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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.
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Prep Time 30 mins
Cook Time 20 mins
Course Appetizer
Cuisine Peruvian
Calories 225.2 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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).

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Nutrition

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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