Restaurants›Tanta Chicago›Cebiche Limeno Recipe

Cebiche Limeno Recipe

Inspired by Tanta Chicago
Time45m
Serves2

shrimp, squid, octopus, white fish, ají amarillo leche de tigre, choclo, cancha, red onions, cilantro

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Ingredients

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Ceviche Ingredients

Method

Ceviche Preparation

1

Prepare the Seafood

Clean and devein the shrimp, then chop into bite-sized pieces. Clean the squid and cut it into rings. Boil the octopus in salted water for about 30-40 minutes until tender, then chop into small pieces. Cut the white fish into cubes.

2

Marinate the Seafood

In a bowl, combine the shrimp, squid, octopus, and white fish. Add the aji amarillo paste and leche de tigre, mixing well to coat all the seafood. Season with salt and black pepper to taste.

3

Chop Vegetables

Slice the red onion thinly and chop the cilantro finely.

4

Combine Ingredients

Add the sliced red onion and chopped cilantro to the seafood mixture. Toss gently to combine all ingredients.

5

Serve

Plate the ceviche and top with choclo and cancha for added texture. Garnish with additional cilantro if desired.