Peruvian Mixed Cebiche Ceviche Mixto Recipes

SIMPLE PERUVIAN CEVICHE

Simple Peruvian Ceviche image

The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste. I am not a cilantro fan, but this is the only recipe in which I will tolerate cilantro.

Provided by Susan 2

Categories Tilapia

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed
8 -10 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, thinly sliced and rinsed

Steps:

Combine all ingredients except red onion and mix well.
Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

Nutrition Facts : Calories 188.9, Fat 2.8, SaturatedFat 0.9, Cholesterol 75.7, Sodium 470.2, Carbohydrate 13.2, Fiber 3.1, Sugar 2.7, Protein 31.6

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).

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