Ceviche Mixto: Authentic Peruvian Mixed Seafood Ceviche Recipe

Ceviche Mixto is one of those seafood dishes that feels special without being difficult to prepare. It brings together fresh fish, shrimp, squid, lime juice, red onion, chili, and cilantro in one bright and flavorful dish. I especially like making it when I want something fresh and light but still satisfying.

What makes this dish different from a basic fish ceviche is the variety of seafood. Instead of using only one type of fish, you get different textures in every bite. The soft fish, firm shrimp, and tender squid work surprisingly well together.

I have found that the most important part of making a good ceviche mixto is not using too many ingredients. Fresh seafood, good lime juice, proper seasoning, and careful preparation are enough to create a great result.

In this guide, I will show you how I make Ceviche Mixto at home, what seafood works best, how to prepare the lime mixture, what to serve with it, and some simple tips that can make a big difference.

What Is Ceviche Mixto?

Ceviche Mixto is a Peruvian-style seafood dish made with a combination of seafood and a fresh citrus-based mixture.

A typical version can include white fish, shrimp, and squid. Some recipes also use mussels, scallops, or other shellfish. The seafood is combined with fresh lime juice, red onion, chili, cilantro, and salt.

The name “mixto” simply refers to the mixed seafood used in the dish.

The result is fresh, tangy, slightly spicy, and full of different textures. Compared with a traditional fish-only ceviche, I find that the mixed seafood version feels a little more filling and interesting.

If you are new to Peruvian food, ceviche is a great place to start. You can also explore my Peruvian Ceviche Recipe for the simpler fish version.

Why I Like Making Ceviche Mixto

There are many reasons this dish has become popular outside Peru, but for me, the biggest attraction is its simplicity.

You do not need a long ingredient list. You also do not need complicated cooking equipment. Once the seafood is properly prepared, most of the work is about combining the ingredients at the right time.

I also like the contrast of flavors.

The lime is sharp and fresh. Red onion gives a little crunch. Chili adds heat, while cilantro brings a fresh herbal taste. Sweet potato and corn add a softer and sweeter contrast on the plate.

It is also a good dish for sharing. I like serving it as a starter when there are guests because it looks colorful and feels different from the usual seafood dishes.

Ingredients for Ceviche Mixto

This recipe makes about 4 servings.

Seafood

• 250 g fresh white fish, such as sea bass or another suitable firm white fish
• 150 g shrimp, cleaned and peeled
• 150 g squid, cleaned and cut into rings
• 1 cup fresh lime juice
• 1 large red onion, thinly sliced
• 1–2 ají amarillo peppers, finely sliced, or ají amarillo paste
• ½ cup fresh cilantro, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 small garlic clove, finely chopped, optional

For Serving

• 2 medium sweet potatoes, boiled and sliced
• 1 cup cooked Peruvian choclo or sweet corn
• Lettuce leaves
• Cancha, if available
• Extra cilantro or ají amarillo for garnish

The exact amount of chili can be adjusted depending on how spicy you like your food. I prefer starting with a small amount and adding more after tasting.

Choosing the Seafood

This is the part where I would not try to save money by buying seafood that is not fresh.

Because ceviche is served without traditional heat cooking, the seafood needs careful handling. Buy seafood from a trusted source and follow the seller’s recommendations for seafood intended for raw preparation.

For the fish, a firm white fish works well because it keeps its shape after being cut.

Sea bass or corvina is a traditional choice. Other suitable white fish can also work.

Shrimp adds a firm, slightly sweet texture, while squid gives the dish a pleasant chew.

The seafood should smell clean and fresh. If something smells strongly unpleasant or looks questionable, do not use it.

How to Make Ceviche Mixto

Step 1: Prepare the Seafood

Start by preparing each type of seafood separately.

Cut the fish into small, even cubes. Clean the shrimp and remove the shells and veins. Clean the squid and cut it into thin rings.

For the best texture, try to keep the pieces similar in size.

Keep the seafood cold while preparing the other ingredients.

One important point is that different types of seafood may require different preparation methods. Follow safe food-handling practices and, where appropriate, cook seafood such as shrimp or squid before adding it to the final dish.

