Peruvian Mixed Cebiche Ceviche Mixto Recipes

Steps:

• Have grill pre-greased and preheated to medium-high.
• Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
• Add onions to remaining chilled water and let soak.
• Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
• Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
• Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
• When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

Steps:

• 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).

Steps:

• 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).

Steps:

• Drain the tuna invert it onto a small platter.
• Sprinkle the chile and onion over the tuna and allow it to stand for a few minutes. Then add the tomato, chopped cilantro, and salt and pepper to taste, and gently mix together.
• Sprinkle the lime juice over all, and drizzle with the oil. Serve over lettuce if you like.
• Garnish with sprigs of cilantro and serve. Enjoy!

Steps:

• Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl.
• Add enough lime juice to cover the seafood. Season with salt as needed.
• Refrigerate and marinate until the fish is opaque, about 8 hours.
• Arrange attractively on an appetizer plate or in a martini glass, and garnish with the crusty bread.