Delicious and Healthy Ceviche Mixto Recipe

Greetings food enthusiasts! If you’re looking for a refreshing, flavorful and easy-to-make seafood recipe, I’m delighted to share with you my Peruvian-inspired Ceviche Mixto recipe.

Ceviche is a dish that offers a unique combination of tangy, spicy and savory flavors that will leave your palate craving for more. This dish has been a staple in the Latin American cuisine for centuries, and my mixto recipe combines different types of seafood to make it even more delicious.

If you haven’t tried this dish yet or if you’re looking for new seafood recipe ideas, you’re in for a treat. Not only is it an incredibly tasty dish, but it also makes for a beautiful presentation as well. The vibrant colors and textures of the ingredients mixed together create an explosion of flavors in your mouth.

So get ready to prepare your taste buds for an unforgettable experience as I guide you through the steps to make this classic ceviche mixto recipe. With just a few simple steps and some fresh ingredients, you’ll be able to create a sophisticated appetizer or main course that’s perfect for any occasion. So let’s dive right in!

Why You’ll Love This Recipe

Ceviche Mixto
Ceviche Mixto

My dear foodie friend, let me just say that if you’re a fan of seafood and love to indulge in exotic dishes, then this Peruvian Ceviche Mixto recipe will become your new favorite dish!

This delightful dish combines the subtle sweetness of seafood with the tangy burst of key limes and a hint of spice from chili peppers. The mix of shrimp, scallops, whitefish, and red snapper cut into small cubes gives it a melt-in-your-mouth feel that leaves you craving for more.

What makes this recipe so special is the addition of red onions, cilantro, and garlic cloves that combine to create a harmony of flavors that are sure to tantalize your taste buds. Plus, its refreshing qualities make it perfect for summertime – guests will be all over this one!

Whether you’re looking for a quick meal or an impressive dinner party staple, this mixed seafood ceviche will always deliver. It’s nutritious, light and bursting with flavorsome goodness.

So why not try something new? Give Peruvian Ceviche Mixto a try, and witness how it provides an unforgettable experience for your palette!

Ingredient List

 Fresh and colorful ingredients give this Ceviche Mixto its vibrant appearance!
Fresh and colorful ingredients give this Ceviche Mixto its vibrant appearance!

Ingredients you’ll need for this Ceviche Mixto Recipe

  • Seafood: 12 ounces of mixed seafood like white fish, scallops, shrimp, and red snapper cut into small cubes. You can use any seafood you have on hand, but make sure it’s fresh or thawed if frozen.
  • Citrus: 1 cup of freshly squeezed lime juice (key limes work best), and 1/4 cup of lemon juice.
  • Vegetables: 1/2 cup of thinly sliced red onion, 1 finely chopped chili pepper (use your favorite type), and 1 cup of chopped cilantro.
  • Flavorings: 2 garlic cloves, thinly sliced, and 1 teaspoon of salt.
  • Toppings (optional): Sliced green onions, sliced chili pepper (for garnish), and diced mango.
  • To Serve: Tostadas or corn chips.

Make sure to get everything ready before starting the recipe, especially the seafood. If you need to thaw frozen seafood, place it in the fridge overnight or defrost it under running water. This recipe calls for a mix of seafood, but feel free to use just one type if you prefer.

The Recipe How-To

 The tangy lime juice in this Ceviche Mixto marinade will leave your taste buds tingling with joy.
The tangy lime juice in this Ceviche Mixto marinade will leave your taste buds tingling with joy.

Now that you know what ceviche mixto is all about, it’s time to get started on making it yourself. This dish is surprisingly simple to prepare as long as you have the freshest seafood you can find.


  • 12 ounces of raw fish fillets (sea bass or red snapper), cut into small cubes
  • 8-12 shrimp
  • 4 scallops
  • 1/2 cup fresh key lime juice
  • 1/2 cup fresh lemon juice
  • 1 hot chile pepper, thinly sliced or minced
  • 1/2 red onion, thinly sliced
  • 2 cloves of garlic, thinly sliced
  • cilantro, roughly chopped


  1. In a large bowl, combine the fish, shrimp and scallops with key lime juice and lemon juice.
  2. Add the thinly sliced hot chile pepper, red onion and garlic to the bowl.
  3. Mix everything together to ensure that every piece is coated with juice.
  4. Cover the bowl and let it sit in the refrigerator for at least 30 minutes.
  5. After the wait time, remove from the refrigerator and mix again.
  6. Serve in bowls and garnish with cilantro.

