Ceviche Mixto Recipe

Inspect and portion seafood

Rinse the grouper, shrimp, calamari and octopus under cold water and pat dry with paper towels. Trim any remaining cartilage. Cut the grouper into 1/2-inch (1–1.5 cm) cubes. Slice shrimp lengthwise or chop into bite-size pieces if large. If calamari are in tubes, slice into 1/4-inch rings. Slice cooked octopus into thin rounds about the same size as the other seafood pieces so bites are uniform.

Place all prepared seafood in a shallow glass or ceramic nonreactive bowl in a single layer so the citrus can evenly contact all pieces.

Pour the fresh lime juice over the seafood so it is mostly submerged. Add the optional lemon juice if using. Sprinkle 1 teaspoon of the sea salt and the 1/2 teaspoon sugar evenly over the mixture. Gently stir once to distribute the juices and seasonings.

Cover the bowl and refrigerate. For thin, tender fish pieces (grouper cubes) and small shrimp/calamaris, allow to cure 15–20 minutes until fish flesh becomes opaque and slightly firm. If pieces are thicker, aim for 25–30 minutes. Note: cooked octopus will simply absorb flavor and does not rely on acid for doneness — 10–15 minutes is sufficient for flavor integration.

After curing, briefly taste a small piece for acidity and salt, then adjust by adding up to 1/2 teaspoon more salt or a tablespoon of lime juice if needed.

While the seafood cures, thinly slice the red onion into half-moons. Rinse the sliced onion in cold water for 1–2 minutes to take some bite off, then drain and pat dry. This step mellows the raw onion flavor typical in Peruvian ceviche.

Finely mince the aji limo (or serrano) removing seeds if you want less heat. Mince the garlic clove and chop the cilantro leaves. Combine the minced chile, garlic, chopped cilantro and the remaining 1/2 teaspoon salt and 1 teaspoon black pepper in a small bowl.

When the seafood is ready, strain off about 1/4 cup of the marinade (keep it). Add the red onion to the bowl with the seafood, then fold in the chile/cilantro mixture gently to avoid breaking the fish. Add back up to 2 tablespoons of the reserved marinade for extra flavor if desired.

If you haven't already cooked the sweet potato and choclo: simmer the whole sweet potato in salted water until tender, about 20–30 minutes depending on size; peel and slice into 1/4-inch rounds. Cook Peruvian corn (choclo) or large-kernel corn in boiling water 8–10 minutes until tender and drain.

Arrange four lettuce leaves on a serving plate. Place a portion of the cured seafood mixture on top of each leaf or serve family-style in a chilled bowl. Spoon the cooked choclo and 1–2 slices of sweet potato next to the ceviche on each portion.

Taste once more for seasoning and balance. If using, drizzle a scant 1 teaspoon olive oil over each portion and optionally dot with a little aji amarillo paste for color and warmth. Garnish with cilantro sprigs.

Serve immediately with extra lime wedges on the side. Ceviche is best eaten within 1 hour of preparation while seafood texture remains bright and citrus-forward.