Recipe: Ceviche Mixto For National Ceviche Day

If there's anyone who knows ceviche, it's Ricardo Zarate. The Peruvian chef has been honored by Food & Wine Magazine as Best New Chef, and his restaurants Picca and Mo Chica never cease to amaze. But if you simply can't bear the thought of spending time in the car getting to his restaurants in this heat, you can still celebrate National Ceviche Day by making his recipe for ceviche mixto.

Here's how it's done:

Ceviche Mixto
6 Servings

Leche de Tigre Amarillo

Keep up with LAist.

If you're enjoying this article, you'll love our daily newsletter, The LA Report. Each weekday, catch up on the 5 most pressing stories to start your morning in 3 minutes or less.

Subscribe

Ingredients:

1.75 oz sea bass, chopped
0.5 oz celery, chopped
1.25 oz red onion, roughly chopped
0.25 oz ginger peeled, roughly chopped
0.25 oz garlic cloves
0.5 oz salt
200 ml lime juice
0.75 oz blanched Peruvian aji amarillo pepper
2.5 oz ice cubes small size

Method:

Clean aji amarillo of veins and seeds and blanch three times or until desired heat. (You can also use jalapenos if you can't find an aji amarillo. You'll need to blanch more times for hotter peppers. Place all ingredients in a blender except salt, lime juice and ice. Start blending by adding lime juice bit by bit on high speed. Finally add the ice and salt to taste until emulsified. This will make enough leche de tigre juice for 6 portions.

Ceviche Mixto:

12 pieces shrimp, blanched
24 pieces calamari, blanched pieces 1.5” x 0.5” size
6 pieces scallops, blanched
24 pieces sea bass, cubes 1” x 1”
1 tablespoon cilantro, minced
6 oz red onion, shaved
0.5 tablespoons garlic puree
1 tablespoon aji amarillo paste
12 oz leche de tigre amarillo
pinch sea salt

Method:

in a bowl mix leche de tigre, garlic, aji amarillo paste using a spoon. Incorporate all the seafood, red onion and cilantro. Season with sea salt to taste.

Plating:

Scoop the seafood and place it in the center of the plate reserving the shrimp for the top as seen in the photo. Use 2 shrimp, 4 pieces of calamari, 1 scallop and 4 cubes of sea bass per portion. Place the 2 halved shrimp on top and garnish with micro greens. Optional: add a piece of glazed sweet potato and Peruvian choclo (giant kernel corn) for garnish.