Entree: Peru – Lima – Ceviche Mixto Peruano (Peruvian Mixed Seafood Ceviche) (Peruvian mixed seafood ceviche)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 10 min

Total 30 min

Ingredients

- 1/2 lb (227 g) firm white fish (corvina/sea bass), cut into 1/2-inch (1 cm) cubes
- 1/4 lb (113 g) cleaned squid, sliced into rings
- 1/4 lb (113 g) raw shrimp, peeled and deveined (about 8–10 medium)
- 1 1/2 cups (360 ml) freshly squeezed lime juice
- 1/4 cup (60 ml) cold water
- 1 small red onion, thinly sliced (approx. 4 oz (115 g))
- 1–2 ají amarillo or ají limo peppers, seeded and minced (or 1 tbsp (15 ml) ají amarillo paste)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1 medium sweet potato, boiled and sliced (for serving)
- 1/2 cup (60 g) cancha (toasted corn) or toasted corn nuts (for serving)

Instructions

1. If using raw shrimp and squid, blanch shrimp 30–60 seconds and squid 20–30 seconds in boiling salted water until just firm; immediately plunge into ice water, then drain. If you prefer fully raw fish only, ensure shellfish are pre-cooked as above for food safety.
2. Place the fish cubes (and cooled, blanched shellfish if used) in a non-reactive bowl. Pour lime juice and cold water over the seafood so it is covered.
3. Add minced ají (or ají paste) and a pinch of salt; refrigerate and let the seafood cure for 6–10 minutes, stirring gently until fish turns opaque.
4. Drain off some of the lime juice, add the sliced onion, chopped cilantro, remaining salt and pepper, and toss gently to combine.
5. Serve immediately with sliced boiled sweet potato and sprinkle cancha over the top.