Ceviche Mixto (Mixed Seafood)

This handcrafted Peruvian ceviche, made with white fish, scallops and shrimp, is bursting with flavor. Serve it with tender sweet potatoes and corn for a filling and impressive meal.

Serves: 6Prep: 3 hoursCook: 20 minutesTotal: 3 hours 20 minutesDifficulty: Easy

Serves: 6


  • 2 small white fish fillets (Dover sole, flounder, cod or red snapper), cut into ½” slices
  • 1⁄2 pound scallops, cut into ¼“ slices
  • 1⁄2 pound large peeled and deveined shrimp, diced into ½” pieces
  • 1 1⁄4 cups fresh-squeezed lime juice
  • 2 habanero peppers, cut in half
  • 1 teaspoon ground cumin
  • 1⁄2 cup cilantro leaves, roughly chopped
  • 4 garlic cloves
  • 1 small red onion, thinly sliced
  • 1 large sweet potato, cut in ½” slices
  • 1⁄2 cup corn, fresh or frozen
  • Coarse salt, to taste
  • Black pepper, to taste


  • In large bowl, combine fish, scallops, shrimp, lime juice and habaneros. Mix well to thoroughly coat seafood. Cover; refrigerate 20 minutes, or until seafood starts turning opaque.
  • Stir in cumin, cilantro and garlic. For medium to medium rare ceviche, return to refrigerator for 2 hours and 40 minutes, stirring occasionally. For well-done ceviche, refrigerate an additional 2 to 3 hours, or until all seafood is opaque and firm.
  • Meanwhile, soak red onions in warm water 10 minutes. Drain and set aside.
  • On stove, cover sweet potatoes with cold water. Bring to a boil then reduce heat to low. Cook until sweet potatoes are easily pierced with fork.
  • Garnish ceviche with red onions. Serve with sweet potatoes and corn.