Ceviche Jalea Mixta Recipe
Fresh tilapia cured in a spicy, citrusy ají limo leche de tigre, tossed with crispy fried shrimp and squid for a contrast of textures. Served with sweet potato, Peruvian choclo corn, red onion, crunchy cancha and fresh cilantro.
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Ingredients
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Leche de Tigre (aji limo citrus cure)
Fish and Seafood
Frying Batter & Finish for Shrimp and Squid
Sides & Garnish
Method
Leche de Tigre (aji limo citrus cure)
- 1
Prepare and blend leche de tigre
In a blender, combine lime juice, lemon juice, chilled fish stock (or cold water), sliced ginger, smashed garlic, chopped aji limo, sea salt, white pepper and reserved cilantro stems. Blend on high until smooth (about 20–30 seconds). Taste and adjust seasoning: it should be bright, spicy and balanced. Chill while preparing other components.
- 2
Strain and finish
Strain the blended mixture through a fine-mesh sieve into a bowl to remove solids. Press with a spoon to extract flavor. Stir in the thinly sliced 1/2 cup red onion and 1 tsp olive oil. Reserve 3/4 cup of the leche de tigre for curing the tilapia; keep the rest to dress and serve.
Fish and Seafood
- 3
Prepare tilapia for curing
Trim any connective tissue from tilapia and pat dry. Slice into 1/2-inch dice or thin 1/4-inch slices depending on preference. Place the fish in a shallow non-reactive dish and season lightly with 1 tsp kosher salt, distributing evenly.
- 4
Cure tilapia
Pour the reserved 3/4 cup leche de tigre over the tilapia so pieces are mostly submerged. Cover and refrigerate for 8–12 minutes until the fish becomes opaque and firm but still tender (do not over-cure). After curing, gently drain fish in a fine sieve and transfer to a bowl; reserve 2–3 tbsp of the curing liquid to toss with the final ceviche.
- 5
Prepare shrimp and squid for frying
Pat shrimp and squid rings very dry with paper towels and season lightly with a pinch of salt. Keep chilled until ready to batter and fry.
Frying Batter & Frying
- 6
Make batter
In a bowl whisk together all-purpose flour, cornstarch, baking powder and 1/2 tsp salt. Pour in cold sparkling water a little at a time and whisk until a lumpy, light batter forms (do not overmix). Batter should coat the back of a spoon but remain aerated and cold.
- 7
Heat oil
Pour neutral oil into a deep saucepan or fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a tsp of batter: it should sizzle and rise immediately.
- 8
Fry shrimp and squid
Working in small batches (do not overcrowd), dip shrimp and squid rings into the batter allowing excess to drip off, then carefully lower into hot oil. Fry shrimp about 1.5–2 minutes until golden and cooked through; squid rings 1–1.5 minutes until crisp and opaque. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed. Total frying time approximately 6–8 minutes including batches.
Sides & Assembly
- 9
Cook sweet potato and choclo
Bring a pot of water to a boil and simmer sweet potato slices until tender when pierced, about 10–12 minutes depending on thickness. Drain and keep warm. If using fresh Peruvian choclo corn, simmer the ear for 8–10 minutes until tender; remove kernels from the cob. If using canned or frozen large-kernel corn, warm gently.
- 10
Toss cured fish
Gently combine the drained cured tilapia with the reserved 2–3 tbsp curing liquid, 1/4 cup of the strained leche de tigre (from the remaining batch) and the 1/4 cup thinly sliced red onion. Stir in 2 tbsp chopped cilantro and a pinch of black pepper. Taste and adjust with salt or more leche de tigre if needed. This is your ceviche base.
- 11
Plate the jalea mixta
On individual plates or a shared platter, place a portion of warm sweet potato slices and a portion of choclo. Spoon the cured tilapia ceviche in the center. Top with several pieces of the crispy fried shrimp and squid for contrast. Scatter 2 tbsp cancha (toasted corn) around the plate for crunch and garnish with remaining cilantro. Serve immediately with lime wedges and extra chilled leche de tigre on the side.
- 12
Final seasoning and service tips
Before serving, taste one bite and add lime or salt if needed. Keep the fried seafood separate until plating to retain crispness. Serve within 15 minutes of assembly so textures remain distinct.