Ceviche Mixto Recipe
Fresh fish, shrimp, and squid marinated in ají limo leche de tigre – a bright, citrusy and spicy Peruvian marinade.
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Ingredients
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Seafood
Leche de Tigre / Marinade
To Finish & Serve
Method
Seafood
- 1
Prepare seafood
Rinse the fish, shrimp, and squid under cold water and pat dry with paper towels. Cut the fish into 1/2-inch cubes, halve or butterfly shrimp if large, and slice squid into 1/4-inch rings. Place all seafood in a large, non-reactive bowl and sprinkle 1 teaspoon kosher salt over them. Toss gently to combine and let rest 5 minutes.
Leche de Tigre / Marinade
- 2
Make the base leche de tigre
In a blender, combine 3 cups fresh lime juice, 1 tablespoon lemon juice (if using), 1 cup chilled fish stock or cold water, 2 peeled garlic cloves, 1 teaspoon sliced fresh ginger, 1 whole ají limo (stemmed and seeds removed if you prefer milder heat), and the cilantro stems. Blend on high until smooth, about 30–45 seconds.
- 3
Strain and finish
Pour the blended mixture through a fine-mesh sieve into a bowl, pressing down to extract as much liquid as possible. Discard solids. Whisk in 2 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning — add more salt or a little more lime juice if needed.
- 4
Marinating & Finishing
- 5
Marinate the seafood
Pour the strained leche de tigre with onion over the prepared seafood, ensuring everything is submerged. Gently stir to combine. Let the mixture sit on ice or in the refrigerator until the seafood is opaque and 'cooked' by the citrus: about 8–12 minutes for the fish, 6–8 minutes for the shrimp, and 6–8 minutes for the squid. Total contact time should not exceed 12–15 minutes to keep the fish tender.
- 6
Check doneness and drain
After marinating, taste a small piece to confirm desired texture and seasoning. Using a slotted spoon, transfer the seafood into a chilled bowl, leaving most of the leche de tigre behind (reserve about 1/2 cup to drizzle when serving).
- 7
Assemble and serve
Toss the seafood gently with 2 tablespoons chopped fresh cilantro leaves and the drained sliced red onion. Arrange on a platter or individual plates over lettuce leaves if using. Spoon reserved leche de tigre around or over the ceviche. Garnish with cancha or toasted corn kernels, slices of boiled sweet potato, and thinly sliced fresh ají limo if desired. Serve immediately.