In the culinary world, ceviche is considered a national dish, and Peruvian ceviche has earned a reputation for being the best of the best. This dish is both refreshing and satisfying, with an intense burst of flavors that are hard to describe. It’s no wonder that it’s one of my all-time favorites! If you’ve never tried ceviche before, I can wholeheartedly recommend giving it a try.
Traditionally, Peruvian ceviche is made using raw fish, which is marinated in a mix of lime juice and spices. The acid from the citrus fruits “cooks” the fish, changing it from translucent to opaque, resulting in a deliciously tender and flavorful dish.
The recipe we’re going to make today is called Peruvian Mixed Cebiche (Ceviche Mixto), which includes a combination of fresh seafood like sea bass, shrimp and squid. We’ll also be incorporating roasted sweet potatoes and Andean corn to give the dish some texture and balance out the acidity of the marinade.
Get ready to create something truly amazing for your taste buds!
Why You’ll Love This Recipe
Allow me to introduce you to the Peruvian Mixed Cebiche, or Ceviche Mixto, a classic Peruvian dish that will make your taste buds dance with joy. This dish combines the freshest seafood with a zesty marinade of lime juice and chili peppers, resulting in a magical explosion of flavors in your mouth. If you’ve never tried ceviche before, this Peruvian mixed cebiche is the perfect introduction.
One of the reasons why you’ll love this recipe is its simplicity. With just a handful of fresh ingredients, you can create a show-stopping dish that will impress even the most discerning palate. The key to success with ceviche is using the freshest seafood possible, so be sure to choose a fish fillet that is sushi-grade or ask your fishmonger for recommendations.
Another reason why this dish will become a staple in your culinary repertoire is its versatility. You can customize it to your liking by using your favorite type of fish, adding different vegetables like sweet potatoes or white corn kernels, or by tweaking the amount of chili peppers in the marinade to suit your taste buds.
When you make this traditional Peruvian dish, not only are you treating yourself to an explosion of flavors, but you are also immersing yourself in a rich cultural heritage. Cebiche has been around for centuries and is considered one of Peru’s national dishes. By exploring new dishes from other cultures, we open ourselves up to new experiences and broaden our horizons.
So whether you’re hosting a dinner party or just craving a fresh and healthy meal, this Peruvian mixed cebiche recipe will surely win over your heart and taste buds.
Let’s start with the ingredients needed for this Peruvian Mixed Cebiche (Ceviche Mixto) Recipe. To make this classic Peruvian dish, you will need:
- 1 lb (about 450g) of fresh, raw fish fillet – you can use any white fish or seafood you like (such as shrimp, sea bass, or mahi-mahi)*
- 1 red onion, thinly sliced
- 1-2 chili peppers, chopped
- 1 cup (240ml) of freshly squeezed key lime juice*
- 1 cup (240ml) of cold water
- 1 teaspoon of sea salt
- Freshly ground black pepper to taste
- To serve:
- Cooked white corn kernels and/or sweet potato cubes*
- Chopped fresh cilantro leaves*
*You can find these ingredients in your local Latin American grocery store or supermarket.
Now that we have all the ingredients we need let’s move on to the recipe how-to.
The Recipe How-To
Preparing the Fish Fillets
First step to make Peruvian Ceviche is to prepare the fish fillet. Cut the 1 pound of raw fish into small cubes 1-2 cm square.
Make sure to remove all bones, skin, and blood-line before cutting into cubes.
Once cut into small cubes, place fish pieces in a large bowl and season with 1 tablespoon sea salt, 1 teaspoon pepper, and 5 ounces lime juice. Mix well and let it rest for 5 minutes.
Reserve this bowl in your fridge until ready to use.
Making the Leche de Tigre
In Peru, we call this the “tiger’s milk”: a combination of fresh lime juice, fish juices, onion slices, cilantro, chili peppers and garlic.
