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Cebiche Mixto

Cebiche Mixto

Ali Rosen

Cebiche Mixto

Try this ceviche made with porgy, calamari, scallops, and blue shrimp with choclo and sweet potato in an ají rocoto leche de tigre. It's light, refreshing, and delicious, and the perfect hors d'oeuvre to serve on a hot summer afternoon.

See all scallop recipes.


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  • 4 Ounces porgy fillet, diced
  • 4 Ounces fresh calamari, sliced, blanched, and chilled
  • 12 medium-sized shrimp, peeled, blanched, and chilled
  • 4 fresh U-10 scallops, quartered
  • 2 Tablespoons celery, diced
  • 1 Tablespoon minced garlic
  • 2 habanero chiles, chopped finely
  • 1 bunch cilantro, chopped finely
  • Salt and pepper, to taste
  • 4 ice cubes
  • 5 Ounces lime juice (juice of 15 limes)
  • 2 Tablespoons aji rocoto paste
  • 1 Cup fish stock
  • 3 red onions, sliced
  • 1 Tablespoon choclo, boiled until soft, for garnish
  • 2 sweet potatoes, roasted, peeled, and cubed, for garnish

Classic Ceviche Mixto

Ceviche (pronounced Se-vee-chay), is a popular treat during a day of fun in the sun and surf! Speckled along the alabaster shores of #playadelcarmen, beachside eateries are serving up this tangy appetizer with buckets of beer and ice cold margaritas to their happy-go-lucky patrons.

For fellow seafood lovers who cannot wait to get to the beach to sample a batch of this light and fresh, white fish dish, here is a simple recipe that is sure to be a hit at any gathering! Please note that you will need to prepare this appetizer about 3-4 hours ahead of time as the fish needs time to cure in the juice of the lime.


1 cup prawns, shelled, with tails removed

A handful of fresh cilantro, chopped

Cut the basa fillets into 2mm slices (it needs to be quite thin to cure quickly). Squeeze the juice of the limes into a glass baking dish and add the fish along with one tsp of salt. Mix together, cover and place in the refrigerator. Allow the mixture to sit for 2-3 hours, stirring occasionally. Chop prawns into smaller pieces and add them to the fish half an hour before serving.

Meanwhile, prepare the onion, cilantro, tomatoes and jalapeño. Just before serving, cube the avocados. Add them and the rest of the vegetables to the fish with more sea salt if needed. Ceviche is best served chilled with tostada shells or nacho tortilla chips and your choice of hot sauce on the side.

Spice up your next Super Bowl, World Cup or Birthday Party with this healthy, Mexican inspired alternative!

Simple Ceviche Recipes

You’ll find many different versions of ceviche across Central and South America, each one as delicious as the next. Regardless of what seafood and veggies you decide to include, ceviche always delivers the perfect balance of flavors: sweet, savory, bright — and sometimes spicy. Whether you serve it on tortillas or scoop it up with chips, it’s the no-fuss dish that’s always sure to please.

Photo By: The Youngrens ©Copyright: 2011 The Youngrens, Inc

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Tilapia Ceviche

This 5-star recipe is sure to become your new go-to. Reviewers rave that it&rsquos &ldquoso easy to make&rdquo, &ldquofresh and delicious&rdquo and &ldquoa hit&rdquo with family and friends. The key is to make sure that all the ingredients are finely diced. Marcela&rsquos trick for cutting the fish? Pop it in the freezer for a few minutes so that it&rsquos partially frozen &mdash it will be much easier to cut into small pieces.

Scallop Ceviche

When you&rsquore making ceviche, quality is key. You&rsquore only using a handful of ingredients so be sure to buy the freshest and best available. If possible, buy your scallops the same day you plan to make the ceviche. Here, we pair bay scallops with jalapeno and lime juice for the a sweet, spicy and refreshing dish that lets the seafood take center stage.

Shrimp Ceviche

The secret to perfectly tender shrimp ceviche is to set a timer. It takes 15 minutes to &ldquocook&rdquo the shrimp in the lime juice. If you leave it longer than that, it will start to get chewy.

