Ceviche Mixto Recipe From Chef Ricardo Zarate
Just because you don't live in Peru doesn't mean you shouldn't celebrate the country's Día Nacional del Cebiche. L.A. chef Ricardo Zarate popularized Peruvian food in this city, most recently at Paiche, and his mixed ceviche recipe is a testament to his love of the cuisine. But he won't get mad if you need to sub in a more common pepper for the amarillo. Enjoy!
Ceviche Mixto
Serves 6
Leche de Tigre Amarillo
1.75oz sea bass, chopped
0.5oz celery, chopped
1.25oz red onion, roughly chopped
0.25oz ginger peeled, roughly chopped
0.25oz garlic cloves
0.5oz salt
200ml lime juice
0.75oz blanched Peruvian aji amarillo pepper
2.5oz ice cubes, small size
Clean aji amarillo of veins and seeds and blanch 3 times or until at desired heat. If a different pepper will be used like yellow jalapeno pepper, use the same procedure.
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
12pc shrimp, blanched
24pc calamari, blanched pieces 1.5" x 0.5"
6pc scallops, blanched
24pc sea bass, cubes 1" x 1"
1Tbs cilantro, minced
6oz red onion, shaved
0.5Tbs garlic puree
1Tbs aji amarillo paste
12oz leche de tigre amarillo
pinch sea salt
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.
Scoop the seafood and place it in the center of the plate, using 2 shrimp, 4 pieces of calamari, 1 scallop and 4 cubes of sea bass per portion.
Place 2 halved shrimp on top and garnish with micro greens.
Optional: add a piece of glazed sweet potato and Peruvian choclo (giant kernel corn), or standard corn.
