Best Peruvian Mixed Cebiche Ceviche Mixto Recipes

Amarillo Ceviche Mixto image

Provided by Douglas Rodriguez

Yield 6 servings

Number Of Ingredients 16

Sauce
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed lemon juice
1 tablespoon aji amarillo paste (see Note)
1 tablespoon ground turmeric
1/4 cup clam juice
1 tablespoon grated fresh ginger
Pinch of salt
1/2 pound shrimp, peeled, deveined, and blanched
1/2 pound octopus, cooked and sliced crosswise into 1/8-inch slices
1/2 pound sautéed bay scallops
1 yellow tomato, seeded and diced
1 small yellow bell pepper, seeded and diced
1 tablespoon chopped fresh chives
2 tablespoons sliced green onions
1 tablespoon coarsely chopped fresh cilantro for garnish

Steps:

Place all the sauce ingredients in a blender or food processor and purée until smooth. In a nonreactive bowl, mix together the sauce, shrimp, octopus, scallops, tomato, bell pepper, chives, and green onions. Cover and refrigerate for 1 hour. Before serving, garnish with the chopped cilantro.

Peruvian Mixed Cebiche (Ceviche Mixto) image

Provided by cherrylips4923

Categories Peruvian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

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).

Peruvian Fish Ceviche image

Provided by Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
1 quart water, boiled and chilled
1 red onion, cut in 1/2 lengthwise and sliced thin
1 aji amarillo, rib and seeds removed, diced
1 clove garlic
Salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
2 teaspoons finely chopped cilantro leaves
2 ears corn, cut in 1/2
1 sweet potato, sliced 1/4-inch thick
2 tablespoons canola oil
1 head butter lettuce
Japanese seaweed, for garnish

Steps:

Have grill pre-greased and preheated to medium-high.
Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
Add onions to remaining chilled water and let soak.
Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

Ceviche Mixto image

Provided by Wendy H.

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

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).