Peruvian Chicharrón Mixto

Chicharrón mixto is a classic of Peruvian cevicherías: fish, squid, and prawns seasoned, breaded with flour and chuño, and fried until crisp, served with salsa criolla and cassava.

It’s the seafood version of chicharrón de pescado, very popular on Peru’s coast.

Peruvian Chicharrón Mixto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Recetas123
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Cuisine: Peruvian

Print Recipe

---

Ingredients

For the chicharrón

• 300 g of firm white fish fillet
• 250 g of squid rings
• 250 g of peeled prawns
• 2 cloves of garlic, crushed
• Juice of 2 limes
• 1 teaspoon of cumin
• 1 teaspoon of paprika or ají panca powder
• Salt and pepper, to taste
• 1 egg
• ½ cup of all-purpose flour
• ½ cup of chuño or potato starch
• Vegetable oil for frying

For the salsa criolla

• 1 large red onion
• 1 ají amarillo
• Juice of 2 limes
• 2 tablespoons of chopped cilantro
• Salt and pepper, to taste

To serve

• Boiled or fried cassava
• Lime halves

---

Preparation

1. Season, cut the fish into 3 to 4 cm pieces and put it in a bowl with the squid and prawns; add the garlic, lime juice, cumin, paprika, salt, and pepper, mix, and let rest for 10 to 15 minutes.
2. Bread, mix the flour with the chuño and lightly beat the egg. Pat each piece a little dry, dip it in the egg and then in the flour mixture, coating it completely.
3. Fry, heat plenty of oil and fry in batches, without crowding the pot, until the pieces are golden and crisp outside and cooked through. Drain them on paper towels.
4. Make the salsa criolla, slice the red onion into thin strips and rinse it briefly in cold water; cut the ají amarillo into thin strips and mix them with the lime juice, cilantro, salt, and pepper.
5. Serve, serve the chicharrón right away with the salsa criolla, cassava, and lime.

Tips

• Pat the fish and seafood a little dry before breading so the coating stays crisp.
• Fry in batches with the oil very hot: if it cools, the breading soaks up fat.
• Don’t leave the seafood in lime for long, or its texture changes.

Traditional variations

Chicharrón de pescado uses only fish; the mixto combines fish, squid, shrimp, or other seafood.

How to serve

Serve it freshly fried, with salsa criolla, cassava, and lime wedges.

Recommended pairings

• Salsa criolla
• Fried cassava
• Cancha serrana

Did you know?

Chuño, or potato starch, gives the breading a drier, crisper coating than flour alone.