Bay Scallop Ceviche

The key to great ceviche? Keep it simple. We marinate sweet bay scallops in fresh lime juice until they&rsquore opaque and &ldquocooked&rdquo through before adding just a handful of other ingredients &mdash like green olive for saltiness, tomatoes for freshness and jalapeno for spiciness.

Cebiche Carretillero

Peru is the birthplace of cebiche, a dish of acid-cooked seafood that is all about freshness. This version is popular in Lima the term ''carretillero'' means that it is served from a street cart. The crunchiness and temperature of the warm fried octopus provides a nice contrast to the cold fish. Peruvians call the tangy liquid the fish has soaked in ''leche de tigre'' (tiger's milk) and consider it an aphrodisiac and hangover cure when you are done eating the fish, pick up your bowl or plate and drink it.

Scallop Ceviche with Candied Citrus

This clever recipe uses the time while the scallops are marinating in the citrus juice to make candied orange and lime peel. The colorful bits of citrus not only look pretty &mdash they add a little bit of sweetness to balance out the tart, refreshing flavors of the dish.

Mango Salmon Ceviche

When raw fish marinates in citrus or acid it starts to take on a beautifully bright flavor. In this recipe we use salmon and lime juice &mdash and then finish the ceviche with mango, avocado and green apple for a refreshing and flavorful bite.

Tomatillo Scallop Ceviche

Ceviche lets you make the most out of a small amount of luxe, super-fresh scallops. We think of the char on the tomatillos as in important ingredient: it adds a slight smokiness and sweetness all its own. To step up the spice, slice some small red chiles into rounds, and toss them (seeds and all) with the ceviche before chilling.

Mahi Mahi Ceviche

Two simple steps, a handful of ingredients and just 10 minutes of active cooking time &mdash that&rsquos all it takes to create a restaurant-worthy ceviche. Trust us, the most difficult part of making this recipe is waiting for an hour before you can dig in!

Bay Scallop Ceviche

Ina&rsquos take on ceviche? She &ldquocooks&rdquo bay scallops (which are smaller and sweeter than sea scallops) in lime juice before tossing them with a mix of fresh veggies, jalapeno and parsley. When it&rsquos time to serve the ceviche, she skips the crisp tortillas, opting for buttery Bibb lettuce cups instead. How refreshing!

Ceviche Mixto


  • 8oz fresh tuna, cut into small cubes
  • 8 shrimp, cooked
  • 8 oz octopus, cooked
  • 1 orange, grapefruit or blood orange, cut into small cubes
  • 4 oz jicama, finely diced or julienned
  • Red onion, thinly sliced and pickled
  • 4 oz cilantro, minced
  • 4 oz lime juice
  • 4 oz lemon juice
  • 2 oz orange
  • Chile ají to taste (this will add some spice, use sparingly)
  • Roasted salsa (see recipe)
  • Roasted corn
  • Radishes for garnish (optional)
  • Kosher salt


  1. Cut the fish into small cubes. Add lime and set aside.
  2. Roast corn, cut kernels off the cob and set aside.
  3. Drain the fish. Add fish, shrimp, octopus into a mixing bowl.
  4. Add lemon juice and orange juice.
  5. Add Jicama, corn, cilantro, pickled onion, citrus and salsa to the bowl. Season with salt.

Chef Rosie is the award-winning Chef-Owner of Provecho Grill and a two-time winner of the SoCal Chef Open. As a chef and TV personality, she has appeared on Food Network’s Supermarket Stakeout (2019) and The Cooking Channel’s Farmer’s Market Flip (2017).

Chef Rosie is also a contributing columnist for Menifee Buzz and Valley News, recounting her culinary adventures to thousands of readers each week. Through her blog, culinary tours of Mexico, and food & wine events, Chef Rosie leads her readers and guests on an exploration of Mexican cuisine and culture.

Peruvian Ceviche: A Spicy Delicacy

SIT down to a plate of ceviche here and it is clear that Japan does not have a monopoly on raw-fish recipes.

