National Dish Peru: Ceviche Mixto (Recipe)
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Bring a taste of the Peruvian coast to your table with Ceviche Mixto, a vibrant celebration of fresh fish and seafood. Tender pieces of raw fish, prawns and squid are bathed in a zesty lime marinade that “cooks” them to silky perfection, then brightened with red onion, chilli and coriander. Light, refreshing and full of sunshine, it is the perfect dish for warm days and a wonderful way to invite a little South American flair into your kitchen.
About Ceviche Mixto
Ceviche Mixto is a traditional Peruvian dish that brings the freshness of the sea straight to your plate. It combines raw fish and seafood in an aromatic lime marinade that makes the dish especially refreshing. It is not only a feast for the eyes but a feast for the senses too — the variety of flavours and textures invites you to come back for more time and again. Ceviche Mixto is perfect for hot summer days and works beautifully as a starter or a light main course.
Ingredients (serves 1–2)
- 200 g fresh fish (such as cod or tilapia)
- 100 g prawns, cooked and peeled
- 50 g squid, cut into rings
- Juice of 2 limes
- 1 small red onion, thinly sliced
- 1 small chilli, deseeded and finely chopped
- 1 handful coriander, roughly chopped
- Salt and pepper to taste
- Potatoes or corn tortillas, to serve
Shopping for the ingredients
To make a delicious Ceviche Mixto, the ingredients should be of the very best quality. Visit a trusted fishmonger to buy fresh fish and seafood. Make sure the fish has a firm texture and a fresh, clean smell. Fresh vegetables and herbs matter just as much — the coriander and limes should be as fresh as possible to guarantee the best flavour.
Preparing the dish
Preparing Ceviche Mixto is remarkably simple, though it does call for a few basic steps. Begin by cutting the fish into small cubes and getting the prawns and squid ready. Slice the red onion into fine rings and chop the chilli to taste. Careful preparation ensures every component marinates evenly and the flavours can develop perfectly.
Step-by-step instructions
- Cut the freshly washed fish into small pieces.
- Add the prawns and squid to the bowl with the fish.
- Pour the lime juice over the seafood and mix well.
- Add the sliced onion and the chilli.
- Season with salt and pepper and fold everything together gently.
- Leave the ceviche to marinate in the fridge for at least 15 minutes.
- Before serving, garnish with fresh coriander and arrange with your chosen sides.
Gluten-free / lactose-free version
Ceviche Mixto is naturally gluten-free and lactose-free, which makes it a great option for anyone with food intolerances. The freshness of the ingredients is crucial during preparation, so when choosing your sides be sure to pick gluten-free options too. It goes to show that even in the world of seafood you can enjoy wonderful flavour without such ingredients. Plain and simple — less is sometimes more when it comes to food.
Tips for vegans and vegetarians
For vegans and vegetarians there are creative alternatives that capture the spirit of ceviche. Instead of fish and seafood you might use grilled vegetables or tofu, which also taste superb in a lime marinade. Boost the flavour with ingredients such as avocado or watermelon to bring an interesting variety of texture and taste. The key is that the aromas of fresh herbs and spices still shine through, so you can enjoy a delicious dish even without any animal products.
More tips and tricks
The secret to an outstanding Ceviche Mixto lies in the quality of the ingredients and the right marinating time. Always use fresh fish and take care not to leave it in the lime juice too long, as it can otherwise “overcook”. A further tip is to soak the onion in cold water before use for a milder flavour. Experiment with other spices such as cumin or paprika to give the dish a personal touch — it is a technique that also lifts a classic Peruvian Ceviche.
Adapting the recipe to your taste
Everyone has different taste preferences when it comes to ceviche. Feel free to vary the ingredients as you wish — more or less lime juice, different types of seafood or extra vegetables can all give the dish an individual flair. The heat can be adjusted too by using different varieties of chilli. Let your creativity run free and create your own personal ceviche variation, much like the bolder, saucier Pescado A Lo Macho.
Ingredient substitutions
If you cannot find the seafood you want, there are several alternatives that are just as delicious. Tuna or mackerel, for example, can be used in place of cod, as these fish work well in the marinade. Seitan can also be used as a protein-rich, plant-based alternative to mimic the texture of traditional ceviche. The choice of ingredients is wide, so there is something for every taste — the same generous seafood spirit found in a hearty Arroz Con Mariscos.
Drink pairing ideas
A refreshing drink rounds off the culinary experience of Ceviche Mixto perfectly. Classically, in Peru a chilled Pisco Sour is served with this dish, prized for its aromatic freshness. Alternatively you might enjoy a light white wine or a fruity shandy to complement the flavours of the dish. For alcohol-free options, lemonade or a fresh fruit juice such as the deep-purple Chicha Morada are equally ideal and offer a refreshing contrast.
Serving and presentation ideas
Presentation plays a decisive role when serving Ceviche Mixto. Use a round serving platter and layer the seafood carefully to create an appealing look. Garnish the dish with fresh coriander and lime slices to add not only colour but also freshness. Small decorative bowls of sides such as garlic bread or tortillas complete the picture and invite everyone to tuck in. For a lighter accompaniment, a spoonful of the citrusy Leche De Tigre makes a striking finishing touch.
A bit of history
Ceviche has a long history that reaches back to pre-Columbian times. Originally the early peoples of Peru used coastal salts to preserve fish. With the arrival of the Spanish came the lime, which brought a revolutionary change to the recipe. Today ceviche is a beloved dish not only in Peru but across the whole of South America, and it enjoys great popularity in other countries too. The variety of preparations and ingredients across Peruvian cuisine reflects the many different regional traditions.
More recipe ideas
Summary: Ceviche Mixto
Ceviche Mixto is one of the most flavoursome and refreshing dishes in Peruvian cuisine. With its combination of fresh fish, seafood and a zesty lime marinade, it delights food lovers all over the world. This dish is wonderfully versatile and easy to adapt to personal preference. Give it a try and enjoy a touch of South America right in your own kitchen!