For a traditional leche de tigre for our cebiche mixto recipe you will need:
- Juice of 10 key limes (or about half a cup of lime juice)
- ½ red onion thinly sliced
- 1 clove of garlic finely minced
- ¼ cup cilantro chopped
- Salt and pepper
Combining all Ingredients
Take out the bowl of fish from your fridge and pour in the leche de tigre that you’ve prepared beforehand.
Stir gently then add on top diced mahi-mahi (1/2 pound) and sea bass (1/2 pound) along with some shrimps (1/2 pound).
Incorporate purple onion slices (1/2 red onion)for some extra crunch.
Let it rest for another 5 minutes before diving in.
Enjoy your Peruvian Mixed Cebiche (Ceviche Mixto)!
Substitutions and Variations
Cebiche is a versatile dish that can accommodate various substitutions and variations, according to your preference. If you are not a fan of sea bass or mahi-mahi, you can opt for tilapia, shrimp, or squid. Any white fish or seafood will work well in this recipe. You can also use a combination of seafood for a mixed ceviche.
For a vegan option, simply omit the seafood and replace it with tofu or avocado. You can also add diced mango, pineapple, or peach to give the dish a sweet tropical twist.
If you prefer a spicier kick to your cebiche, try adding finely chopped hot chili peppers such as jalapeño or habanero. Be sure to remove the seeds and membrane before adding them to your recipe because they are the spiciest part of the pepper.
As for the sweet potato – which is traditionally served on the side – you can substitute it with corn on the cob or boiled cassava for an earthy flavor. Make sure to season generously with sea salt and lime juice!
Lastly, if you want to try a different type of cebiche, you can experiment with Leche de Tigre – which translates to “tiger’s milk” – a popular ingredient in northern Peru. It is made by blending raw fish scraps, lime juice, chili peppers, salt, and garlic until smooth. You can serve this sauce on top of freshly cooked seafood or drizzle it over your cebiche for an extra zing.
No matter what ingredients you decide to try in your cebiche, make sure they are fresh and diced evenly so each bite delivers a burst of flavor.
Serving and Pairing
When it comes to serving and pairing, Peruvian Mixed Cebiche is an extremely versatile dish. This refreshing and flavorful dish can be served as a main course or appetizer, depending on the occasion.
To truly experience the flavors of Peru, it’s highly recommended to enjoy this ceviche with traditional accompaniments such as sweet potatoes, Peruvian corn kernels (choclo), and crispy fried corn (cancha). These ingredients will add not only texture to the dish but also complement the tangy and spicy flavors of the cebiche mixto.
For those who enjoy a bit more heat in their food, add chili peppers of your choice beforehand when marinating the fish in lime juice. Aji Amarillo, is a mild chili pepper used extensively in Peruvian cuisine, that can be used for those who cannot handle too much heat.
In addition to the traditional sides, a crisp white wine or pisco sour cocktail would be an ideal pairing for this dish. The acidity of these beverages naturally complements the tangy citrus flavors found within Peruvian Mixed Cebiche.
Whether serving your guests a hearty and authentic meal or indulging in a light snack on a hot summer day, Peruvian Mixed Cebiche offers a unique and gratifying experience that every food lover should try at least once.
Make-Ahead, Storing and Reheating
Peruvian Mixed Cebiche is best served fresh, but you can certainly make it ahead. It’s important to note that cebiche mixto should never be stored or reheated with the seafood already included. Instead, a good practice is to prepare only the vegetables and keep them in an airtight container in the refrigerator for up to 24 hours.
For the fish, it’s best to keep it on ice or in the freezer if you plan on making ceviche later in the day. Once ready, mix everything together in a large bowl just before serving. You can also make extra leche de tigre ahead of time by doubling or tripling the ingredients and storing it separately from the seafood. The tangy liquid will keep well in the fridge for several days and can even be frozen.
If you happen to have any leftovers of your Peruvian Mixed Cebiche, don’t worry! You can store it in an airtight container in the refrigerator for up to 24 hours. However, keep in mind that because it’s a seafood dish, it might not taste as fresh after that amount of time. It’s recommended that you consume leftovers within 24 hours of making.
