Перекладаємо цей рецепт вашою мовою... Сторінка автоматично оновиться.
Cebiche Mixto
Deluxe Mixed Seafood Ceviche
A vibrant and sophisticated Peruvian mixed seafood ceviche, featuring tender fish, succulent shrimp, and pre-cooked octopus, all 'cooked' in a zesty marinade of fresh lime juice, fiery ají limo, and aromatic cilantro. This deluxe version elevates the classic with its variety of premium seafood.
🧂 Інгредієнти
- 200 g Octopus
- 300 g White fish
- 200 g Shrimp
- 250 ml Lime juice
- 1 Red onion
- 2 Ají limo
- 2 tbsp Cilantro
- to taste Salt
- freshly ground, to taste Black pepper
👨🍳 Інструкції
- 1
Prepare the octopus: In a pot, cover the octopus tentacles with water. Add a bay leaf or a splash of vinegar if desired. Bring to a boil, then reduce heat to a simmer. Cook for 1 to 1.5 hours, or until the octopus is fork-tender. Drain, let cool completely, then slice the tentacles into bite-sized pieces (about 1 cm thick).
⏱️ 1 hour to 1 hour 30 minutes - 2
Prepare the other seafood: Cut the white fish into uniform, bite-sized cubes (about 1.5 cm). Ensure the shrimp are peeled and deveined. If using very large shrimp, you can halve them horizontally.
⏱️ 15 minutes - 3
Marinate the seafood: In a non-reactive bowl (glass or ceramic), combine the cubed fish, prepared shrimp, and sliced octopus. Add the thinly sliced red onion, minced ají limo, and chopped cilantro. Pour the freshly squeezed lime juice over the seafood, ensuring it's mostly submerged. Season generously with salt and freshly ground black pepper. Gently toss to combine.
⏱️ 10 minutes - 4
Cure and chill: Cover the bowl and refrigerate for at least 20-30 minutes. The lime juice will 'cook' the fish and shrimp, turning them opaque and firm. The onion will soften and mellow. Taste and adjust seasoning if necessary.
⏱️ 20-30 minutes - 5
Serve: Ladle the ceviche into chilled bowls or glasses. Ensure each serving gets a good mix of all seafood. Traditionally served with slices of boiled sweet potato (camote) and toasted corn kernels (cancha serrana) for texture and contrast.
⏱️ 5 minutes
💡 Професійні поради
- ✓Octopus requires pre-cooking until tender; do not skip this step. Ensure it's fully cooled before adding to the ceviche.
- ✓Use only fresh, high-quality seafood for the best flavor and texture. The lime juice acts as a 'cooking' agent, so the freshness is paramount.
- ✓Adjust the amount of ají limo based on your spice preference. Remember to wear gloves when handling hot peppers.
- ✓For a premium presentation, serve in martini glasses or small bowls.
- ✓The 'cooking' time in lime juice can vary. For fish, 20-30 minutes is usually sufficient. Shrimp will turn pink and opaque faster. Over-marinating can make the seafood tough.
✨ Ідеї для варіацій
Натхнення для вашої власної версії цього рецепту
- Add thinly sliced squid or scallops for an even richer seafood medley.
- Include other vegetables like finely diced celery or bell peppers for added crunch.
- A touch of ginger, grated, can add another layer of complexity.