Ceviche Mixto Peruano
Vibrant Peruvian raw fish and seafood 'cooked' in lime juice with aji peppers, red onion, and cilantro. A refreshing, elegant dish that requires only assembly and a few minutes of marinating.
- Total time
- 20 min
- Servings
- 4
- Calories
- 245
- Protein
- 32g
Ingredients
- ¾ lb sushi-grade white fish (mahi-mahi or sea bass), skinned and pinbones removed
- ½ lb large shrimp, peeled and deveined
- ⅓ lb large fresh squid tubes, cleaned
- ¾ cup fresh lime juice, preferably from Persian limes
- 1 whole medium red onion
- ½ cup fresh cilantro, loosely packed
- 1 tablespoon aji amarillo (yellow chili) paste
- ½ tablespoon aji rojo (red chili) paste
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon extra-virgin olive oil
- ½ inch piece fresh ginger, peeled
- ¼ cup cancha (toasted corn kernels), for serving
- 4 leaves leafy lettuce or butter lettuce leaves, for serving
Instructions
- 1
Pat the white fish completely dry with paper towels, then cut it into 3/4-inch cubes across the grain — uniform size ensures even curing in the lime juice. Transfer to a large glass or ceramic bowl (never use metal, as the acidity reacts with it).
- 2
Cut the shrimp in half lengthwise so they curl evenly as they cure. Add to the bowl with the fish.
- 3
Slice the squid tubes crosswise into 1/4-inch rings and add to the bowl — squid cures faster than fish and shrimp, so this thinner cut keeps it tender.
- 4
Halve the red onion lengthwise, then slice into thin half-moons — aim for 1/8-inch thickness. Set aside.
- 5
Pick cilantro leaves from the stems and roughly chop them. Set aside separately from the stems.
- 6
Finely mince 0.5 inch of fresh ginger on a microplane and set aside.
- 7
Pour the 0.75 cup of fresh lime juice over the seafood and gently toss to coat everything evenly. The acid will denature the proteins and cure the fish — you're not actually cooking with heat, but the lime juice chemically 'cooks' the seafood.
- 8
Add the 1 tablespoon aji amarillo paste, 0.5 tablespoon aji rojo paste, minced ginger, 0.75 teaspoon kosher salt, and 0.25 teaspoon black pepper. Stir gently until the chili pastes dissolve and the mixture is evenly colored.
- 9
Fold in the sliced red onion and cilantro stems. Cover the bowl with plastic wrap and refrigerate for exactly 10 minutes — this is the sweet spot where the fish is opaque and firm but still tender, not rubbery from over-curing.
- 10
Check the fish after 10 minutes: it should be completely opaque with no translucent centers. If any pieces still look raw in the middle, give it 2 more minutes.
- 11
Drizzle the 2 tablespoons of extra-virgin olive oil over the ceviche and gently fold it in. The oil adds richness and creates a luxurious mouthfeel.
- 12
Taste and adjust seasoning — the ceviche should be bright, balanced between citrus and chili heat, with a whisper of salt. Add more lime juice or salt as needed.
- 13
Divide the ceviche among four chilled bowls or small plates, spooning the flavorful liquid over each. Arrange the butter lettuce leaves around the sides of each bowl.
- 14
Scatter the chopped cilantro leaves and 0.25 cup of cancha (toasted corn) over each serving. Serve immediately with lime wedges on the side and crusty bread to soak up the leche de tigre (the creamy, spiced lime broth left in the bowl).
Tools you’ll need
- large glass or ceramic bowl
- sharp chef's knife
- cutting board
- paper towels
- microplane grater
- plastic wrap
- serving bowls or small plates
- spoon for folding
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