How to make Ceviche Mixto

Why cooks start here

Ceviche Mixto is cooked the way coast cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

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.