Step 2: Prepare the Onion

Slice the red onion very thinly.

If you find raw onion too strong, place the slices in cold water for several minutes and drain them well.

This takes some of the sharpness away while keeping the onion crisp.

Step 3: Prepare the Lime Mixture

Fresh lime juice is one of the main flavors in this dish.

Squeeze the limes shortly before preparing the ceviche. Add salt, a little ají amarillo, chopped cilantro, and optional garlic.

Mix everything together.

I prefer not to add too much chili at this stage. It is easier to increase the heat later than to fix a mixture that has become too spicy.

Step 4: Combine the Ingredients

Place the prepared seafood in a chilled glass or ceramic bowl.

Add the lime mixture and gently combine everything.

Add the red onion and some of the chopped cilantro.

The seafood should be well coated, but the dish should not taste like it is sitting in a bowl of plain lime juice. The goal is balance.

Step 5: Taste and Adjust

This is the part I never skip.

Taste a small amount and check the balance.

Does it need more salt? Add a little.

Do you want more heat? Add a little more ají amarillo.

Does it need more freshness? Add some cilantro.

Do not automatically add more lime. Too much acidity can easily take over the whole dish.

Step 6: Serve Fresh

Ceviche is at its best when served soon after preparation.

Arrange lettuce on the plate and spoon the seafood mixture on top or into the center.

Add slices of sweet potato and cooked corn on the side. Finish with cilantro and a little ají amarillo.

If you have cancha, sprinkle some around the plate for extra crunch.

Tips for Better Ceviche Mixto

Start With Fresh Ingredients

The quality of the seafood makes a noticeable difference.

Fresh lime also matters. I always prefer freshly squeezed juice because it has a brighter flavor than bottled juice.

Keep Everything Cold

I keep the seafood refrigerated until I am ready to prepare the dish.

A cold bowl can also help keep the ceviche fresh while you are working.

Do Not Overdo the Lime

It is easy to think that more lime will make ceviche taste better. In my experience, it can do the opposite.

Too much lime can make the dish overly sour and hide the natural taste of the seafood.

Slice the Onion Thinly

Large pieces of onion can overpower the fish and seafood.

Thin slices give you the onion flavor without making every bite taste like raw onion.

Adjust the Chili Slowly

Ají amarillo has a special flavor that works beautifully with seafood, but the amount should match your taste.

Start with less and add more if needed.

Serve It Fresh

I would not prepare the finished ceviche many hours before serving.

The texture continues to change after the seafood is combined with acidic ingredients, so preparing it close to serving time gives a better result.

What to Serve With Ceviche Mixto

One of the things I enjoy about Peruvian ceviche is the sides. They are simple, but they balance the strong citrus and seafood flavors.

Sweet Potato

Boiled sweet potato brings a natural sweetness to the plate.

The soft texture also works well with the fresh seafood.

Peruvian Corn

Choclo is a traditional choice. If you cannot find Peruvian corn, regular cooked sweet corn can still work.

Cancha

Cancha is toasted corn with a crunchy texture. It gives the dish a nice contrast and is one of my favorite additions.

Lettuce

Lettuce makes a simple base for serving and adds freshness to the plate.

If you enjoy traditional Peruvian appetizers, you can also serve ceviche alongside dishes from my Peruvian Appetizers collection.

Ceviche Mixto vs. Regular Ceviche

The main difference is the seafood.

Traditional Peruvian ceviche is often centered around fresh fish. Ceviche Mixto combines fish with seafood such as shrimp and squid.

The mixed version gives you more variety in texture.

The fish is soft and delicate, shrimp is firmer, and squid has a different bite. That is why I like Ceviche Mixto when I want something a little more substantial.

Both versions use the same basic idea: fresh seafood, citrus, onion, chili, herbs, and careful preparation.

Popular Variations

Spicy Ceviche Mixto

If you enjoy spicy food, increase the amount of ají amarillo.

You can also add another chili, but I recommend increasing the heat slowly so the seafood flavor is not lost.

Tropical Seafood Ceviche

Some modern versions add ingredients such as mango or pineapple.

