Peruvian Mixed Cebiche (ceviche Mixto)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 fish fillets (flounder or sea bass)
• 12 cooked shrimp (cooled)
• 1 red aji limo chile (red peruvian peppers can be found at south american stores, with or without veins depending on how s)
• 1 yellow aji limo chile (remove veins)
• 1 1/2 cups lime juice (do not squeeze limes fully to avoid bitterness, squeeze about halfway)
• 1 cooked sweet potato (optional)
• 1/4 bunch cilantro (leaves only)
• 1/2 red onion (thinly sliced)
• sea salt
• 6 ice cubes
• 1 cup corn kernels (previously boiled and cooled, this better known as giant cusco corn, also optional)

Recipe

• 1 the night before or a few hours before boil shrimp, sweet potato and corn on separate containers. refrigerate.
• 2 if you cannot find aji limo chilies then habanero peppers will do fine.
• 3 you can add an assortment of cooked seafood on this recipe, this is a shrimp and fish ceviche.
• 4 cut fish filets into small cubes.
• 5 use the tip of the aji chili to rub the bottom of the glass or plastic bowl you wil be using.
• 6 thinly dice aji chili.
• 7 in glass bowl, add fish, 6 ice cubes, and lime juice. salt to taste. stir.
• 8 let fish cook in lemon juice for about 15 minutes and remove ice cubes,.
• 9 add aji peppers to taste, add shrimp, stir.
• 10 chop up cilantro leaves and incorporate, stir.
• 11 add sliced red onions, refrigerate for about 15 more minutes.
• 12 serve accompanied with corn and sweet potato. (optional).