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Recipes

Ceviche Mixto

July 25, 2018

Ceviche Mixto

I wanted to add a little Pizazz to my ceviche.  You know, add a little Rosie love to it.

I decided to make a Tropical Ceviche the way I would love to eat it.

I’m a texture girl, so I wanted to add a little crispness to the dish to compliment the softer texture of the fish.  I love jicama because it adds a delicious crunch without overpowering the delicate flavor of the fish.

Jicama is basically the Mexican turnip and if you haven’t tried it yet, I recommend picking some up at your local market this week and experimenting with it.  I love eating it as a snack with Mexican spices.  It’s also a great, healthy way to relieve cravings if you’re watching what you eat.

I recently lost 25 pounds and found that having Jicama with lime and Tajín satisfied my crazy cravings without adding too many calories to my diet.

Keys to Making the BEST Ceviche

To bump up the sweetness and juiciness of this ceviche, I’m adding oranges to this recipe. You can also use grapefruit or blood oranges to change it up a bit. Citrus is refreshing and can add a beautiful sweet flavor and tartness to your hot summer nights.

For the best ceviche, you can call your local fish market to get fish that was caught that same day.  The fresher the fish, the more tender and flavorful your fish will be.  Here in Temecula, we’re lucky enough to have a wonderful local fish market- Blue Water Grill.

You can also try your local farmers market. Dry Dock Fishery is at our Temecula Farmers Market on Saturdays. They catch their fish that day and sell it to their customers. Fresh fish is the key to a great ceviche!

One last tip is to serve your ceviche cold.  No one likes a warm, raw piece of fish.

Here’s the full recipe for you to try. Provecho!

Ceviche Mixto

Yield 2 servings

Ingredients

  • 8oz fresh tuna, cut into small cubes
  • 8 shrimp, cooked 
  • 8 oz octopus, cooked 
  • 1 orange, grapefruit or blood orange, cut into small cubes
  • 4 oz jicama, finely diced or julienned
  • Red onion, thinly sliced and pickled 
  • 4 oz cilantro, minced 
  • 4 oz lime juice 
  • 4 oz lemon juice 
  • 2 oz orange 
  • Chile ají to taste (this will add some spice, use sparingly)
  • Roasted salsa (see recipe)
  • Roasted corn 
  • Radishes for garnish (optional)
  • Kosher salt

Instructions

  1. Cut the fish into small cubes. Add lime and set aside. 
  2. Roast corn, cut kernels off the cob and set aside. 
  3. Drain the fish. Add fish, shrimp, octopus into a mixing bowl. 
  4. Add lemon juice and orange juice.
  5. Add Jicama, corn, cilantro, pickled onion, citrus and salsa to the bowl. Season with salt. 

Chef Rosie is the Chef Owner of Provecho Grill in Menifee, California and Xicana (coming soon). She is a two-time winner of the SoCal Chef Open and Farmer’s Market Flip, Season One, Episode One.  She can also be found writing about food for Menifee Buzz and Valley News.

Learn more about culinary events and food tours with Chef Rosie.  Subscribe to her newsletter to get alerts about upcoming events.

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