Cebiche Mixto

Cebiche Mixto
Staff Writer
Cebiche Mixto

Ali Rosen

Cebiche Mixto

Try this ceviche made with porgy, calamari, scallops, and blue shrimp with choclo and sweet potato in an ají rocoto leche de tigre. It's light, refreshing, and delicious, and the perfect hors d'oeuvre to serve on a hot summer afternoon.

See all scallop recipes.

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4
Servings
218
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Ounces  porgy fillet, diced
  • 4  Ounces  fresh calamari, sliced, blanched, and chilled
  • 12  medium-sized shrimp, peeled, blanched, and chilled
  • fresh U-10 scallops, quartered
  • 2  Tablespoons  celery, diced
  • 1  Tablespoon  minced garlic
  • habanero chiles, chopped finely
  • bunch cilantro, chopped finely
  • Salt and pepper, to taste
  • ice cubes
  • 5  Ounces  lime juice (juice of 15 limes)
  • 2  Tablespoons  aji rocoto paste
  • 1  Cup  fish stock
  • red onions, sliced
  • 1  Tablespoon  choclo, boiled until soft, for garnish
  • sweet potatoes, roasted, peeled, and cubed, for garnish

Directions

In a large bowl, mix the porgy, calamari, shrimp, and scallops with the celery, garlic, habanero, and cilantro. Season with salt and pepper, to taste. Add the ice cubes and mix well. Cover the mixture with the lime juice. Mix well again, and let sit for 1-2 minutes so the acid begins to "cook" the seafood.

Add the aji rocoto paste, fish stock, and onions. Mix well and season with salt and pepper, to taste. Serve in a large bowl with the choclo and sweet potatoes for garnish.

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Nutritional Facts

Total Fat
9g
13%
Sugar
14g
16%
Saturated Fat
2g
8%
Cholesterol
16mg
5%
Carbohydrate, by difference
28g
22%
Protein
7g
15%
Vitamin A, RAE
18µg
3%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
69mg
7%
Choline, total
31mg
7%
Fiber, total dietary
2g
8%
Folate, total
24µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Niacin
1mg
7%
Phosphorus, P
132mg
19%
Selenium, Se
9µg
16%
Sodium, Na
255mg
17%
Water
85g
3%