Peruvian Mixed Cebiche (Ceviche Mixto) |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is the Peruvian cebiche mixto you will find in Peruvian restaurants. 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) |
Directions:
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).
|
|