To mark Peru’s National Ceviche Day, I made my flatmate and I a celebratory dinner.
Ceviche Mixto: fish, mussels and prawns. A little fancier than my basic ceviche dishes with the mixed seafood. Colourful, zesty and refreshing, it was the perfect meal for a hot sunny day.
- 150g of filleted white fish (e.g. pollack, cod, halibut)
- 200g of cooked mixed seafood
- 5 limes, juiced
- 1 medium red onion, finely chopped
- 1 red chilli, finely chopped
- Flat leaf parsley
- Salt and pepper to season
- Green salad (to garnish)
- ½ sweet potato, boiled
Cut the fish into bitesize chunks, removing any missed bones. Put the fish and onions into a bowl, along with the chilli and chopped parsley and season well with salt and pepper. Pour the lime juice over the mixture to cover well. Stir the juice in evenly, cover with cling film, and leave the mixture to marinate for 15 minutes.
Meanwhile, boil the sweet potatoes in water for 25 minutes until soft. Leave to cool.
Check the ceviche, the fish should have started to turn white and more opaque. Add the seafood and mix in well so that it is covered by the lime juice. Cover once more for another 15 minutes. Once the fish is completely opaque and white, it is ready! Just arrange the lettuce around the plates, and spoon the ceviche into the middle. There is usually lime juice left over, which I choose to leave. Serve the dish immediately, accompanied with the sweet potato.
Happy National Ceviche Day!