A citrus-cured seafood medley with red onion and cilantro
Ceviche Mixto
Ceviche Mixto
30 minMedium
Prep Time
30 min
Cook Time
0 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Medium
Cost
Premium
$$$
Ceviche Mixto
A citrus-cured seafood medley with red onion and cilantro
A refreshing Peruvian mixed ceviche with shrimp, fish, and squid cured in lime juice with aji amarillo, red onion, and sweet potato.
30m
Prep Time
0m
Cook Time
30m
Total Time
4
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Ceviche is one of the purest ways to eat seafood — fresh fish and shellfish cured in citrus, with just enough seasoning to highlight rather than mask the ocean flavors. A mixed ceviche brings together different textures: firm white fish, tender shrimp, and slightly chewy squid.
The leche de tigre, or tiger milk, is the citrus-chile liquid that cures the seafood. In Peru it is practically a drink, and good ceviche produces enough of it that you can sip it alongside the fish. It is bright, spicy, and deeply addictive.
Ingredients
- 8 oz firm white fish, cubed
- 6 oz shrimp, cleaned and halved
- 4 oz cleaned squid, sliced into rings
- 6 limes, juiced
- 1 aji amarillo or serrano pepper, minced
- 1/2 red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1 sweet potato, boiled and sliced
- 1 ear corn, boiled
- 1 clove garlic, minced
- Salt
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Cut all the seafood into uniform bite-sized pieces.
- 2
Soak the sliced red onion in cold water for 10 minutes to mellow its bite, then drain.
- 3
Toss the seafood with the lime juice, aji amarillo, garlic, and salt. Let sit for 15 to 20 minutes until the fish turns opaque.
- 4
Fold in the drained red onion and cilantro.
- 5
Serve in shallow bowls with sliced sweet potato and corn on the side.
- 6
Spoon plenty of the leche de tigre over the top.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Arrange on a platter for easy sharing at your next gathering
Tips & Storage
Pro Tips
Use the freshest seafood you can find — quality is everything here.
Do not cure for longer than 25 minutes or the texture becomes mealy.
The sweet potato and corn are traditional sides that balance the acidity.
Storage
Ceviche is best eaten immediately. Do not store for more than a few hours.
Reheating
No reheating needed. Serve cold.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates22g
Fat3g
Fiber3g
Sugar4g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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