Ceviche Mixto con Sabor Peruano
Indulge in the vibrant flavors of Peru with this exquisite Ceviche Mixto, a refreshing seafood dish that showcases the perfect balance of fresh fish and succulent shrimp. This recipe features zesty lime juice, aromatic cilantro, and the unique heat of aji limo chiles, creating a harmonious blend that captures the essence of Peruvian cuisine. Perfect as an appetizer or a light meal, this ceviche is sure to impress your guests and bring a taste of South America to your table. Served alongside sweet potato and giant white corn, it's not just a dish, but an experience.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Fish fillets (flounder or sea bass)
3 (cut into small cubes)
Cooked shrimp
12 (peeled and cooled)
Red aji limo chile
1 (finely diced)
Yellow aji limo chile
1 (finely diced)
Lime juice
1.5 cups (freshly squeezed)
Sweet potato
1 (cooked, sliced (optional))
Cilantro
1/4 bunch (leaves only, chopped)
Red onion
1/2 (thinly sliced)
Sea salt
to taste (for seasoning)
Ice cubes
6 (to chill ceviche while marinating)
White corn kernels
1 cup (previously boiled and cooled (optional))
Instructions
1
Begin by boiling the shrimp, sweet potato, and white corn separately in salted water until cooked. Allow them to cool, then refrigerate them until needed.
2
If aji limo chilies are unavailable, habanero peppers make a suitable alternative.
3
For added variety, feel free to include other cooked seafood such as squid or scallops in your ceviche mixture.
4
Cut the fish fillets into small, uniform cubes to ensure even marination.
5
Use the tip of an aji chili to lightly rub the inside of the glass or plastic bowl you will be using, infusing the bowl with flavor.
6
Finely dice both the red and yellow aji chilies, adjusting the amount according to your heat preference.
7
In the prepared bowl, combine the diced fish, 6 ice cubes, and lime juice. Season with sea salt to taste and stir gently to mix.
8
Let the fish marinate in the lime juice for about 15 minutes, allowing it to cure. Afterward, remove the ice cubes.
9
Add the diced aji chilies, cooked shrimp, and stir gently to combine all ingredients.
10
Chop the cilantro leaves and fold them into the mixture, stirring carefully.
11
Finally, add the thinly sliced red onion and give the ceviche one more gentle stir. Cover the bowl with plastic wrap and refrigerate for an additional 15 minutes.
12
To serve, distribute the ceviche into serving bowls and accompany with slices of cooked sweet potato and a generous scoop of the white corn kernels.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ceviche Mixto con Sabor Peruano?
It is a traditional Peruvian seafood dish featuring fresh fish and shrimp balanced with lime juice, aromatic cilantro, and aji limo chiles.
What types of fish are recommended for this recipe?
The recipe suggests using fish fillets such as flounder or sea bass.
How many shrimp are needed?
You will need 12 cooked, peeled, and cooled shrimp.
What type of chiles give this dish its unique heat?
The recipe uses red and yellow aji limo chiles to provide heat and flavor.
What can I substitute for aji limo chiles?
If aji limo chiles are unavailable, habanero peppers make a suitable alternative.
Can I add other types of seafood to this ceviche?
Yes, you can include other cooked seafood such as squid or scallops for added variety.
How should the fish fillets be prepared?
The fillets should be cut into small, uniform cubes to ensure even marination.
Why is an aji chili rubbed on the bowl?
Rubbing the inside of the glass or plastic bowl with the tip of an aji chili infuses the bowl with flavor.
How much lime juice is required?
The recipe calls for 1.5 cups of freshly squeezed lime juice.
What is the purpose of adding ice cubes to the marinade?
Six ice cubes are added to the fish and lime juice to keep the mixture chilled while marinating.
How long should the fish marinate initially?
The fish should marinate in the lime juice for about 15 minutes to allow it to cure.
When should the ice cubes be removed?
Remove the ice cubes after the initial 15-minute marination period.
What herbs are used in this ceviche?
The recipe uses 1/4 bunch of chopped cilantro leaves.
How is the red onion prepared?
The red onion should be thinly sliced and added near the end of the preparation.
What traditional sides are served with this dish?
It is traditionally served with slices of cooked sweet potato and giant white corn kernels.
How long does the final mixture need to refrigerate?
After all ingredients are combined, cover the bowl and refrigerate for an additional 15 minutes.
Is the shrimp used in this recipe raw?
No, the shrimp should be boiled separately in salted water and cooled before being added to the ceviche.
How should the white corn be prepared?
The white corn kernels should be boiled in salted water and cooled before serving.
What type of salt is recommended?
Sea salt is used to season the fish to taste.
Can I adjust the spiciness of the dish?
Yes, you can adjust the amount of finely diced aji chilies according to your heat preference.
What is the serving size for this recipe?
The specific serving size is not provided, but it is intended as an appetizer or light meal.
Is this dish served warm or cold?
Ceviche is served cold, as indicated by the use of ice cubes and refrigeration steps.
What bowl materials are recommended for mixing?
The instructions suggest using a glass or plastic bowl.
How much white corn is used?
The recipe calls for 1 cup of previously boiled and cooled white corn kernels.
Is the sweet potato a mandatory ingredient?
The sweet potato is listed as an optional accompaniment to serve alongside the ceviche.
What part of the cilantro is used?
Only the leaves of the cilantro bunch should be used and then chopped.
How many types of aji limo are used?
The recipe uses two types: one red aji limo chile and one yellow aji limo chile.
What cuisine does this dish belong to?
This dish is a classic example of Peruvian and South American cuisine.
How many ingredients are in this recipe?
There are 11 total ingredients listed for this Ceviche Mixto.
What makes this ceviche 'Mixto'?
It is 'Mixto' (mixed) because it combines both fish fillets and shrimp, and can include other seafood like squid.