Ceviche (pronounced seh-BEE-chay) is raw fish, or pescado crudo, marinated in lemon juice and seasoned with garlic, onions and hot peppers. Although it is commonly found elsewhere in South and Latin America, it is this country's national dish, as much a part of the culture as Andean music.

"Ceviche is a way to grab people, to get them sitting down in the middle of the day and start talking, to take their minds off their problems," said Adolfo Perret Bermudez, the owner and head chef at Punta Sal, one of Lima's finest cevicherias. "You serve it with cold beer, give them music in the background and they'll sit for hours. Ceviche to Peruvians is like pasta to Italians."

Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy. It is also sold from mobile vending wagons pushed along the dusty streets of the capital's poor shantytowns and at fine eating establishments in the most affluent residential areas.

Ceviche is so much a part of Peruvian culture that even when the Government urged people not to eat raw fish during an outbreak of cholera in 1991, cevicherias continued to flourish.

Since Lima sits on the Pacific coast there is never a scarcity of the fresh est deep-sea fish or shellfish to make into a ceviche.

But probably only tourists eat it at night, when it may appear as an appetizer on the menus of better restaurants. Peruvians consider fish caught in the morning already less than fresh by evening. Thus, for them, ceviche is a main course that is generally served at lunch, or between 11 A.M. and 4 P.M. Cevicherias close by 4 oɼlock each afternoon.

This dish with its spicy red peppers and tart lemon juice has almost no fat. Especially on a summer afternoon, it is light and refreshing.

Experts say ceviche became a common food more than 2,000 years ago in the many fishing villages, or caletas, of northern Peru. The country then had an abundance of highly acidic oranges that were used to marinate the fish.

Those fruits have all but disappeared, but in their place Peruvian chefs use a strong small bright green lemon to "cook" the fish. The acid of the lemon juice turns the surface of the fish to a milky white, while leaving much of the interior raw.

Today, the hot spicy fish is most often served with garnishes that cool the palate. The pieces of raw fish, cut into squares somewhat larger than croutons, sit on a bed of Boston or iceberg lettuce topped with feather-sliced onions and a slice of hot red pepper.

On one side is a section of boiled sweet potato, called camote, and on the other a two-inch piece of heavy corn on the cob, called choclo. To be authentic, the sweet potatoes should be not candied, and the corn on the cob should be more like thick cow corn than the traditional small-kernel sweet corn.

Small, red and fiery-hot limo peppers are finely chopped and mixed into the raw fish, and slices of the larger hot rocoto peppers are placed over it as a garnish. If these varieties are not available, any type of red, yellow or green hot peppers can be used.

Chefs like Mr. Perret Bermudez will also mix small amounts of coriander and ginger into the fish.

The most important ingredient, after the fish, is the lemon. "The key to good ceviche is that the lemon must be the strongest you can find," Mr. Perret Bermudez said. "Generally, the smaller the lemon the more acid it is."

Depending on individual preference, the fish is marinated for 10 to 45 minutes. The longer it marinates, the more cooked through it will be.

In Peru, ceviche is most often made from one of two types of deep sea fish: corvina, here also called sea bass, or lenguado, a kind of sole.Peruvian chefs also serve ceviches made from shellfish like clams, scallops and shrimp, or from octopus or squid. Most of these, however, are cooked and not eaten raw.

Those in the United States who want to make a Peruvian ceviche, can use sole, sea bass, grouper or red snapper. Sole is considered the best choice because its white meat holds up well when marinated and does not break down.

There is always the possibility, though, of contamination when eating raw fish. While fish experts say that bacteria are rarely a problem, parasites can be.

Raw fish should be inspected for the tiny worms, which are usually coiled. If there is any doubt, the fish can be frozen for a week, which will kill any parasites.

"For us, ceviche is the only truly multiclass dish," said Antonio Cisneros, a Peruvian poet and avowed ceviche expert.

"The most important thing is that you have to overcome your fear of raw fish."

