Ceviche Mixto (Peruvian Food)

Peruvian recipe known worldwide for being the best known dish, delicious and representative of Peruvian cuisine.

Mixed Ceviche (Ceviche Mixto in Spanish) is the Peruvian recipe that we all know, but very few of us know how to do it. In fact, Peruvian ceviche is one of the flags of Peruvian cuisine, and its fruit is precisely due to the trajectory of foods and flavors that have merged to achieve this perfection we have. Today we are going to prepare the recipe for mixed ceviche in an easy way so we can prepare it as a professional, and gather as a family. It is also a procedure for those who have a Creole food business or “Cevicheria”. Let’s see how to prepare it!

Ceviche misto, peruvian Food.

Ingredients of Ceviche Peruvian.

• A cup of squid.
•  A cup and a half of fresh octopus.
•  2 dozen snails
•  2 dozens of shrimp tails (peeled and cleaned).
•  2 dozen fan shells.
•  ½ kg of fish (this time you can choose the fish you want, but we recommend the most expensive and thin).
•  A cup of lemon juice.
•  2 onions in Juliana cut.
•  A spoonful of chopped coriander.
•  3 red peppers chopped.
•  Half sliced rocoto to decorate.
•  2 choclos parboiled.
•  3 sweet potatoes boiled.
•  Salt to taste.
•  Pepper.

Ceviche Mixto peruvian Food.

Procedure of the recipe.

1. Clean the shrimp and pass them in boiling water. And let it rest.
2. Wash the octopus with plenty of salted water, and cook for 30 seconds with well boiled water (or boil until cooking, although it is not preferable, see the note).
3. Chop the shrimp into rings and the octopus into diagonal slices.
4. Cook for 1 minute in boiling water the snails, and for 2 minutes the shrimp tails.
5. Leave the raw shells and cut the fish into cubes to season with half the lemon juice and pepper.
6. Let it rest until it changes color slightly and add salt, celery and chili.
7. Place the cut onion in a colander and rinse under the spout. Let drain, and once ready the fish ceviche, add the seafood and place the remaining lemon juice.
8. Add the onion and decorate with rocoto and cilantro slices. Serve accompanied by sweet potato and corn.

Note. It is not preferable to cook the octopus, but it is recommended that you go through boiling water for 30 seconds or a minute.

Interesting information.

The Ceviche that is cooked in Peru, is one of the most famous and emblematic dishes that represents the identity of Peruvian cuisine. Since it is a very popular food, the way it is prepared varies according to the geographical stations where one is. For example, if you visit the Peruvian north, you will be able to taste more delicious ceviches with different flavors (it is believed that the north of Peru has the best gastronomic offer). And that will depend on oneself, knowing how to recognize.

Video of preparation.