Peruvian Ceviche Mixto
A vibrant Peruvian classic featuring fresh mixed seafood marinated in a zesty 'leche de tigre' citrus mixture, served with traditional sweet potato, corn, and crispy cancha.
Ingredients
- 1 pound mixed fresh seafood "cubed white fish
- 1/2 cup lime juice "freshly squeezed"
- 1/4 cup fish stock
- 1 small red onion "thinly sliced
- 1/2 jalapeño or aji limo "seeded and minced adjust to taste"
- 1/4 cup fresh cilantro "chopped
- 1 clove garlic "minced
- 1 tablespoon ginger "grated
- 1 teaspoon salt
- 1 medium sweet potato "boiled and sliced"
- 1/2 cup cooked corn kernels
- 1/4 cup cancha (toasted corn)
Instructions
- Prepare Seafood: Ensure all mixed seafood is very fresh, clean, and cut into bite-sized pieces. Pat dry and place in a non-reactive bowl.
- Make Leche de Tigre: In a blender, combine 1/4 cup lime juice, fish stock, a small piece of red onion, half of the jalapeño/aji limo, a few cilantro sprigs, garlic, and ginger. Blend until smooth.
- Strain and Season: Strain the mixture through a fine-mesh sieve into a separate bowl, pressing to extract all the liquid. Discard solids. This is your 'leche de tigre'. Taste and adjust salt if needed.
- Combine & Marinate: Pour the prepared 'leche de tigre' over the seafood mixture. Add the thinly sliced red onion, the remaining minced jalapeño/aji limo, and chopped fresh cilantro. Gently toss to combine.
- Final Marination & Serve: Let it marinate briefly, about 2 minutes, allowing the flavors to meld and the seafood to 'cook' further in the citrus. Serve your Ceviche Mixto immediately in chilled bowls with classic accompaniments: slices of boiled sweet potato, cooked corn kernels, and crispy cancha (toasted corn). Enjoy fresh and zesty!
Notes
Always use the freshest seafood available. Adjust the amount of chili (jalapeño or aji limo) to your preferred spice level. Serve immediately after mixing for the best flavor and texture.