Mixed Seafood Ceviche (Ceviche Mixto)

Mixed Seafood Ceviche (Ceviche Mixto)

Lime juice cures shrimp, white fish, and squid into a bright, tangy seafood medley.

Total 2 hr Makes 6 servings Calories 220/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Shellfish, Fish

This Latin American classic layers shrimp, firm white fish, and squid with tomato, red onion, and cilantro, all brightened by fresh lime juice that gently cooks the seafood. A splash of ketchup or tomato juice gives it a mild savory depth common in Peruvian and Ecuadorian versions. Serve chilled with tostadas, saltine crackers, or tortilla chips as a refreshing appetizer or light lunch.

Ingredients

  • 1/2 pound medium shrimp, peeled, deveined, and chopped
  • 1/2 pound firm white fish fillet (such as tilapia or sea bass), diced
  • 1/2 pound squid, cleaned and sliced into thin rings
  • 1 1/2 cups fresh lime juice
  • 1 red onion, thinly sliced
  • 2 tomatoes, seeded and diced
  • 1 cucumber, peeled, seeded, and diced
  • 1 jalapeño or ají limo chile, minced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup ketchup
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 avocado, diced, for garnish
  • 24 tostadas or saltine crackers, for serving

Method

  1. Bring a medium pot of water to a boil and blanch the squid rings for 45 seconds, then drain and rinse under cold water to stop the cooking.

  2. In a large glass or ceramic bowl, combine the chopped shrimp, diced white fish, and blanched squid.

  3. Pour the lime juice over the seafood, making sure everything is fully submerged. Add the sliced red onion.

  4. Cover and refrigerate for 1 hour, stirring once halfway through, until the shrimp turns pink and the fish looks opaque and firm.

  5. Drain off and discard about half of the lime juice, leaving just enough to keep the mixture moist.

  6. Add the diced tomatoes, cucumber, minced chile, and cilantro to the seafood mixture and toss gently to combine.

  7. Stir in the ketchup, olive oil, salt, and black pepper, mixing until the sauce evenly coats the seafood and vegetables.

  8. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

  9. Chill the ceviche for 30 minutes before serving to let the flavors meld.

  10. Spoon the ceviche into chilled bowls or glasses, top with diced avocado, and serve immediately with tostadas or saltine crackers.

Rate this recipe

★ 4.7 (1)

Mixed Seafood Ceviche (Ceviche Mixto)

This Latin American classic layers shrimp, firm white fish, and squid with tomato, red onion, and cilantro, all brightened by fresh lime juice that gently cooks the seafood. A splash of ketchup or tomato juice gives it a mild savory depth common in Peruvian and Ecuadorian versions. Serve chilled with tostadas, saltine crackers, or tortilla chips as a refreshing appetizer or light lunch.

2 hr 6 servings 220 cal

Ingredients

  • 1/2 pound medium shrimp, peeled, deveined, and chopped
  • 1/2 pound firm white fish fillet (such as tilapia or sea bass), diced
  • 1/2 pound squid, cleaned and sliced into thin rings
  • 1 1/2 cups fresh lime juice
  • 1 red onion, thinly sliced
  • 2 tomatoes, seeded and diced
  • 1 cucumber, peeled, seeded, and diced
  • 1 jalapeño or ají limo chile, minced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup ketchup
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 avocado, diced, for garnish
  • 24 tostadas or saltine crackers, for serving

Method

  1. 1

    Bring a medium pot of water to a boil and blanch the squid rings for 45 seconds, then drain and rinse under cold water to stop the cooking.

  2. 2

    In a large glass or ceramic bowl, combine the chopped shrimp, diced white fish, and blanched squid.

  3. 3

    Pour the lime juice over the seafood, making sure everything is fully submerged. Add the sliced red onion.

  4. 4

    Cover and refrigerate for 1 hour, stirring once halfway through, until the shrimp turns pink and the fish looks opaque and firm.

  5. 5

    Drain off and discard about half of the lime juice, leaving just enough to keep the mixture moist.

  6. 6

    Add the diced tomatoes, cucumber, minced chile, and cilantro to the seafood mixture and toss gently to combine.

  7. 7

    Stir in the ketchup, olive oil, salt, and black pepper, mixing until the sauce evenly coats the seafood and vegetables.

  8. 8

    Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

  9. 9

    Chill the ceviche for 30 minutes before serving to let the flavors meld.

  10. 10

    Spoon the ceviche into chilled bowls or glasses, top with diced avocado, and serve immediately with tostadas or saltine crackers.