Hark, good people! Feast thine eyes and prepare thy taste buds, for I bring thee a recipe that shall delight and amaze thee. Behold, the wonder that is Ceviche Mixto Del Mar (Cubano) – a dish that brings together the fresh flavors of the sea and the zesty tang of citrus.
This is a dish that hails from the sun-kissed shores of Cuba, where it has delighted countless generations with its exquisite taste and simplicity. What makes this particular recipe stand out is its blend of juicy oranges, pink grapefruit, and succulent seafood – from salmon to scallops to large shrimp. Each bite bursts with flavor, as sweet meets savory in a symphony of culinary sensations.
But do not be fooled by its elegance; this dish is simple to prepare and can be made in just a few easy steps. So whether thou art a seasoned chef or just starting out on thy culinary journey, fear not – for this recipe shall guide thee every step of the way.
In these times of trial and uncertainty, let us turn towards the warmth of hearth and home and the comfort of good food shared with loved ones. So come, friends, let us embark upon this gastronomic adventure together – for there is no greater pleasure than breaking bread (or in this case, ceviche) with those dear to thee.
Why You’ll Love This Recipe
Oh, but gentle readers! Let me wax poetic about this Ceviche Mixto Del Mar (Cubano) Recipe! This dish will transport your taste buds to the rolling waves of the Caribbean Sea.
What’s not to love about a mix of cooked and raw seafood tossed together with juicy tomatoes and sweet mango? The sharpness of red onion and a hint of chilli will pack a punch of flavour that will leave you wanting more. And let me not forget the burst of citrus from freshly squeezed lime juice and sweet sweet oranges, and pink grapefruit that are just heavenly!
This ceviche is the perfect blend of ingredients that was meant to be savoured during those long summer days, where food that’s fresh and packed with flavour rule supreme. It is light but filling, healthy yet indulgent, and the preparation is a breeze!
So I invite you all to try this sublime Ceviche Mixto Del Mar (Cubano) Recipe! Trust me, you will keep it as a cherished addition to your recipe book for years to come.
- 1/2 pound salmon, diced
- 1/2 pound medium shrimp, deveined and chopped
- 1/2 pound scallops, rinsed and chopped
Vegetables and Fruits:
- 1 red onion, finely chopped
- 2 ripe mangoes, diced
- 2 large tomatoes, seeded and chopped
- 1 orange, peeled and segmented
- 1 pink grapefruit, peeled and segmented
- 1 bunch of fresh coriander leaves, chopped
- 1 chili pepper, seeded and finely chopped (optional)
Lime Juice Mixture (Leche de Tigre):
- 3/4 cups fresh lime juice (from about 6 limes)
- 1 tablespoon powdered sugar
- Lettuce leaves (or saltine crackers if preferred)
All these ingredients are important for creating that perfect blend of flavors. You can find most of them in your local supermarket. For seafood mixture, try to get cooked/raw salmon, shrimp and scallops. Don’t forget to rinse them thoroughly with water before cooking. You can also add more vegetables or fruits based on your choice.
The Recipe How-To
Step 1: Boil Water
The first step in making this Ceviche Mixto Del Mar recipe is to boil water. Fill a large pot with enough water to cover the seafood and bring it to a boil.
Step 2: Combine the Seafood and Tomato-Mango Mixture
While waiting for the water to boil, combine the mixed seafood, diced tomatoes, and diced mango in a large bowl.
Step 3: Add Red Onion, Chilli, and Coriander Leaves
Next, add finely sliced red onion, chilli, and fresh cilantro leaves to the tomato-mango mixture. Mix well until all ingredients are evenly distributed.
Step 4: Cover Seafood Mixture with Lime and Orange Juice
Pour lime juice and orange juice over the top of the mixed seafood mixture. The acidity from the citrus fruits will help “cook” the seafood without actually applying heat. Cover the bowl with plastic wrap or a lid.
Step 5: Chill But Don’t Overdo It
Chill the Ceviche Mixto Del Mar mixture in the refrigerator for at least an hour before serving. However, don’t chill it for too long as it can negatively affect the texture of the seafood.
Step 6: Serve Cold with Garnishes
When ready to serve, take out of fridge and slowly mix well. Serve cold with some orange slices or coriander leaves on top. Enjoy!
This Ceviche Mixto Del Mar recipe is sure to be a hit at any dinner party or event. It is quick and easy to make, yet offers a unique flavor profile that will keep your guests talking long after they’ve left.
