Step-by-Step Instructions

1. 1

   Flash-Poach and Ice-Shock the Mixed Seafood

   Bring a saucepan of salted water with a squeeze of lime and a slice of ginger to a rolling boil. Drop in the shrimp and calamari rings and flash-cook for exactly 60 to 75 seconds until the shrimp turn pink and opaque and the calamari curls. If using raw clams or scallops, blanch for 45 seconds. Immediately transfer with a spider strainer into a large bowl of ice water to halt cooking instantly. Once chilled, drain thoroughly and pat dry on clean towels. Slice the pre-cooked octopus into thin coins and combine with the chilled seafood.

   Chef's Pro Tip: Drying the poached seafood thoroughly on paper towels prevents excess cooking water from diluting the acidity of your lime juice.
2. 2

   Cube Fresh Fish & Create the Aromatic Cold Base

   Using a sharp slicing knife, cut your cold white fish fillet into clean, uniform 3/4-inch cubes. Place the fish cubes in a chilled stainless steel or glass mixing bowl. Sprinkle with the 1.5 teaspoons of fine sea salt, the garlic paste, finely grated celery (apio), and a few drops of ginger juice. Add 2 to 3 solid ice cubes. Toss gently with a stainless steel spoon for 30 to 45 seconds. The friction of the salt and cold extracts myosin proteins from the fish, forming a silky foundation for the Leche de Tigre.

   Chef's Pro Tip: Adding celery and a subtle drop of ginger juice is the trade secret of Lima's top cebicherías, giving the marinade deep savory complexity.
3. 3

   Hand-Squeeze Fresh Limes (The 3-Minute Emulsion)

   Cut your fresh limes in half. Squeeze them by hand directly over the seasoned fish bowl, pressing each lime only about 60% of the way—never squeeze completely to the bitter white pith. Add the minced ají limo (or rocoto) and chopped cilantro. Stir continuously in a gentle circular motion for 60 to 90 seconds. Watch as the clear citrus juices emulsify with the cold fish proteins into an opaque, creamy, ivory Leche de Tigre.

   Chef's Pro Tip: Never squeeze limes using a heavy mechanical lever squeezer for ceviche; gentle manual squeezing avoids releasing bitter rind terpenes.
4. 4

   Incorporate Poached Seafood & Crisp Red Onions

   Fold the dried poached calamari, shrimp, and sliced octopus into the bowl. Toss together for 30 seconds so all the seafood absorbs the zesty Leche de Tigre. Add the ice-bathed, drained red onion julienne during the final 20 seconds of tossing so the onion stays exceptionally crisp and crunchy. Taste the broth and adjust with an extra pinch of sea salt if needed. Remove and discard the remaining unmelted ice cubes.

   Chef's Pro Tip: Rinsing sliced red onions in iced salt water removes harsh sulfur compounds while maintaining vibrant color and snap.
5. 5

   Plate Immediately on Chilled Dish with Traditional Sides

   Line four chilled serving plates or shallow bowls with fresh lettuce leaves. Spoon a generous base of sweet potato slices and giant choclo corn kernels on the side. Mound the Ceviche Mixto high in the center, ensuring a gorgeous balance of fish, curls of calamari, pink shrimp, and octopus coins. Ladle plenty of icy Leche de Tigre broth generously over the seafood. Garnish with ají limo rings, extra cilantro, and serve immediately with a side bowl of crunchy cancha corn.

   Chef's Pro Tip: Serve with a soup spoon rather than just a fork so every spoonful delivers the restorative Leche de Tigre broth!