The sweetness creates a different flavor profile and works well with lime.

Nikkei-Style Ceviche

Japanese-Peruvian cooking has influenced many modern ceviche recipes.

A Nikkei-inspired version may include ingredients such as soy sauce or sesame oil. It has a deeper savory flavor than the traditional Peruvian version.

Shrimp-Heavy Version

If shrimp is your favorite seafood, you can increase the amount and use less fish.

This makes the dish slightly sweeter and gives shrimp a stronger role in every bite.

Is Ceviche Mixto Healthy?

Ceviche Mixto can be a light meal because it is based mainly on seafood, vegetables, herbs, and lime.

Fish, shrimp, and squid provide protein, while ingredients such as onion, cilantro, and lime add fresh flavor without making the dish heavy.

However, I would not treat ceviche as a special “diet food.” The overall nutrition depends on the seafood, serving size, and sides you choose.

Adding sweet potato, corn, avocado, or other sides will also change the total calories and nutrients.

How to Store Ceviche Mixto

This is an area where I prefer to be careful.

Ceviche is best eaten fresh. I do not recommend making a large batch and planning to keep it for several days.

If you have leftovers, refrigerate them promptly in a clean, covered container and follow food-safety guidance for the seafood you used.

The texture will also continue to change because of the acidic lime mixture. Even when properly refrigerated, leftover ceviche usually will not have the same fresh texture as newly prepared ceviche.

For that reason, my preferred approach is simple: make the amount you expect to eat and serve it soon after preparation.

Frequently Asked Questions

Is Ceviche Mixto a Peruvian dish?

Yes. Ceviche Mixto is a popular style of ceviche associated with Peruvian coastal cuisine. It combines several types of seafood instead of using only fish.

What seafood is used in Ceviche Mixto?

Fish, shrimp, and squid are common choices. Some versions also include shellfish such as mussels or scallops.

Can I use frozen seafood?

For seafood served raw or prepared without heat, use seafood from a trusted source that is specifically appropriate for that purpose and follow food-safety guidance. Do not assume that ordinary frozen seafood is automatically suitable.

Does lime juice actually cook seafood?

Lime juice changes the proteins and texture of seafood, giving it a cooked-like appearance. However, acid does not provide the same food-safety protection as cooking with heat.

How long should Ceviche Mixto sit in lime juice?

There is no single time that makes raw seafood safe. For quality, ceviche is generally prepared close to serving because prolonged exposure to acid changes the texture and can make seafood firm or rubbery.

Can I make Ceviche Mixto the night before?

I would not recommend preparing the complete dish the night before. The seafood will continue changing in texture, and raw seafood requires careful temperature control.

What is traditionally served with Ceviche Mixto?

Sweet potato, corn, cancha, and lettuce are common accompaniments. They add sweetness, crunch, and different textures to the meal.

Is Ceviche Mixto spicy?

It can be, but the heat depends on how much ají amarillo or other chili you use. You can keep it mild by starting with a small amount.

What is the difference between Ceviche Mixto and Ceviche?

The main difference is the seafood selection. A traditional fish ceviche focuses mainly on fish, while Ceviche Mixto combines fish with other seafood such as shrimp and squid.

Final Thoughts

Ceviche Mixto is a great example of how simple ingredients can create a memorable meal.

What I like most is the variety. You get tender fish, firm shrimp, squid, crisp onion, fresh cilantro, and bright lime in the same dish. The sweet potato and corn then bring a completely different balance to the plate.

The most important thing is not to complicate the recipe. Start with good-quality seafood, keep everything cold, use fresh lime, season gradually, and serve the dish soon after preparing it.

If you enjoy Peruvian seafood, I also recommend trying Peruvian Fish Soup for something warm and comforting, or Lomo Saltado when you want a hearty Peruvian main course.

For a complete Peruvian meal, you can also explore Mazamorra Morada as a traditional sweet option.

Once you get comfortable with the basic recipe, you can adjust the seafood and spice level to suit your taste. That is one of the things I enjoy most about making Ceviche Mixto at home—it feels traditional while still leaving room for your own style.