🦐 Ceviche mixto
Ceviche mixto is the seafood version of Peruvian ceviche: cubes of raw white fish, shrimp and rings of squid marinated in lime juice with hot rocoto pepper and thin slices of red onion. The mix of textures — tender fish, springy shrimp and squid — makes it a favourite at cevicherías, where it is served cold as a starter or light lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g very fresh white fish fillet, cubed
- 200 g peeled shrimp
- 200 g squid, cut into rings
- Juice of 10 limes (about 200 ml)
- 1 red onion, thinly sliced
- 1 rocoto or hot red chili, finely chopped
- Salt
Method
- Blanch the shrimp and squid in boiling salted water for 1 minute, then cool them in iced water and drain.
- Season the fish with salt and chili in a cold glass bowl.
- Add the shrimp and squid, pour over the lime juice and stir; leave for 3–5 minutes.
- Rinse the onion in cold water, drain, add to the bowl and serve immediately.
How to make it lighter
- All the seafood here is lean, so the dish fits most budgets on its own; watch the portions of sides.
- Skip fried corn or fried squid toppings that are sometimes added in restaurants.
- Pair it with a green salad to make a full, light meal.
History
Mixed seafood ceviche is a staple of Peruvian cevicherías along the coast, especially in Lima, where the shrimp and squid are often briefly blanched before marinating.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →