Total Time
Prep 30 mins
Cook 20 mins

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.

Ingredients Nutrition

  • 7 ounces octopus, cooked
  • shrimp, tails blanched
  • 7 ounces scallops
  • 1 red onion, sliced very fine
  • 12 red aji limo chile, minced
  • 12 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)


  1. Cut octopus into bite-size pieces. Leave whole if using baby octopus.
  2. Cut squid into small rings.
  3. Mix seafood with onion in large bowl. Wash and drain thoroughly.
  4. Season mixture with salt and aji limo chiles.
  5. Toss preparation quickly in lime juice. Refresh with ice cubes, mixing well. Remove ice immediately before it has a chance to melt.
  6. Serve on bed of lettuce with sweet potato (camote, if you can get it) and boiled corn rounds (choclo, if you can get it).