Best 2 Ceviche Mixto Recipes

Ceviche mixto is a refreshing and flavorful dish made with a variety of seafood, vegetables, and citrus fruits. It is a popular dish in many Latin American countries, and there are many different variations on the recipe. The basic ingredients for ceviche mixto include shrimp, fish, squid, and octopus, which are marinated in a mixture of lime juice, cilantro, onions, peppers, and other spices. The seafood is then cooked by the acidity of the lime juice, and the dish is typically served chilled. Ceviche mixto is a delicious and healthy dish that is perfect for a summer meal or party. If you are looking for a light and flavorful dish that is also easy to make, then ceviche mixto is a great option.

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:

Choose fresh and high-quality ingredients: The quality of your ingredients will greatly impact the taste of your ceviche. Use the freshest seafood, vegetables, and fruits you can find.
Use a sharp knife: A sharp knife will help you get clean, even cuts on your ingredients. This is especially important for the seafood, as you don't want to tear the flesh.
Marinate the seafood for at least 30 minutes: This will help to tenderize the seafood and infuse it with flavor. You can use a variety of marinades, but a simple mixture of lime juice, salt, and pepper is a good starting point.
Don't overcook the seafood: Ceviche is a raw dish, so the seafood should not be cooked for too long. Otherwise, it will become tough and chewy.
Chill the ceviche before serving: Ceviche is best served cold. Chill it in the refrigerator for at least 30 minutes before serving.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With a little practice, you can make ceviche that is as good as any you would find in a restaurant. So what are you waiting for? Give ceviche a try today!