Ceviche is a dish that demands precision, balance, and respect for the ingredients. This version by Chef Rodrigo Fernandini, Ceviche Mixto, incorporates a medley of fresh seafood, infused with the deep umami of a concentrated seafood broth and the vibrancy of leche de tigre. Follow each step carefully to achieve the perfect balance of acidity, heat, and freshness.

Ingredients

For the Seafood Concentrate

Salt

Prawns

Squid

Scallops (with coral)

Seafood concentrate

For the Leche de Tigre

Rocoto chili (blanched three times)

Roasted red bell pepper

Scallop coral

Garlic

Onion

Celery

Fresh lime or lemon juice

Seafood concentrate

For the Ceviche

Flounder (or other firm white fish), cubed

Mixed seafood (cooked prawns, squid, scallops)

Salt

Ají limo (Lemon drop pepper), finely sliced

Cilantro, finely chopped

Rocoto paste

Preparation

Step 1: Make the Seafood Concentrate

Bring a pot of salted water to a boil.

Cook the prawns first, then add the squid and scallops, cooking for just 1 minute to preserve their delicate textures.

Transfer everything to a blender and blend until smooth. Set aside.

Step 2: Prepare the Leche de Tigre

In a blender, combine the blanched rocoto, roasted red bell pepper, scallop coral, garlic, onion, and celery.

Add fresh lime or lemon juice and the seafood concentrate.

Blend until smooth and strain if desired.

Step 3: Assemble the Ceviche

In a chilled mixing bowl, combine the cubed fish and mixed seafood.

Season with salt and add ají limo, chopped cilantro, and a spoonful of rocoto paste for heat.

Pour the prepared leche de tigre over the mixture and gently toss to combine.

Let it marinate briefly (about 2 minutes) before serving immediately.

Serve your Ceviche Mixto with classic accompaniments like sweet potato, corn, and crispy cancha (toasted corn). Enjoy this bold and vibrant dish just as it’s meant to be—fresh, zesty, and full of life.

En la Cocina with

Ceviche Mixto by Chef Rodrigo Fernandini

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