Ceviche Mixto Recipes

Steps:

• The night before or a few hours before boil shrimp, sweet potato and corn on separate containers. Refrigerate.
• If you cannot find aji limo chilies then habanero peppers will do fine.
• You can add an assortment of cooked seafood on this recipe, this is a shrimp and fish ceviche.
• Cut fish filets into small cubes.
• Use the tip of the aji chili to rub the bottom of the glass or plastic bowl you wil be using.
• Thinly dice aji chili.
• In glass bowl, add fish, 6 ice cubes, and lime juice. Salt to taste. Stir.
• Let fish cook in lemon juice for about 15 minutes and remove ice cubes,.
• Add aji peppers to taste, add shrimp, stir.
• Chop up cilantro leaves and incorporate, stir.
• Add sliced red onions, refrigerate for about 15 more minutes.
• Serve accompanied with corn and sweet potato. (optional).

Steps:

• Place all the sauce ingredients in a blender or food processor and purée until smooth. In a nonreactive bowl, mix together the sauce, shrimp, octopus, scallops, tomato, bell pepper, chives, and green onions. Cover and refrigerate for 1 hour. Before serving, garnish with the chopped cilantro.

Steps:

• 1. Boil water. Blanch prawns for 30 seconds then transfer to ice water immediately. Drain.
• 2. Combine all seafood with tomato, mango, onion and chilli in a large bowl and cover with lime and orange juice. Toss gently and ensure all seafood is submerged in juices.
• 3. Cover and refrigerate for 3 hours.
• 4. Drain seafood and discard marinate.
• 5. Add coriander, sugar and orange/grapefruit, season to taste.
• 6. Spoon into serving bowls and top with coriander. Pass popcorn separately.
• Note: I used Moreton Bay bugs instead of the salmon.

Steps:

• Cut octopus into bite-size pieces. Leave whole if using baby octopus.
• Cut squid into small rings.
• Mix seafood with onion in large bowl. Wash and drain thoroughly.
• Season mixture with salt and aji limo chiles.
• Toss preparation quickly in lime juice. Refresh with ice cubes, mixing well. Remove ice immediately before it has a chance to melt.
• Serve on bed of lettuce with sweet potato (camote, if you can get it) and boiled corn rounds (choclo, if you can get it).

Steps:

• Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano in a large bowl. Refrigerate for 1 hour, stirring every so often.
• Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
• Whisk tomato and clam juice, vinegar, salt, lemon pepper, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir well.
• Drain some of the citrus juices off the seafood mixture and fold in avocado-tomato juice mixture. Stir together and refrigerate for another 20 minutes.

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.