Ingredients:
- 10 limes juiced. (Note bottled key lime juice is a simple substitute method for this)
- 1 red onion finely sliced
- 1 lb haddock diced
- 1/2 lb fresh shrimp de shelled and deveined and diced roughly if large shrimp.
Instructions:
- Run boiling water over the cleaned shrimp. If you add octopus or squid do the same to them as well
- Put all in casserole dish and let sit 4 hours 'cooking' the fish in line juice.
- Add pepper flakes to taste level just prior to eating. I personally use 2teaspoons of Habanero, siracha, or ghost pepper purée I have premade.
Alternate seafood's that can be used or added:
- Any white firm fish is usually a good substitute (tilapia as example)
- ceviche mixto refers to using everything from mussels, octopus, squid, and other seafood. I prefer the small octopus legs in mine, and squid cut up in fine ribbons.
Sides that are very Peruvian that you might see in restaurants:
- Cooked Sweet potato
- Fries
- Peruvian corn (Choclo -- boiled or fried hard to be like beer nuts)
