Mixed Ceviche
A vibrant Peruvian-style mixed ceviche with shrimp, squid, and clams marinated in a zesty citrus leche de tigre, topped with red onion, cilantro, corn, and sweet potato.
- Total time
- 30 min
- Servings
- 4
- Calories
- 220
- Protein
- 25g
refreshinglightPeruvianLatin Americangluten-freedairy-freeseafoodtender
Ingredients
- ½ pound shrimp, peeled and deveined
- ½ pound squid, cleaned and sliced into rings
- ½ pound clams, cooked and shucked
- ¾ cup lime juice, freshly squeezed
- ½ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon aji amarillo chili pepper, minced
- ½ cup corn kernels, cooked
- 1 medium sweet potato, cooked and sliced
- ½ teaspoon salt
Instructions
- 1
Combine shrimp, squid, and clams in a glass bowl; pour lime juice over and stir to coat.
- 2
Add red onion, cilantro, aji amarillo, and salt; mix well and refrigerate for 15-20 minutes.
- 3
Taste and adjust seasoning; the seafood should be opaque and 'cooked' by the citrus.
- 4
Serve ceviche in bowls, spooning extra marinade (leche de tigre) over each portion.
- 5
Garnish with corn kernels and sweet potato slices on the side or on top.
Tools you’ll need
- large glass bowl
- sharp knife
- cutting board
- measuring cups and spoons
- serving bowls
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