Peruvian Mixed Cebiche (Ceviche Mixto) Recipe

Name: Peruvian Mixed Cebiche (Ceviche Mixto)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 fish fillets (flounder or sea bass); 12 cooked shrimp (cooled); 1 red aji limo chile (red peruvian peppers can be found at south american stores, with or without veins depending on how s); 1 yellow aji limo chile (remove veins); 1 1/2 cups lime juice (do not squeeze limes fully to avoid bitterness, squeeze about halfway); 1 cooked sweet potato (optional); 1/4 bunch cilantro (leaves only); 1/2 red onion (thinly sliced); sea salt; 6 ice cubes; 1 cup white corn kernels (previously boiled and cooled, this better known as giant white cusco corn, also optional)

Servings: persons

3 fish fillets (flounder or sea bass)
12 cooked shrimp (cooled)
1 red aji limo chile (red peruvian peppers can be found at south american stores, with or without veins depending on how s)
1 yellow aji limo chile (remove veins)
1 1/2 cups lime juice (do not squeeze limes fully to avoid bitterness, squeeze about halfway)
1 cooked sweet potato (optional)
1/4 bunch cilantro (leaves only)
1/2 red onion (thinly sliced)
sea salt
6 ice cubes
1 cup white corn kernels (previously boiled and cooled, this better known as giant white cusco corn, also optional)

1
The night before or a few hours before boil shrimp, sweet potato and corn on separate containers. Refrigerate.
2
If you cannot find aji limo chilies then habanero peppers will do fine.
3
You can add an assortment of cooked seafood on this recipe, this is a shrimp and fish ceviche.
4
Cut fish filets into small cubes.
5
Use the tip of the aji chili to rub the bottom of the glass or plastic bowl you wil be using.
6
Thinly dice aji chili.
7
In glass bowl, add fish, 6 ice cubes, and lime juice. Salt to taste. Stir.
8
Let fish cook in lemon juice for about 15 minutes and remove ice cubes,.
9
Add aji peppers to taste, add shrimp, stir.
10
Chop up cilantro leaves and incorporate, stir.
11
Add sliced red onions, refrigerate for about 15 more minutes.
12
Serve accompanied with corn and sweet potato. (optional).

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 fish fillets (flounder or sea bass), 12 cooked shrimp (cooled), 1 red aji limo chile (red peruvian peppers can be found at south american stores, with or without veins depending on how s), 1 yellow aji limo chile (remove veins), and more.

Yes, Peruvian Mixed Cebiche (Ceviche Mixto) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peruvian Mixed Cebiche (Ceviche Mixto)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions