Ceviche Mixto

Name: Ceviche Mixto
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 300 g fish; 150 g shrimp; 150 g octopus; 120 ml lime juice; 1 red onion; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood, ceviche

Ceviche Mixto emerges from the sun-drenched Peruvian coast, where the sea meets the land in a vibrant culinary embrace. Traditionally prepared by coastal cooks, this dish is a reflection of the ocean's bounty and the local palate's love for bold flavors. It's a staple at family gatherings and beachside picnics, where the casual, communal nature of the dish encourages sharing and conviviality.

A true Ceviche Mixto should be a refreshing burst of citrus and sea, with tender pieces of fish, shrimp, and octopus harmonizing under the bright acidity of lime juice. The red onion adds a crisp texture, and the salt is carefully balanced, enhancing the natural sweetness of the seafood. Generously portioned, it's a vibrant appetizer that beckons with its fresh, clean flavors.

Ingredients

300 gfish
150 gshrimp
150 goctopus
120 mllime juice
1red onion
to tastefine sea salt

Method

Begin by preparing the seafood. Rinse 300 g of fish, 150 g of shrimp, and 150 g of octopus under cold running water. Pat them dry with paper towels. Cut the fish into 1 cm cubes, peel and devein the shrimp, and slice the octopus into thin rings. Set aside in separate bowls.
Peel and thinly slice 1 red onion into half-moons. Rinse the slices under cold water to remove some of the sharpness, then drain well. This step ensures the onion adds a crisp texture without overpowering the dish with its pungency.
In a large mixing bowl, combine the fish, shrimp, and octopus. Pour 120 ml of freshly squeezed lime juice over the seafood. The acidity of the lime juice will 'cook' the seafood, turning the fish opaque and the shrimp pink. Stir gently to ensure all pieces are evenly coated.
Allow the seafood to marinate in the lime juice for about 10 minutes, stirring occasionally. The fish should turn opaque, and the shrimp should be firm and pink. This indicates that the seafood has been properly 'cooked' by the lime juice.
Add the sliced red onion to the marinated seafood. Season with fine sea salt to taste, mixing gently to combine. The salt should enhance the flavors without overpowering the freshness of the seafood.
Taste the ceviche and adjust the salt if necessary. The balance of acidity from the lime and the salt should be just right, allowing the natural flavors of the seafood to shine through.
Transfer the Ceviche Mixto to a serving platter. Serve immediately, ensuring the dish remains fresh and vibrant. This dish is best enjoyed as soon as it's prepared, capturing the essence of coastal Peruvian cuisine.