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Seafood Easy

Recipe of Mixed ceviche

Ceviche is one of the most representative dishes of Latin American cuisine, and mixed ceviche elevates this tradition by combining fresh fish with shrimp, creating an explosion of tropical flavors. This easy recipe is perfect for those looking for a fresh, light, and flavorful dish, ideal for hot days or as an appetizer at a gathering.

The secret to a good ceviche lies in the marinade: the fish is cut into medium cubes and mixed with salt and pepper, letting it rest in the refrigerator to firm up. Then a sauce is prepared with lime, garlic, ginger, rocoto pepper, scallion, cilantro, and celery, which is strained twice for a silky texture. This mixture is combined with the fish and red onion, and left to marinate briefly.

The result is a vibrant dish with the acidic touch of lime, the spiciness of rocoto, and the freshness of cilantro. It can be served with salty crackers or fried plantain chips, and it's ideal for those who enjoy intense flavors and varied textures. There are many variations, but this mixed version is one of the most popular for its versatility.

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Recipe of Mixed ceviche
Image generated with AI

Cook

60 min

Servings

2

Ingredients

Directions

  1. 1

    Cut the fish into medium sizes, make sure it's not so big so it doesn't feel raw.

  2. 2

    Put the fish I use with salt and pepper to taste in a metal dish and stir, let the fish take on more color and body for 30 minutes in the refrigerator (conservative part).

  3. 3

    Fish marinade preparation

  4. 4

    700g of lemon (250 g of juice)

  5. 5

    2 cloves garlic

  6. 6

    1 piece of ginger

  7. 7

    0.2g rocoto

  8. 8

    Salt and Pepper

  9. 9

    Chives stalk

  10. 10

    Coriander

  11. 11

    Chunky stalk

  12. 12

    Mix everything and make it liquid, pass the liquid through a sieve and strain twice.

  13. 13

    Marinated.

  14. 14

    After having the fish half an hour with salt and pepper in the refrigerator.

  15. 15

    Mix the marinade with the onion, stir and store again in the refrigerator.

  16. 16

    Final preparation.

  17. 17

    In the bowl containing the marinated fish and onion, put chopped parsley, paprika, rocoto, ajinomoto, green onions, and some green onions, mix everything well.

  18. 18

    Put the marinade liquid in the preparation after serving

  19. 19

    Preparing shrimp for in ceviche, in a pan with already hot wonder oil, we will put garlic (2 cloves) for 1 minute on high heat then we will put our shrimp at this time we can salt and pepper to taste and if you like you can put merkén, we lower the flame to medium heat and cook it for 5 minutes, at this point we take them out and put them in the fridge for 3 minutes to cut the cooking.

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