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Recipe: Ceviche Mixto

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Nowadays, there are hundreds of variations of ceviche, even in Peru itself, where ceviche bars are incredibly popular. Despite all the new fusion foods available, this version, my Abuelita's, is still a favorite. Abuelita, who is from Callo, Peru, learned how to make ceviche from her mother, she from her mother, and so on. Her technique is just to take fresh fish and other seafood, preboil the slimy stuff and marinate it. You can play around with the proportion of the fish, or omit seafood you aren't wild about, as it really won't make too much of difference.

Ceviche Mixto

  • ¼ pound bay scallops
  • ¼ pound squid (rings and tentacles)
  • ½ pound to 1 pound fresh non-fatty white fish (tilapia and cod work well)
  • ¼ pound fresh shrimp, peeled and deveined
  • 10 fresh oysters, shucked
  • ½ red onion
  • 2 stalks celery
  • Hot sauce
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • Lime juice, either from about 20 whole limes or 2 cups squeezed juice
  • Turmeric
  • Pick a large container with a lid. Slice the onion and dice the celery into the container. Wash your seafood, taking care on the scallops, and remove any remaining bones from the fish. In a small saucepan, bring a couple of cups of water to a boil. Flash boil your shrimp, squid and scallops for a few seconds over 1 minute (just as the shrimp begins to pink and squid tentacles begin to curl), drain and rinse.

    Cut all your seafood into small pieces, no bigger than your thumbnail, with the exception of the oysters and squid. This will ensure that all seafood cooks quickly and evenly. Add the seafood to your marinating container. Season with salt and pepper, a tablespoon or so of hot sauce, and about ½ teaspoon of tumeric. Cover mix with lime juice, and stir once. Refrigerate, covered, for at least 4 hours -- if you make this at breakfast, it will be ready by lunch.

    Remove seafood with a slotted spoon and serve with sweet corn and boiled sweet potatoes (or avocado and diced tomato). Be sure to eat within about 48 hours. Once it's done, discard the liquid to prevent leftovers from getting too rubbery. Serves about 8 appetizer servings.

    Tip: Texture people will appreciate it better if it is made with fresh, non-pre-frozen ingredients. However, pre-frozen squid makes little difference in texture.

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