Ceviche Mixto

🛒 Ingredients

• White fish fillet 80 g · 72 kcal
• Shrimp, peeled and deveined 40 g · 38 kcal
• Calamari rings 25 g · 22 kcal
• Pre-cooked octopus, sliced 20 g · 18 kcal
• Fresh lime juice 50 g · 15 kcal
• Red onion, thinly sliced 25 g · 10 kcal
• Aji Limo or Serrano pepper, minced 4 g · 2 kcal
• Fresh cilantro, chopped 4 g · 1 kcal
• Cooked sweet potato, cubed 40 g · 38 kcal
• Cooked corn kernels (choclo) 25 g · 26 kcal
• Lettuce leaf, for garnish 10 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the seafood: Dice the white fish into 1/2 inch cubes. If not pre-cooked, lightly blanch shrimp, calamari, and octopus; cool and slice calamari into rings and octopus into thin pieces.
2. In a non-reactive bowl, combine the diced fish, shrimp, calamari, octopus, thin slices of red onion, minced aji limo (or serrano pepper), and fresh cilantro.
3. Pour the fresh lime juice over the seafood mixture, ensuring all ingredients are submerged. Add salt to taste, then gently stir to combine.
4. Refrigerate for at least 15-20 minutes to allow the fish to "cook" in the citrus juice (tiradito style). For a firmer texture, you can marinate for up to 30 minutes, but avoid over-marinating.
5. To serve, place a lettuce leaf on a plate, then spoon the ceviche mixture on top. Garnish with cooked sweet potato cubes and corn kernels, and serve immediately.