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Mixed Ceviche: An Explosion of Flavor on Your Plate

Mixed Ceviche: An Explosion of Flavor on Your Plate
Prep
20 min
Cook
30 min
Total time
50 min
Yield
4 servings
Difficulty
EASY
Calories
150 kcal

Quick summary

“Mixed Ceviche is an explosion of flavor with white fish, shrimp, and squid. Ideal for those who appreciate fresh and healthy dishes.”

What you need to know

  • Lemon juice is crucial to give a refreshing and clean touch to the ceviche.
  • Adding red onion provides a contrast of texture and flavor.
  • Fresh cilantro adds a touch of freshness and cheerful flavor to the ceviche.
  • The mix of fish and shellfish creates a variety of textures and flavors.
  • The preparation time is short, allowing you to enjoy the ceviche immediately.

Ingredients

Main

  • 300g of white fish fillet (such as sea bass or tilapia), cut into cubes
  • 150g of cleaned shrimp
  • 150g of squid rings
  • 1 red onion, thinly sliced
  • Juice of 4 lemons
  • 1 finger pepper, chopped without seeds
  • Salt and black pepper to taste
  • Fresh cilantro to taste, chopped

Instructions

Principal

  1. In a large bowl, place the fish cubes and the shellfish.
  2. Add the lemon juice and let it marinate for 10 minutes.
  3. Meanwhile, prepare the red onion, slicing it thinly.
  4. At the end of the marinade, add the onion, finger chili, and chopped cilantro.
  5. Season with salt and black pepper to taste and mix gently.
  6. Serve immediately to ensure freshness and flavor.

Chef's tips

  • Cleaning the shrimp can be a manual process, but it is essential to avoid damage in the ceviche preparation.
  • Adding chopped cilantro at the end ensures it does not lose its aroma and flavor.
  • For a more intense flavor, you can add more red chili pepper.
  • Ceviche can be consumed immediately after preparation or kept in a vacuum container for subsequent consumption.
  • For greater freshness, the ceviche can be served with a fresh lime cut at the table.

Variations

  • For a milder version, you can add more cilantro or black pepper.
  • For a spicier version, you can add more chili pepper.
  • For a saltier version, you can add more salt or black pepper.

Substitutions

  • For those who don't like heat, you can reduce the amount or substitute with black pepper.
  • Instead of squid, you can use head-on shrimp or typhoon shrimp.
  • For those who don't like onion, it can be replaced by carrot, giving a touch of color and flavor.

How to store

The Misto ceviche must be consumed immediately after preparation. If you wish to prepare in large quantities, you can freeze the portions in a vacuum container.

Can it be frozen?

It is not recommended to freeze this ceviche. It is ideal to consume immediately after preparation. If it is necessary to freeze, it should be done in smaller portions and thawed before serving.

What to serve with

The mixed ceviche is a great option to serve with farofa de cenoura, green leaf salad, or gorgonzola cheese crostini.

Frequently asked questions

Is ceviche safe to eat?

Yes, ceviche is safe to eat as long as the fish is free of metazoan viruses and the lemon juice is in direct contact with the fish.

Can ceviche be served hot?

No, the ceviche must be consumed fresh and immediately after preparation.

Can ceviche be prepared with other types of fish?

Yes, other types of fish such as tilapia or sea bass can be used. The important thing is that the fish is white and free of metazoan viruses.

What is the difference between ceviche and Mixed ceviche?

The Misto ceviche adds shellfish like shrimp and squid, while the typical ceviche usually uses only fish. Mixed ceviche is a more elaborate and varied version.

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