experience the bright, zesty flavors of Peruvian Mixed Ceviche, a refreshing seafood medley marinated in citrus and spiced with aji amarillo, ready in under an hour—no cooking required!

Prep Time 45 mins
Rest Time 15 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Estimated Cost: $  20
Calories: 280
Best Season: Summer
Description

Ceviche Mixto is a beloved Peruvian dish that combines a variety of fresh seafood—commonly white fish, shrimp, squid, and octopus—“cooked” in a vibrant marinade of lime juice, garlic, red onion, cilantro, and chili. The acidic lime juice firms and flavors the seafood while thinly sliced red onion and the iconic aji amarillo chili add boldness and depth. Traditionally served with sweet potato and corn, this dish captures the spirit of coastal Peru in a light and tangy appetizer or main course.

Ingredients
  • 1/2 pound firm white fish fillet – (225 g)
  • 1/2 pound shrimp – (225 g)
  • 1/4 pound squid – (115 g)
  • 1/4 pound cooked octopus – (115 g)
  • 1/2 red onion – (75 g)
  • 10 limes 10–12 – (about 240 ml juice)
  • 1 clove garlic – (3 g)
  • 1 small aji amarillo pepper – (10 g)
  • 1 tablespoon fresh cilantro – (4 g)
  • 1/2 teaspoon salt – (2.5 g)
  • 1/4 teaspoon black pepper – (0.5 g)
  • 1 small sweet potato – (130 g)
  • 1/2 cup cooked corn kernels – (85 g)
  • Lettuce leaves – for serving, optional
Instructions
  1. 1
    In a large glass or non-reactive bowl, combine the cubed white fish, shrimp, squid, and cooked octopus.
  2. 2
    Pour in the freshly squeezed lime juice until all the seafood is fully submerged. Add the minced garlic, aji amarillo slices, salt, and black pepper. Gently toss to coat the seafood in the marinade.
  3. 3
    Cover the bowl and refrigerate for 15–20 minutes, just until the fish becomes opaque and the shrimp turn pink. Do not over-marinate, especially the shrimp and squid, to avoid a rubbery texture.
  4. 4
    While the seafood marinates, soak the thinly sliced red onion in ice water for 10 minutes, then drain. This step helps mellow the onion’s flavor and adds crispness.
  5. 5
    Once the seafood is ready, gently mix in the drained red onion and chopped cilantro. Taste and adjust seasoning if needed.
  6. 6
    Serve immediately on a bed of lettuce, with boiled sweet potato slices and cooked corn on the side. Enjoy your vibrant and refreshing Ceviche Mixto straight from the heart of Peru!
Keywords: Peruvian ceviche, ceviche mixto, mixed seafood ceviche, Latin American seafood, lime-marinated
Read it online: https://www.leonisteam.com/recipe/ceviche-mixto/