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Picture yourself savouring a mouthful of fresh seafood, invigorated by the tangy zest of lime, the chilli heat, and cilantro’s earthinesslantro. That’s ceviche mixto (mixed ceviche) for you—a vibrant and refreshing dish deeply rooted in Peruvian cuisine. This iconic recipe combines the freshest seafood with a citrusy marinade called leche de tigre (tiger’s milk), creating a flavorful dance that foodies worldwide adore.
Whether you’re a seafood fanatic, a Peruvian food enthusiast, or just someone looking for a light yet satisfying summer meal, ceviche mixto is a dish that’s easy to fall in love with—and easier to make than you’d imagine.
Introduction
Author Notes
Having travelled to Lima, Peru, I first encountered a ceviche mixto at a small seaside restaurant. The flavours were bold yet perfectly balanced. The chef’s attention to the freshness of the ingredients and simplicity of preparation took this dish to a level I had never experienced before. That unforgettable moment inspired me to share this classic ceviche mixto recipe with you—perfected to bring authentic Peruvian flavours to your home.
Key Takeaways
By the end of this recipe, you’ll learn:
- How to prepare a Peruvian-style ceviche mixto with a flavorful twist
- Key ingredients, substitutions, and helpful cooking tips
- How to serve and pair this delightful dish
Now, grab your aprons, seafood lovers, as this adventure begins in your kitchen!
Ceviche Mixto Recipe Details
Ingredients with Amounts
To serve 4 people, you’ll need the following ingredients:
- Seafood mix (raw shrimp, squid, scallops, and firm white fish like sea bass or snapper): 1 lb
- Fresh lime juice: 1 cup (approx. 8-10 limes)
- Red onion (thinly sliced): 1 medium
- Aji Amarillo (yellow chilli, finely chopped) or one jalapeño pepper (substitute): 1
- Fresh cilantro (finely chopped): 0.25 cup
- Salt: 1 tsp or to taste
- The juice of fresh celery (optional) for extra depth in the leche de tigre
- Corn (Peruvian choclo or sweetcorn, boiled): 1 ear, kernels removed
- Sweet potato (peeled and boiled): 1, sliced
- Ice cubes to rapidly chill the seafood after cooking
Preparation Steps
Follow these steps to make your ceviche mixto at home:
Step 1: Prepare the Seafood
- If your seafood is not pre-cleaned, wash and devein shrimp, clean the squid, and remove bones from the fish.
- Cut the seafood into bite-sized pieces and set aside in a bowl over ice.
Step 2: Create the Citrus Marinade (Leche de Tigre)
- Juice fresh limes until you have approximately 1 cup of lime juice. Remember, fresh lime juice is key to authentic flavour.
- Add a sprinkle of salt to the lime juice and mix until dissolved. Optionally, mix in celery juice for added depth.
Step 3: Poach the Seafood
- Heat a small pot of water over medium heat until it reaches a gentle boil. Quickly poach the shrimp and squid for 1–2 minutes until opaque. Quickly transfer it into a bowl of ice water to halt the cooking process and preserve its texture. Leave the fish raw if desired for authenticity.
Step 4: Combine and Marinate
- Toss the seafood with the thinly sliced red onion, chopped chilli, and fresh lime marinade (leche de tigre). Mix gently to avoid breaking up the fish.
- Cover and refrigerate for 10–15 minutes, allowing the ingredients to marinate and flavours to develop.
Step 5: Garnish and Serve
- Serve chilled, garnished with sweet potato slices, corn kernels, and a sprinkle of chopped cilantro. Add avocado slices for an extra layer of creaminess.
Preparation & Cooking Times, Servings, and Yield
| Prep Time: 20 mins | Cook Time: 5 mins | Marination Time: 15 mins |
| Total Time: 40 mins | Servings: 4 |
Cooking Tips
Cook’s Note
- Using the freshest seafood is crucial for this dish. Visit your local fishmonger and select the highest-quality seafood. If fresh options aren’t available, opt for flash-frozen fish and seafood that can be thawed safely at home.
Variations/Substitutions
- For heat lovers: Swirl in a spoonful of Aji Amarillo paste for that authentic Peruvian spice.
- Vegetarian twist: Replace seafood with diced hearts of palm, artichokes, and chunky mushrooms marinated with the same leche de tigre.
- Add crunch: Serve ceviche with toasted corn kernels (concha).
Equipment Needed
- A sharp knife (for seafood and onion slicing)
- A juicer or citrus press for extracting fresh lime juice
- Mixing bowls
- Cutting board
- Small pot (if poaching seafood)
Nutrition & Serving
Nutrition Facts (Per Serving)
| 180 | 4g | 15g | 20g |
| Calories | Fat | Carbs | Protein |
| 400mg | |||
| Fiber |
Serving Suggestions
Ceviche Mixto is best enjoyed as a light appetizer or a main dish on warm summer days. Pair it with:
- Crispy tortilla chips or Peruvian-style yucca fries
- A chilled glass of Sauvignon Blanc or a classic Pisco Sour
Final Thoughts
Personal Touch
Ceviche Mixto isn’t just a dish; it’s an experience. Its zesty, fresh flavours will transport your taste buds to the coastal shores of Peru, making it a perfect addition to your culinary repertoire. Plus, it’s incredibly versatile—ideal for a quick lunch, dinner party starter, or a summer gathering centrepiece.
Conclusion
Regarding pairing, the refreshing acidity of ceviche mixto harmonizes perfectly with vibrant drinks and complementary sides. Consider serving it alongside Peruvian chicha morada, a sweet, spiced purple corn drink, for an authentic culinary experience. Alternatively, a crisp, effervescent sparkling water with a splash of lime offers a simple and refreshing beverage choice.
For presentation, use shallow bowls or small plates to showcase the vibrant colours of the dish. Arrange the sweet potato slices and corn kernels neatly around the edges while the marinated seafood takes centre stage. Garnish with a generous sprinkle of fresh cilantro for a vibrant green contrast, and if desired, add a slice of lime on the side for an extra zing. A beautifully plated ceviche mixto enhances the dining experience and celebrates Peruvian cuisine’s artistry.
Enjoy experimenting with pairings and presentations to make your ceviche mix a feast for the palate and the eyes!
FAQ
Is this dish safe to eat raw?
Yes, as long as you follow proper food safety guidelines and use high-quality, fresh ingredients. If you’re unsure about eating raw fish, please poach all or part of the seafood for a few minutes before marinating.
Can I make ceviche ahead of time?
Eating ceviche fresh is best, but you can prep ingredients like the lime juice and chopped garnishes a day in advance. Avoid marinating the seafood too early, as the lime juice “cooks” it and may change its texture if left too long.
What’s the best fish for ceviche mixto?
Firm white fish like sea bass, snapper, or mahi-mahi work beautifully as they hold their shape during marination.
Can I freeze leftovers?
Ceviche is meant to be consumed fresh. Freezing may alter its texture and flavour.
Now that you’ve mastered the art of ceviche mixto, why stop here? Subscribe to our blog for more mouth-watering recipes that bring global flavours to your table!