Cebiche Mixto

Victoriano Lopez|Aug. 2, 2012 2:44 pm EST

Cebiche Mixto

5 (1 ratings)

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. Loading... jwembed("video_box_player_inner", "refs=647", {"light":"1","width":"450","height":"338","skin":"player/mayamod.zip"} );

Servings

4

Ingredients

4 ounce porgy fillet, diced
4 ounce fresh calamari, sliced, blanched, and chilled
12 medium-sized shrimp, peeled, blanched, and chilled
4 fresh u-10 scallops, quartered
2 tablespoon 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 ounce lime juice (juice of 15 limes)
2 tablespoon 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.