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Mixed Ceviche with Giant Squid Chicharrón
by Giacomo Bocchio
recipe medium Peruvian

Mixed Ceviche with Giant Squid Chicharrón

A classic Peruvian mixed ceviche featuring fish, octopus, squid, shrimp, prawns, sea snails, and scallops in perfumed lime leche de tigre, served alongside crispy deep-fried giant squid chicharrón.

60m Prep
20m Cook
1h 20m Total
6 Servings
ceviche seafood pota chicharron leche-de-tigre peruvian summer

Ingredients

Ceviche Mixto
  • 500 g Fresh white fish (cut into ceviche cubes, ice-cold)
  • 200 g Octopus (pre-cooked) (sliced)
  • 250 g Squid (thick rings, blanched)
  • 200 g Prawns (blanched and shocked)
  • 200 g River shrimp (blanched 2 min with heads)
  • 200 g Sea snails (boiled 8 min, cleaned)
  • 150 g Scallops (raw, briefly cured)
Chicharrón Breading
  • 120 g Wheat flour (60% of flour mix)
  • 80 g Cornstarch (40% of flour mix)
Chicharrón Marinade
  • 3 tbsp Yellow mustard
  • 2 tbsp Soy sauce
Chicharrón de Pota
  • 500 g Giant squid (pota) (cut into wide squares 2-3mm thick)
Perfumed Lime
  • 1.5 kg Peruvian key limes (juiced)
  • 2 unit Celery stalks (crushed) optional
  • 2 clove Garlic (crushed)
  • 1 unit Red onion (rough chop for perfuming)
  • 15 g Ginger (chopped) optional
  • 1 bunch Cilantro stems (crushed)
  • 1 unit Ají limo (quartered)
  • 1 unit Rocoto (piece for perfuming, rest diced)

Steps

  1. 1
    Prepare perfumed lime juice: juice 1.5-2 kg limes into glass container. Add crushed celery, garlic, onion, ginger, cilantro, ají limo, rocoto, and generous salt. Refrigerate 2-12 hours.
    Tip: Salt helps aromatics release oils into the juice.
    ~15 min
  2. 2
    Prepare pota marinade: blend mustard, oil, water, ginger, salt, soy sauce, garlic, pepper. Marinate pota pieces 3-6 hours.
    Tip: Use American yellow mustard, not Dijon.
    ~10 min
  3. 3
    Blanch seafood in salted boiling water: snails 8 min, squid seconds only, prawns until color changes, shrimp 2 min. Shock each in salted ice water. Drain once cooled.
    Tip: Salt in ice water prevents flavor loss.
    ~20 min
  4. 4
    Fry chicharrón: add beaten eggs to marinated pota. Toss in 60/40 flour/cornstarch mix. Deep fry at 180°C until golden.
    Tip: Add eggs only right before frying.
    ~10 min
  5. 5
    Assemble ceviche: strain perfumed lime. In chilled bowl combine fish, octopus, salt, rocoto, cilantro, pepper. Add blanched seafood, onion, perfumed lime, ice cubes, onion water. Add scallops last. Marinate 3-4 min only.
    Tip: Onion water and ice cubes round out lime intensity.
    ~5 min
  6. 6
    Plate with sweet potato, choclo, lettuce, cancha. Place hot chicharrón alongside cold ceviche. Pour plenty of leche de tigre.
    Tip: Hot chicharrón vs cold ceviche contrast is essential.
    ~5 min

Nutrition (per serving)

420
Calories
45g
Protein
22g
Carbs
16g
Fat
3g
Fiber
Cultural Context
Ceviche is Peru's national dish. Mixed ceviche is a celebratory version with multiple seafood types. This recipe uses a 'perfumed lime' technique where aromatics steep in lime juice for hours. The chicharrón de pota uses giant squid abundant in Peruvian waters.
Video thumbnail
Giacomo Bocchio
Te Enseño a Preparar Ceviche Mixto y su Infaltable Chicharrón de Pota
Watch on YouTube →
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