Substitutions and Variations
Hark! It does bode well that thou cometh seeking to diversify thy ceviche mixto del mar recipe. Fear not, for I have a plethora of suggestions and substitutions to inspire thy culinary creativity.
First, we shall speak of the seafood. While the recipe calls for salmon, scallops, and large shrimp, thou mayst substitute with other varieties of cooked or raw fish or seafood such as crabmeat, lobster, or even octopus. If thou longs for a lighter and healthier version of the dish, salmon can be omitted altogether; likewise, if thou findeth shrimp to be too bold in taste, they can be traded out for a milder shellfish like clams.
Next, we move on to the fruits and vegetables. The sweet succulence of mango and tartness of tomatoes give the ceviche a refreshing twist. However, some may wish to experiment with other citrus fruits besides lime juice. Pink grapefruit or orange juice can be used instead to change up the flavors a tad bit. Alternatively, if onions are not your cup of tea, red peppers or cucumbers can serve as an adequate substitute.
Fresh cilantro is undoubtedly part of the essential elements of this recipe that gives it that distinct Latin American flavor. Nevertheless, if thou art one who abhors cilantro’s powerful aroma and taste, parsley and basil can fit into thine dish nicely.
For those who seek to turn up the heat in their dish, chopped jalapenos or smoky chipotles can be added. A touch of sweetness can also be infused by adding powdered sugar to balance out the spice.
Lastly, for those who prefer a plant-based version of ceviche mixto del mar, omitting the seafood entirely and substituting it with avocado or hearts of palm shall surely do the trick.
In conclusion, these variations are meant to inspire thy imagination and tickle thy taste buds. Do not be afraid to get creative and experiment with your ceviche mixto del mar recipe, for the possibilities are as boundless as the horizon itself.
Serving and Pairing
Allow me, dear friends, to lend you some advice on how best to present this most delectable ceviche mixto del mar! This dish is a true feast for the eyes and the stomach, and therefore deserves to be served with finesse.
Firstly, it must be said that this dish should always be enjoyed fresh and chilled, allowing the flavors of the fresh seafood to truly shine. Serving it straight from the fridge is ideal. Secondly, I recommend presenting the ceviche mixto in a large bowl or platter upon which one can heap heaps of coriander leaves for garnish.
This dish is perfectly paired with a crisp and refreshing white wine or a light beer. A zesty Sauvignon Blanc or Rosé would complement the citrus notes of the dish quite nicely. For those looking to indulge in something a bit stronger, a classic mojito would add even more citrusy flavor while also refreshing the palate.
And let us not forget to serve this alongside something savory and crunchy! A toasted sourdough bread adds complexity to the perfected flavors of your cubano recipe or even some freshly made tortilla chips. The additional lime wedges are perfect for squeezing over and perfectly balance between tartness and sweetness.
Treat your senses to an explosion of flavor with every bite of your homemade ceviche mixto del mar!
Make-Ahead, Storing and Reheating
Hark! For thou desires to know how best to make this dish ahead and store it for later feasting? Fear not, for I shall reveal to thee the secrets of preparing Ceviche Mixto Del Mar with ease!
This dish is best served fresh, but can be prepared ahead of time and stored in the refrigerator for up to 24 hours. I recommend preparing the ceviche mixto and storing it in an airtight container in the fridge without the lime and orange juice mixture. Once you are ready to serve, simply take out the ceviche mixto from the fridge and add the lime and orange juice mixture.
As for reheating, I must warn thee, it is not recommended to reheat this dish after it has been served cold. Doing so may cause the seafood to become overcooked and rubbery. However, if you still wish to reheat it, thou mayest do so by placing it in a pan with a little bit of water at low heat until it becomes warm.
Now that thou art well-versed in storing and reheating this dish, thou art ready to prepare Ceviche Mixto Del Mar with confidence and host a grand feast even days ahead of time!
Tips for Perfect Results
Are you looking to create a delicious Ceviche Mixto Del Mar (Cubano) that will have your taste buds dancing with delight? Here are some tips that will help you in preparing an amazing dish.
1. Fresh is Best – While cooking or making ceviche, always choose fresh ingredients such as scallops, salmon, and shrimp, to ensure the perfect flavors and textures of the dish shine through. Using fresh produce will give your ceviche mixto del mar a delightful burst of flavors and an irresistible aroma that makes your mouth water.
2. Keep It Cool – When you are preparing this recipe at home, make sure you keep all ingredients properly chilled as soon as they come out of the fridge. This helps keep them fresh and stops bacteria forming while marinading in citrus juices.
