Peruvian Mixed Cebiche (Ceviche Mixto)

Recipe by cherrylips4923
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    cups lime juice (do not squeeze limes fully to avoid bitterness, squeeze about halfway)
  • 1
    cooked sweet potato (optional)
  • 14
    bunch cilantro (leaves only)
  • 12
    red onion (thinly sliced)
  • 6
    ice cubes
  • 1
    cup white corn kernels (previously boiled and cooled, this better known as giant white cusco corn, also optional)
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DIRECTIONS

  • 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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