Ceviche Mixto Ahumado Recipe
Fresh fish, Grill octopus, in rocoto Tiger milk, caramelized sweet potato, choclo, cancha, cilantro.
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Ingredients
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Seafood
Tiger Milk
Accompaniments
Method
Preparation of Seafood
Making Tiger Milk
Combine Ingredients
In a separate bowl, mix lime juice, fish stock, finely chopped rocoto pepper, cilantro, and salt. Stir well to combine.
Marinate the Seafood
Pour the tiger milk over the fish and octopus. Gently toss to coat the seafood evenly. Let it marinate in the refrigerator for about 10-15 minutes.
Caramelizing Sweet Potato and Assembling
Caramelize the Sweet Potato
Peel and slice the sweet potato into rounds. In a pan, heat a tablespoon of oil and add the sweet potato slices. Cook until caramelized and tender, about 5-7 minutes.
Prepare Choclo and Cancha
If using fresh choclo, boil it in salted water until tender. Toast the cancha in a dry skillet until golden brown.
Assemble the Ceviche
On a serving plate, arrange the marinated fish and octopus. Add the caramelized sweet potato, cooked choclo, and sprinkle cancha on top. Garnish with additional cilantro if desired.