Classic Peruvian mixed ceviche is one of the most popular dishes served in cevicherías across Peru. It combines fresh white fish with seafood, lime juice, red onion, ají limo chili, and cilantro, creating a bright, bold, lightly spicy leche de tigre.
It is served immediately after preparation with sweet potato, corn on the cob, and toasted cancha corn. This generous variation of classic ceviche is ideal for enjoying several seafood flavors and textures in one plate.
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Peruvian Mixed Ceviche
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Peruvian
Ingredients
Nutrition
- Calories: 390
Ingredients
- 400 g very fresh firm white fish fillet, skinless and boneless, cut into 2 cm cubes
- 250 g cleaned squid, cut into rings
- 250 g cleaned and peeled shrimp
- 150 g cooked octopus, sliced
- 180 ml freshly squeezed lime juice (¾ cup)
- 150 g red onion, thinly sliced (1 large onion)
- 20 g ají limo chili, seeded and finely chopped (2 small chilies)
- 20 g fresh cilantro, chopped (½ cup)
- 8 g garlic paste or finely grated garlic (2 large cloves)
- 7 g salt (1¼ teaspoons)
- 2 g ground black pepper (½ teaspoon)
- 250 g cooked and peeled sweet potato (2 medium sweet potatoes)
- 400 g cooked corn on the cob (2 large ears)
- 100 g toasted cancha corn (¾ cup)
- 6 washed lettuce leaves
Preparation
- Cook the seafood, bring a pot of water to a boil and cook the squid for 1 minute and the shrimp for 2 minutes, only until they turn opaque and stay tender. Drain them and cool them immediately in ice water to stop the cooking.
- Prepare the sides, cook the sweet potatoes in their skins until tender, about 25 minutes, and boil the corn until the kernels are soft. Let them cool, peel the sweet potatoes, and cut them into thick slices.
- Season the ceviche base, place the fish, squid, shrimp, and octopus in a chilled bowl. Add the salt, black pepper, garlic, half of the ají limo, and half of the cilantro. Toss gently so the seafood does not break apart.
- Build the leche de tigre, pour in the lime juice and add half of the red onion. Toss for about 30 seconds, then let it rest for only 3 to 5 minutes. The liquid should taste bright, fresh, and well seasoned.
- Finish and serve, add the remaining onion, ají limo, and cilantro. Arrange lettuce leaves on the plates, spoon over the mixed ceviche with plenty of leche de tigre, and serve with sweet potato, corn on the cob, and toasted cancha corn immediately.
Chef’s Tips
- Use very fresh fish and seafood, and keep everything chilled until you are ready to prepare the dish.
- Do not overcook the squid or shrimp; they need only a short cooking time to remain tender.
- Squeeze the limes right before using them and avoid pressing too hard to prevent bitterness.
- Add the final portion of onion at the last minute so it stays crisp.
- Serve ceviche immediately; over time, lime juice firms up both fish and seafood.
Traditional Variations
In Peru, mixed ceviche may also include scallops, squid, clams, giant squid, or black clams, depending on the region and local seafood availability. Some cevicherías serve it with fried squid or fish on the side, but the most representative version combines white fish, squid, shrimp, and octopus.
Serving Style
Serve mixed ceviche well chilled, with plenty of leche de tigre and the accompaniments arranged on the side. Sweet potato balances the acidity with its gentle sweetness, corn brings softness, and cancha adds toasted crunch. Pair it with cold chicha morada or a light Peruvian lager.
Recommended Accompaniments
- Cooked sweet potato
- Corn on the cob
- Toasted cancha corn
- Plantain chips
- Cold chicha morada
A Culinary Curiosity
Mixed ceviche reflects the wide range of seafood that shapes Peruvian coastal cooking. While it begins with the same technique as fish ceviche, the addition of seafood creates a plate with different textures: firm fish, tender squid, juicy shrimp, and soft octopus.
In Peruvian cevicherías, seafood such as squid and shrimp is often briefly cooked before being mixed with lime, while the fish is added fresh. This keeps the dish balanced while preserving ceviche’s distinctive citrus-forward character.
Frequently Asked Questions
You can use squid, shrimp, cooked octopus, scallops, clams, or giant squid along with fresh white fish. Choose high-quality seafood and adjust cooking time for each type. Squid and shrimp need very little cooking, while octopus is usually added already cooked and sliced.
Yes. Traditional mixed ceviche usually includes fresh white fish cut into cubes and mixed with lime just before serving. Seafood such as squid and shrimp is normally briefly cooked so it stays tender. Use fish suitable for raw consumption, keep it chilled, and serve the dish right away.
You can prepare the side dishes, cook the seafood, and slice the onion ahead of time, but combine the fish, seafood, and lime juice only right before serving. Making it too early causes the fish to firm up and the seafood to lose its fresh texture.
Fish ceviche is made mainly with fresh white fish, lime, onion, chili, and cilantro. Mixed ceviche keeps that base but adds seafood such as squid, shrimp, and octopus. As a result, it offers a wider range of flavors and textures and is usually a more substantial serving.
