Cebiche Mixto

Staff Writer
Cebiche Mixto
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
Deliver Ingredients

Ingredients

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