Note: If you’re new to making ceviche mixto, you might be concerned that your seafood isn’t cooked because it didn’t hit the heat of a stove or oven. However, the acid in the citrus juice will “cook” the fish which means that it will become opaque and firm.

Substitutions and Variations

 This dish is perfect for a summer afternoon, paired with a cold beer or fruity cocktail.
This dish is perfect for a summer afternoon, paired with a cold beer or fruity cocktail.

When it comes to the ceviche mixto recipe, there are many variations and substitutions you can make to cater to your taste preferences. Here are some ideas:

– Seafood: Instead of the shrimp, scallops, sea bass or red snapper, you can use other types of seafood such as octopus, squid or crab meat.

– Chili peppers: If you prefer a milder flavor, you can reduce the amount of chile peppers used or substitute them with bell peppers or jalapeños.

– Sweet potatoes: While sweet potatoes are traditionally served on the side, you can mix them into the ceviche for a unique twist.

– Lime juice: If key limes are not available, regular limes can be used instead. Lemon juice can also be used in combination with lime juice for a tangy taste.

– Red onion: If red onions aren’t your favorite, white onions or shallots can also be used as an alternative.

– Cilantro: While cilantro is a staple ingredient in most ceviche recipes, it can be substituted with parsley for a different flavor profile.

– Toppings: Get creative with toppings! Some popular options include sliced avocado, diced mango or pineapple, and crispy tostadas. And don’t forget to add some thinly sliced chiles for an extra kick!

Remember that when making substitutions or variations to any recipe, it’s important to keep balance in mind – if you add too much of one ingredient or remove another completely, you may end up with a dish that does not taste quite right. Experimenting is fun and exciting but always do so with care and caution.

Serving and Pairing

 The fresh taste of cilantro and the crunch of red onion provide the perfect balance to this Ceviche Mixto.
The fresh taste of cilantro and the crunch of red onion provide the perfect balance to this Ceviche Mixto.

Ceviche Mixto is a tangy and refreshing seafood dish that makes for a great appetizer or light meal. It is a perfect summertime food that is best served chilled. This Peruvian mixed cebiche is ideal for outdoor gatherings or family barbecues, as it pairs well with a wide range of beverages.

As ceviche mixto is quite acidic, it goes well with sweeter drinks such as mango juice or limonada. It also pairs perfectly with traditional pisco sours or a cold beer, which complements the dish’s fresh and bold flavors.

The classic way to serve this dish is on top of tostadas, which are crispy fried tortillas. The tostadas act as a sturdy base for the ceviche mixto and add an extra layer of crunchiness. Alternatively, you can serve it in bowls with a side of sweet potatoes or even sliced avocado to create an abundant and satisfying meal.

If you want to get creative, you can mix in some diced green onions, cubed mangoes, or even diced kiwi to add sweetness and color to the plate. This seafood recipe pairs wonderfully with mineral white wine from Spain, crisp Rosé or Sauvignon Blanc.

However you choose to serve your Peruvian Ceviche Mixto recipe, remember that its fresh flavors should always take center stage.

Make-Ahead, Storing and Reheating

 Freshly squeezed lime juice is key to the amazing flavor of this refreshing dish.
Freshly squeezed lime juice is key to the amazing flavor of this refreshing dish.

It’s always great to save some time when cooking! While ceviche is best eaten fresh, there are ways to prepare it ahead of time without sacrificing too much of its flavor. Here’s what you need to know about making ahead, storing, and reheating this delectable seafood dish.

If you’re making ceviche mixto recipe ahead of your party or dinner, we recommend that you prepare it no more than 30 minutes in advance. After 30 minutes, the seafood may become rubbery and lose its texture.

When storing, be sure to keep the ceviche mixto in an airtight container and refrigerate it immediately. It can last up to two days in the fridge.

To reheat your cebiche ceviche mixto, you should avoid putting it back on heat as doing so will cause the texture of the seafood to degrade quickly. The flavors of the mixto also tend to get lost in prolong exposure to heat. Instead, just let it sit at room temperature for a few minutes.

As for serving leftovers, keep in mind that the acid from the lime juice can change the texture of leftover seafood overtime causing loss of flavor and smell. That said, if it still smells ok and tastes normal on second day, then feel free to reheat it one more time. But we do not recommend reheating beyond that.

In summary, while ceviche mixto recipe is best eaten fresh, preparing ahead and storing your leftovers has its right way. Follow the above storage tips so that you can enjoy even more of this Peruvian mixed-cediche later on with every bite being just as delicious as the first time!

Tips for Perfect Results

To make the perfect Peruvian ceviche mixto, it is important to pay attention to every detail from the ingredients to the preparation. I want to share some tips that I use to make sure that my ceviche comes out phenomenal every time.

