Lunch · 30 min · peruvian

Ceviche Mixto

If you like sea bass, you’ll love this Peruvian lunch — 30 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Sea bass
• 1 lb Shrimp
• 8 oz Calamari
• 12 Limes
• 1 Red onion
• 2 Ají limo
• 1/2 cup Cilantro
• 1 Sweet potato
• 2 ears Choclo corn
• 1 tbsp Salt

Steps

1. Blanch the shrimp 2 minutes and the calamari 90 seconds; chill in ice water. Cut the sea bass into 3/4-inch cubes.
2. Combine all the seafood in a glass bowl with lime juice and salt; cure 12 minutes, stirring once. The cooked shellfish just needs to drink up the flavor.
3. Fold in the sliced red onion, minced ají limo, and cilantro. The leche de tigre should make your mouth water on sight.
4. Serve in cold bowls with sweet potato slices and choclo.
5. Eat within minutes of plating — mixto waits for no one.

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