Traditional Ceviche Total time: 40 minutes 2 ears of corn 1 large sweet potato 2 pounds of fresh sole or sea bass, cut into half-inch cubes 2 teaspoons crushed garlic 2 teaspoons chopped coriander 2 teaspoons spicy red chili pepper, chopped in a blender Juice of 8 to 10 small lemons Salt and pepper to taste 4 large leaves of lettuce 2 medium onions, thinly sliced 1 large hot red pepper, sliced into quarter-inch rings.

1. In separate pots, boil the corn and the sweet potato until tender. Peel the sweet potato. Let both cool, then cut corn into 2-inch sections and potato into 1-inch sections.

2. Place cubed raw fish in a bowl with the garlic, coriander and chili pepper. Add enough lemon juice to cover the fish. Season with salt and pepper. Let marinate for 10 to 45 minutes, until the fish is milky white.

3. For each serving, place a mound of the fish on a leaf of lettuce. Top with onions and a ring of red pepper, and add corn and sweet potato.

Approximate nutritional analysis per serving: 385 calories, 3 grams fat, 105 milligrams cholesterol, 185 milligrams sodium (before salting), 40 grams protein, 50 grams carbohydrate.

Ceviche Mixto (Shrimp, Squid, Scallops, & Mango)

It happened again, as soon as the weather turns warm and the sun is out, like a Peruvian Pavlovian response, I start craving ceviche. But which one to make? The traditional Ceviche de Pescado or Japanese-Peruvian Ceviche Nikkei made with firm flesh white fish are a great introduction. But did you know ceviche can also be made with shrimp, squid, and scallops? We call this family of ceviches “mixto” or mixed.

In addition to mixing different types of seafood, the main difference is that the shrimp, squid, and scallops have to be cooked before marinating in the leche de tigre — or lime juice combined with spices that give each ceviche its unique flavor profile. This ceviche mixto was inspired by a recipe I found in The Great Ceviche Book by Douglas Rodriguez and it features an aji amarillo paste in the marinade.

To cook the shrimp, I prepared a poaching liquid as recommended by Rodriguez, and used Tabasco sauce and Worcestershire sauce for flavoring in addition to a lemon and peppercorns. I cooked the squid and scallop separately in a skillet and added fish stock to the leche de tigre to soften some of the acid in the lime juice. To balance the heat, and for more color, I garnished the dish with chopped mango.

Though this dish takes more planning and cooking time than the traditional ceviche, it was great to experiment using different fish. Since it marinated in the refrigerator, this ceviche was a cool and refreshing appetizer. And if this hot weather continues, you can be sure I’ll be experimenting with many more ceviche recipes — perhaps even paired with a white wine, this is California after all.

  • 2 cups water
  • 1/2 lemon, sliced into rounds
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce
  • 1 teaspoon salt
  • 1/2 teaspoon peppercorns
  • 6 shrimp
  • 6 scallops
  • 4 whole squid
  • oil for sauteing the scallops and squid
  • 1 mango chopped for garnish
  • cilantro for garnish
  • juice of 6 limes
  • 1/2 teaspoon aji amarillo paste
  • 1/2 cup fish stock
  • 1 teaspoon grated ginger

In addition to the ingredients above, you’ll need a skillet to cook the squid and scallops, a glass bowl to marinate the seafood, and a pot to cook the shrimp.

  1. Put all the ingredients for the poaching liquid in a pot, bring to a boil and simmer for about 15 minutes.
  2. Wash and clean the squid, wash the scallops, wash, peel, and devein the shrimp. Set aside.
  3. Place shrimp in poaching liquid, remove with a slotted spoon when it begins to curl and turn bright pink, about 1 minute. Set aside.
  4. Saute scallops in a skillet with oil over medium heat, and cook until opaque, about 2 minutes total, or 1 minute each side. Remove from skillet and set aside.
  5. Cut squid tube in rings, and saute in a skillet with oil over medium heat, about 1 minute. Set aside.
  6. Combine all the ingredients for the leche de tigre in a glass bowl.
  7. Add the cooked shrimp, scallops, and squid, toss, cover, and refrigerate for 1 hour.
  8. Serve in a small plate, and garnish with chopped mango and cilantro.

