Ceviche mixto

Ceviche mixto is a vibrant, multi-seafood dish that highlights the freshest catches from the ocean.

Traditionally, it combines a mix of prawns, scallops, and firm white fish such as sea bass, although other varieties like halibut, snapper, or tilapia can also be used depending on availability.

Each type of seafood is chosen for its texture and flavor: prawns for their sweetness and bite, scallops for their delicate, creamy texture, and white fish for its clean, mild taste that absorbs the citrus marinade beautifully.

The key to ceviche mixto lies in the marinade. Freshly squeezed citrus juice, usually lime or a mix of lime and lemon, gently “cooks” the seafood by denaturing the proteins, giving it a firm yet tender texture. Crisp red onions add crunch and sharpness, while fresh chili or aji peppers bring a subtle heat that can be adjusted to taste. Salt, and sometimes a touch of pepper, balances and enhances the natural flavors of the seafood. Optional additions include fresh cilantro for herbal brightness, diced sweet potato or corn for textural contrast, or a drizzle of leche de tigre—a tangy citrus-and-fish juice mixture often used as a sauce.

Ceviche mixto is versatile, allowing for variations depending on the region or chef’s style. Some versions feature additional shellfish like mussels or calamari, or include a blend of fish types for a richer, more layered flavor. The balance of acidity, heat, and freshness is crucial: the citrus should be bright but not overpowering, the chili present but gentle, and the seafood unmistakably fresh.

Whether served as a starter or a main dish, ceviche mixto exemplifies the precision and simplicity of coastal Peruvian cuisine. Every bite showcases the natural flavors of the sea, enhanced by carefully chosen ingredients and traditional techniques that have been refined over generations.