Entrée: Peru – Ceviche Mixto (Mixed Seafood Ceviche)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 15 min

Ingredients

1 / 2 lb / 225 g fresh white fish fillets (e.g., flounder or sea bass), cut into bite-sized pieces
1 / 4 lb / 115 g small shrimp, peeled and deveined
1 / 4 lb / 115 g squid, cleaned and cut into rings
1 red onion, thinly sliced
1-2 Aji Amarillo peppers, de-seeded and thinly sliced
1 / 2 cup (120 ml) freshly squeezed lime juice
Salt and freshly ground black pepper, to taste
Fresh cilantro leaves, chopped
1 ear of corn, boiled and cut into rounds
1 sweet potato, boiled, peeled, and sliced
Lettuce leaves, for serving

Instructions

1. **Prepare the Seafood:** In a bowl, combine the white fish, shrimp, and squid. Pour over the lime juice, ensuring all seafood is submerged. Add salt and pepper to taste, cover, and refrigerate for about 15 minutes, or until the seafood is opaque and "cooked" by the lime juice.
   
2. **Assemble the Ceviche:** Remove the seafood from the refrigerator and drain excess lime juice, reserving a little to keep the ceviche moist. Mix in the sliced red onion, Aji Amarillo peppers, and chopped cilantro. Adjust seasoning with more salt and pepper if needed.

3. **Serve:** Arrange lettuce leaves on a serving plate. Place the ceviche on top, garnishing with corn rounds and sweet potato slices. Serve immediately for the freshest flavor.