Never reheat mixed cebiche or any type of ceviche mixto, as heating will cook the fish and affect its taste and texture. Instead, serve cold or at room temperature, and remember to stir well before dishing out leftovers.
Overall, preparing Peruvian Mixed Cebiche ahead of time requires some planning, but it is worth it if you want to save time while still enjoying a delicious meal. Just remember to store perishable ingredients properly and mix them together just before serving for the best possible flavors and textures.
Tips for Perfect Results
Now that you have all the ingredients to make this delicious Peruvian Mixed Cebiche, let me give you some tips for perfect results. It’s important to remember that ceviche is a dish that requires attention to detail and timing.
Firstly, make sure that you use the freshest seafood possible. The texture and flavor of the fish are crucial for a great ceviche. If you’re not sure about your fish’s freshness, take a look at its eyes and gills. They should be bright and shiny, not cloudy or slimy.
It’s also essential to choose the right type of fish. White fish such as sea bass, mahi-mahi, or flounder are popular choices for ceviche because they have a mild flavor and firm texture that holds up well in the acidic marinade.
Before adding any ingredients to the ceviche mixture, make sure to chill them thoroughly. This includes not only the fish but also any other vegetables that you plan on using.
When it comes to seasoning your ceviche, be careful not to overdo it with salt or spice. Remember that the lime juice will add acidity, so start by adding a little bit of salt and pepper and adjusting later if necessary.
Lastly, pay attention to timing when marinating your fish. Leaving it in the marinade too long can result in overcooked and mushy fish. Aim for about 20-30 minutes in the refrigerator before serving.
By following these tips, you’ll be well on your way to making a perfect Peruvian Mixed Cebiche every time. Enjoy!
As with any recipe, there may be questions that arise while making Peruvian mixed cebiche. Here I have addressed some commonly asked questions to ensure you have a seamless cooking experience and perfect results every time. Let’s dive right into it.
Is cebiche the same as ceviche?
The spelling of the dish can differ between cebiche, ceviche, seviche, or sebiche, but the most commonly used and accepted spelling is ceviche with a ‘v’.
What is the secret of Peruvian Ceviche?
Ceviche used to be a simple combination of raw fish, chili peppers, and salt. Nowadays, Peruvian shrimp ceviche stands out from the rest due to a particular ingredient – the lime. The lime of choice in Peru is the Limon Sutil, which is smaller than Mexican limes but bigger than key limes.
What is Peruvian Ceviche vs regular ceviche?
Different types of ceviche have unique ingredients. Mexican ceviche is usually packed full of fresh ingredients like jalapeño, tomatoes, and cilantro. In contrast, traditional Peruvian ceviche is relatively simple and requires only onion, aji pepper, and sometimes choclo.
What is the difference between Ecuadorian and Peruvian Ceviche?
Ceviche varies from region to region within Latin America. For instance, in Mexico, it is served with spicy toppings like avocado and jalapeno. In Peru, it is typically less juicy and comes with boiled potatoes. Ecuadorian ceviche, on the other hand, is usually served with fried plantains and crunchy corn nuts.
In conclusion, this Peruvian Mixed Cebiche (Ceviche Mixto) recipe is a must-try for seafood lovers and those seeking to explore new culinary horizons. Not only is it a classic Peruvian dish, but it is also incredibly nutritious and flavorful. With its fresh ingredients and tangy lime juice, this dish will delight your tastebuds and leave you satisfied.
Whether you are looking for a quick and simple meal or an elegant dish to impress your guests, this recipe fits the bill. With its versatile ingredients, you can easily substitute or add on to create your own unique version of mixed cebiche.
Moreover, as a chef who values tradition and culture, I encourage you to embrace Peruvian cuisine by trying out this dish. You may even discover some new favorite ingredients that you never knew existed! So gather your friends and family and enjoy this delicious, fresh yet exotic seafood classic.
Finally, don’t forget to share your own tips or variations in the comment section below. Together we can celebrate diversity through food!
Peruvian Mixed Cebiche (Ceviche Mixto) Recipe
- 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)
- 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).
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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.