First and foremost, make sure that all of your seafood is fresh—for optimal taste, texture, and safety. When selecting seafood, choose items with firm flesh and a nice smell of the sea. Another tip is to rinse the seafood with cold water and let it drain thoroughly before marinating it in lime juice. This will remove any unpleasant odors and excess moisture.

When cutting your seafood into small cubes, make sure they are uniformed in size because you want each bite to have an equal amount of flavor. A tip when slicing onion is to rinse it under running water before slicing it thinly. This can help remove its strong flavor.

It’s important to note that the acid in the marinade cooks the fish fillets and shellfish, so don’t let them sit too long in the lime juice mixture or they will become tough and chewy. Set a timer for 15-30 minutes max before mixing in the remaining ingredients.

Lastly, allowing enough time for the flavors to meld together is crucial for perfection on every bite. I suggest letting your ceviche chill in the fridge for at least an hour or more if you have time so that all of the ingredients absorb each other’s flavors— creating a burst of different sensations when taking a bite.

By following these tips, you’ll be on your way to making restaurant-quality ceviche mixto every time!


As with any recipe, it is common to have questions about the process and ingredients. To help answer any concerns or uncertainties, I’ve compiled a list of frequently asked questions about this Ceviche Mixto recipe. So before you get started on making this delicious seafood dish, take some time to read through these FAQs and see if they can assist you in perfecting your ceviche mixto.

How long should ceviche be marinated?

Achieving the perfect texture and flavor in your ceviche recipe is all about timing. The size of your fish pieces will determine how long it needs to marinate in citrus – a minimum of 30 minutes to an hour. While a two-hour marination period is still acceptable, pushing beyond that can result in your ceviche becoming more of a pickled fish dish rather than a refreshing, zesty appetizer.

What is ceviche Tico made of?

Ceviche Tico is a popular dish from Costa Rica that comes in various versions. This tasty treat is typically made by marinating white fish or shrimps in a mixture of lime juice, chilis, coriander, garlic, and onions.

What liquid is ceviche marinated in?

Ceviche, a dish made by marinating raw fish in lime juice, is a beloved culinary specialty in Central and South America’s coastal regions, particularly in areas such as Peru and Mexico. Different regions have their variations of the recipe, with distinct local flavors incorporated. The dish usually contains onions, tomatoes, cilantro, and salt.

What is the secret of Peruvian Ceviche?

Historically, ceviche was made with only raw fish, salt, and chili peppers. In modern times, Peruvian shrimp ceviche stands out because of the type of lime used. Chefs in Peru prefer to utilize the Limon Sutil lime, which is smaller than Mexican limes but slightly larger than key limes.

Bottom Line

In conclusion, the ceviche mixto recipe is a delicious and versatile dish that brings the flavors of the sea to your table. From the juicy shrimp to the tender scallops and white fish, every bite is a taste of Peruvian cuisine. By following this recipe and adding your own creative touch, you can make the perfect ceviche mixto for any occasion.

I encourage you to try this seafood recipe at home and experiment with different variations using the ingredients listed above. Impress your family and friends with the exotic tastes of Peru and enjoy the refreshing flavors of lime, cilantro, and chili peppers.

Remember that even though this dish is easy and quick to make, it requires high-quality ingredients and precise timing to achieve perfect results. So take your time, follow the tips provided in this article, and have fun cooking!

Finally, I hope you have enjoyed reading this article and learning more about ceviche mixto. If you have any questions or comments about this recipe or any other food-related topics, please feel free to share them in the comments section below.

Thank you for choosing this ceviche mixto recipe as part of your culinary journey!

Ceviche Mixto

Ceviche Mixto Recipe

Mixed seafood ceviche - another Peruvian classic. Mix and match seafood as desired. Prep and cooking times are estimated since I haven't made this yet. From The Art of Peruvian Cuisine by Tony Custer.
No ratings yet
Prep Time 30 mins
Cook Time 20 mins
Course Appetizer
Cuisine Peruvian
Calories 225.2 kcal


  • 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)


  • 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).

Add Your Own Notes


Serving: 411gCalories: 225.2kcalCarbohydrates: 39.3gProtein: 18.9gFat: 1.3gSaturated Fat: 0.2gCholesterol: 40.4mgSodium: 236.7mgFiber: 4gSugar: 8.2g
Keyword < 60 Mins, Brunch, Easy, Healthy, Low Cholesterol, Lunch, No Shell, Octopus, Peruvian, South American, Spicy
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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.