Ceviche Mixto Recipes

AMARILLO CEVICHE MIXTO

Amarillo Ceviche Mixto image

Provided by Douglas Rodriguez

Categories Food Processor Citrus Fish Fruit Shellfish Appetizer Marinate Cocktail Party Dinner Lemon Lime Seafood Octopus Scallop Shrimp Chill Cilantro Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 6 servings

Number Of Ingredients 16

Ingredients

Sauce
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed lemon juice
1 tablespoon aji amarillo paste (see Note)
1 tablespoon ground turmeric
1/4 cup clam juice
1 tablespoon grated fresh ginger
Pinch of salt
1/2 pound shrimp, peeled, deveined, and blanched
1/2 pound octopus, cooked and sliced crosswise into 1/8-inch slices
1/2 pound sautéed bay scallops
1 yellow tomato, seeded and diced
1 small yellow bell pepper, seeded and diced
1 tablespoon chopped fresh chives
2 tablespoons sliced green onions
1 tablespoon coarsely chopped fresh cilantro for garnish

Steps:

Place all the sauce ingredients in a blender or food processor and purée until smooth. In a nonreactive bowl, mix together the sauce, shrimp, octopus, scallops, tomato, bell pepper, chives, and green onions. Cover and refrigerate for 1 hour. Before serving, garnish with the chopped cilantro.

CEVICHE MIXTO

Ceviche Mixto image

Mixed seafood ceviche - another Peruvian classic. Mix and match seafood as desired. Prep and cooking times are estimated since I haven't made this yet. From The Art of Peruvian Cuisine by Tony Custer.

Provided by Wendy H.

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

7 ounces octopus, cooked
shrimp, tails blanched
7 ounces scallops
1 red onion, sliced very fine
1/2 red aji limo chile, minced
1/2 yellow aji limo chile, minced
16 key limes, juice of
salt
2 sweet potatoes, boiled (camote variety, if you can get it)
1 large fresh ear corn on the cob, cooked and cut into rounds (choclo variety, if you can get it)

Steps:

Cut octopus into bite-size pieces. Leave whole if using baby octopus.
Cut squid into small rings.
Mix seafood with onion in large bowl. Wash and drain thoroughly.
Season mixture with salt and aji limo chiles.
Toss preparation quickly in lime juice. Refresh with ice cubes, mixing well. Remove ice immediately before it has a chance to melt.
Serve on bed of lettuce with sweet potato (camote, if you can get it) and boiled corn rounds (choclo, if you can get it).

PERUVIAN MIXED CEBICHE (CEVICHE MIXTO)

Peruvian Mixed Cebiche (Ceviche Mixto) image

Make and share this Peruvian Mixed Cebiche (Ceviche Mixto) recipe from Food.com.

Provided by cherrylips4923

Categories Peruvian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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 1/2 cups lime juice (do not squeeze limes fully to avoid bitterness, squeeze about halfway)
1 cooked sweet potato (optional)
1/4 bunch cilantro (leaves only)
1/2 red onion (thinly sliced)
sea salt
6 ice cubes
1 cup white corn kernels (previously boiled and cooled, this better known as giant white cusco corn, also optional)

Steps:

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).

MEXICAN CEVICHE

Mexican Ceviche image

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Provided by PHXGURL

Categories Appetizers and Snacks Seafood Shrimp

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

Steps:

Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g

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