Ceviche Mixto


It’s Saturday August 15, as I sit in the sweltering heat with a mild hangover.  I’m hot, hungry and cranky with the oddest of all cravings. Yup! you guessed it; for a nice cold bowl of Ceviche.  But not just any Ceviche, Colombian style Ceviche.    Yes, I could have just gone off to my favorite local Colombian Restaurant restaurant and bought a container full, but no, of course not!!  Instead I head to my local market and start to gather the ingredients to what my palate recollects.   The final product was AMAZING!!!  Maybe not exactly the way their’s taste, but in my opinion (and my husbands) BETTER!


Its the perfect pack-able meal for a hot summer evening.  I divided the Ceviche into mason jars along with a bag full of my FRESHLY MADE CROUTONS, and headed to the lake for dinner.

Keep in mind that I don’t know how to make small of portions of anything, so feel free to reduce the amounts to half if you prefer.  This recipe made at least 8 cup servings.  Traditionally,  Ceviche is made with raw fish and allowed to cure with the lime juice.  I couldn’t bring myself to consuming raw fish so all of my seafood was cooked  thoroughly.   Try it out!  Let me know what you think!

Ceviche Mixto

2 lbs. large raw shrimp,  peeled & deveined

1 lb Red Snapper Fillet

1 lb Calamari rings & squid

1 Tbs + 1 tsp Salt

1 tbs Red wine vinegar

5 limes, juiced

1/2 Cup Red Onion, diced

2 Garlic cloves, minced

1 bunch cilantro

1/2 tsp ground cumin

1/2 tsp Pimenton dulce (sweet paprika)

8 oz mild cocktail sauce

3 Cups tomatoe juice

4 oz Goya Spanish style tomato sauce

Avacado Slices for Garnish


1. Begin by prepping all of your seafood.  Peel & devein shrimp,  cut calamari into rings, rinse fish and cut into large chunks ( hand palm size).  In a large pot bring water to a boil, adding 1 tbs salt and vinegar to water.  Drop shrimp into water and let cook for just a minute or so removing with a skimmer or slotted spoon.  Repeat the same process for the calamari and fish using the same water.  Be sure to remove the skin from the fish after its cooked.  The idea here is to cook your seafood but not over cook it.  Use your judgement.  I personally do not like under cooked food, especially fish.   Let Cool.

2.  In a large non reactive lidded container (I used a gallon size mason jar), place your seafood and begin adding all of the other ingredients in that order.

3. Cover tightly and begin to shake  and move the container lightly until all of the ingredients have incorporated.  Shaking or stirring too vigorously will break apart your fish and make it mushy.  Be sure that your seafood is covered completely in the liquids but not drowning or watery.  Tomato juice can be added if needed.  Let it cool completely in the refrigerator for at least 3-6 hours or overnight.

4. Serve & Enjoy





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