The measurements here are a good starting point, but if you want extra spice, you can modify the amount of aji amarillo. You can also add chopped habanero peppers that have been washed, with the seeds and veins removed.

How to Avoid Bacteria in Raw Shrimp and Seafood

As with virtually every type of food, it’s important to handle shrimp and other seafood safely in order to reduce the risk of foodborne illness.

The FDA has prepared a Guide to Fresh and Frozen Seafood that offers several helpful tips about storing, preparing and serving fresh shrimp and seafood.

They note some species can contain parasites and that freezing will kill any parasites that may be present. So, frozen shrimp can be a great option for making Guatemalan ceviche.

Note that freezing doesn’t kill all harmful microorganisms. That’s why the safest route is to cook your seafood.

Ceviche de Mariscos

Serves 4
Prep time: 10 minutes
Cook time: 4 hours
Cook method: acid

  • 1/2 lb (220 g) skilled fillets of Sierra (kingfish)
  • 1/2 lb fresh shrimp
  • 100 Surimi Crab
  • Juice of 6 or 7 large limes (1 1/4 to 1 1/2 cups) diluted with about a half-cup of water
  • 12 oz (340 g) tomatoes, finely chopped
  • 3 or 4 serrano chiles en escabeche
  • 1/4 cup (65 ml) olive oil
  • 1/2 tsp dried Mexico oregano
  • 1/2 tsp salt (to taste)
  • Freshly ground pepper
  • 1 small avocado, sliced
  • 1 small purple onion, sliced into rings
  • 2 tbsp cilantro, chopped


1. Cut the seafood into small cubes, about ½ inch (1.5 cm), and cover them with the lime juice.
2. Set the fish aside and put in the refrigerator to chill until the fish loses its transparent look and becomes opaque (around 3 hours).
3. Stir the pieces from time to time so that they get evenly “cooked” in the lime juice.
4. Mix the tomatoes with the serrano chiles en escabeche, olive oil, dried Mexican oregano, salt, and pepper. Add to the ceviche, and then return the ceviche to the refrigerator for at least 1 hour to season. (You should serve it chilled, but not so cold that the oil congeals.)
5. Before serving, top each portion of ceviche with slices of avocado and onion rings and sprinkle with a little chopped cilantro, if desired. It’s best eaten the same day.

The ceviche is delicious all on its own, but can also be enjoyed with tortilla chips for dipping.

Learn how to make this and other traditional Mexican dishes with our cooking vacation to the Riviera Maya. Pair these lessons with a “sobremesa” – after-meal socializing – and you’ll have the basis for a dream culinary getaway to Mexico!

Looking for addition variations on ceviche? Try Chef Ana’s ceviche recipe, or this Peruvian ceviche.

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Ceviche Mixto

4 oz (112g) medium (51󈞨 count) raw shrimp
2 stalks celery, diced
1/4 cup (59ml) water
2 habañero peppers, diced
1 tsp minced ginger
2 cloves garlic
2 tbsp (30ml) milk
2 (9-oz [255g]) fillets fresh tilapia, into ¼” (6mm) strips
1 small red onion, julienned, plus more for garnish
Juice of 3 large juicy limes
Pinch of fresh cilantro, plus more for garnish
Salt and white pepper to taste

Place the shrimp and 1 stalk of the celery in a small saucepan, add the water and cook over high heat for 3 to 4 minutes, until the shrimp turn pink. Remove from the heat, drain and reserve the liquid, and discard the celery. Rinse the shrimp in cold water to stop the cooking process and set aside. Place the shrimp and cooking liquid in the refrigerator until chilled.

Add 1 of the habañero peppers, ginger, garlic and remaining stalk of celery to a blender along with the cooking liquid from the shrimp and milk. Blend until smooth and strain.

In a 9 × 11-inch (23 × 28cm) plastic pan, place the fish, shrimp, remaining habañero, onion, the blended ingredients, lime juice and a pinch of cilantro. Add salt and pepper to taste and gently mix well. Place in the refrigerator for 10 minutes and then mix again. Keep in the refrigerator for another 10 minutes until ready to serve.