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Ceviche mixto: recipe illustration
Salads & starters

Ceviche mixto

A ceviche of white fish and shrimp marinated in lime juice, served cold and tangy. It's the seaside dish par excellence, mostly eaten at lunchtime on the Ecuadorian coast.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the fish into small 1 cm cubes and the shrimp into pieces of the same size. Put them in a glass bowl.
  2. Squeeze the limes to get about 500 ml of juice, taking care that no seeds fall into it.
  3. Pour the juice over the fish and shrimp, then add a pinch of salt. Let marinate in the fridge for 10 to 15 minutes, until the fish turns opaque on the outside.
  4. Meanwhile, finely slice the red onion and rinse it under cold water to remove its harshness. Seed and dice the tomato, chop the chili and cilantro, crush the garlic clove.
  5. Lightly drain the fish, keeping a little juice, then mix it with the onion, tomato, chili, garlic, cilantro and celery salt.
  6. Serve right away in bowls, with sliced avocado and cassava chips on the side.

Variations and tips

Using what's available here. Replace the choclo corn with canned sweet corn and the celery salt with a pinch of salt mixed with a little ground celery.

Milder version. Add a tablespoon of ketchup to the lime juice for a pinkish color and a less acidic taste.

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Original Ecomely recipe.