3. Size Matters – Cut seafood into even-sized pieces to ensure they cook evenly. If seafood pieces are not evenly sized, then smaller pieces can end up overcooked, while larger pieces can be undercooked.
4. Add Fresh Herbs – Fresh herbs are not just for garnish; they add a fantastic flavor and color to your Ceviche mixto del Mar (Cubano). Add some fresh cilantro or coriander leaves to make the dish more aromatic and flavorful.
5. Marinate Correctly – Citrus marinade cooks the proteins in raw seafood. To avoid overcooking or losing texture, it’s important not to let it marinade for too long; otherwise, you’ll end up with overcooked seafood. Our recommendation is for 20-30 minutes for cooked/raw seafood and 45 minutes maximum for diced/shaped fish.,
6. Sweeten It Up – For added sweetness that counterbalances the tanginess of lime juice used in marination, sprinkle a pinch of powdered sugar before serving.
By following these simple tips, you will be able to achieve the perfect balance of flavors and the ideal texture when preparing your Ceviche Mixto Del Mar (Cubano).
Oh, but hold! What a wondrous delight this recipe is, and yet there may be questions that linger upon the mind. Let us then delve into the realm of answered queries and put to rest any doubts or inquiries that may arise with our recipe for Ceviche Mixto Del Mar (Cubano).
How is ceviche prepared?
Ceviche is a popular dish made with raw fish or shellfish mixed with an acidic marinade, usually made with citrus juice. The citric acid in the marinade can cause the proteins in the fish to change similarly to how they would if they were cooked by heat.
What are the different types of ceviche?
In Ecuador, it is customary to prepare ceviche using a variety of seafood, including black clams, oysters, spondylus, and barnacles which are typically cooked. Sea bass or bicuda, octopus, and crab are other common ingredients used to make ceviches in Ecuador.
Does ceviche contain garlic?
In this recipe, an explosion of flavors is created by combining garlic, lime, shrimp, tangy tomatoes, crunchy cucumbers, fresh cilantro, red and green onions, and other ingredients in a delicious Shrimp Ceviche dish.
What is ceviche served with?
Starting off with a crunchy and delicious selection, we have a variety of chips to choose from. This includes tortillas and tostadas that will surely satisfy your cravings for something crispy. Adding to the mix are regular and sweet potato chips, salty and addictive plantain chips, as well as fried tortillas, hard taco shells, rice cakes, and classic saltines. One recommendation is to use these tasty tostadas as a base for ceviche – either chopped up as chips or with the ceviche served directly on top for a refreshing and satisfying snack.
In conclusion, Ceviche Mixto Del Mar (Cubano) is an exotic dish that is sure to impress any dinner guest. Its unique blend of seafood, tomatoes, mangoes, and lime juice creates a perfect harmony of flavors that will liven up your taste buds.
Whether you’re planning a fancy dinner party or just looking for something delicious and nutritious to enjoy at home, this recipe won’t disappoint. You can also try out some substitutions and variations to make it your own.
So why not give it a try? With detailed step-by-step instructions and tips for perfect results, this recipe is easy to prepare even for novice chefs. And with its impressive flavors and nutritional benefits, Ceviche Mixto Del Mar (Cubano) should be a regular addition to your meal plans.
So the next time you’re in the mood for a culinary adventure, check out this recipe and give it a go. Trust me; your taste buds will thank you!
Ceviche Mixto Del Mar (Cubano) Recipe
- 2/3 lb large shrimp, peeled and cleaned
- 2/3 lb scallops, quartered
- 2/3 lb salmon, skinned and pin-boned
- 1 tomatoes, chopped
- 1 mango, peeled and cubed
- 1/4 red onion, chopped
- 1 jalapeno, seeded and finely chopped
- 1 cup lime juice
- 2/3 cup orange juice
- 1/2 cup loosely packed coriander leaves, chopped
- 1 tablespoon powdered sugar
- 1 large oranges or 1 large pink grapefruit, peeled and segmented
- popcorn, seasoned with chilli, cumin and salt
- 1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain.
- 2. Combine all seafood with tomato, mango, onion and chilli in a large bowl and cover with lime and orange juice. Toss gently and ensure all seafood is submerged in juices.
- 3. Cover and refrigerate for 3 hours.
- 4. Drain seafood and discard marinate.
- 5. Add coriander, sugar and orange/grapefruit, season to taste.
- 6. Spoon into serving bowls and top with coriander. Pass popcorn separately.
- Note: I used Moreton Bay bugs instead of the salmon.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.