Method
Step 1 – Prepare the Leche de Tigre
1. Combine all the ingredients in a blender or small jug.
2. Blitz until smooth and creamy.
3. Let it infuse for at least 2 hours in the refrigerator.
4. Strain through a fine sieve or muslin cloth and keep chilled until ready to use.
You’ll end up with about 60 ml of leche de tigre, perfect for 1–2 servings of Ceviche Mixto.
Step 2 – Make the Ceviche Mixto
1. In a mixing bowl, cure the sea bream cubes with Maldon salt and lime juice. Let it rest briefly to begin the marination process.
2. Add red onion, red chilli, and chopped coriander, then mix gently to combine the flavours.
3. Transfer the mixture into a serving bowl.
4. Pour over 30ml of leche de tigre to coat the fish evenly.
5. Top with calamari, cancha, and a few fresh coriander leaves for garnish.
6. Serve immediately and enjoy this refreshing, tangy seafood delight.
Ayllu’s Ceviche Mixto Recipe
Ceviche Mixto is a vibrant Peruvian classic that celebrates the bounty of the sea. At Ayllu, this dish brings together delicate cubes of sea bream, tender calamari and the bold flavours of leche de tigre - a zesty, citrus-based marinade that gives ceviche its signature tang. Finished with crunchy cancha corn and fragrant coriander, it’s a dish that perfectly balances spice, acidity, and texture.
Prepare
25 minutes
Make
10 minutes
Serve
1-2
Dietary
Contains fish, molluscs, gluten (cross-contamination risk), and dairy traces.
Ingredients
For the Ceviche Mixto:
Sea bream cubes – 40g
Lime juice – 5ml
Leche de tigre – 30ml
Red onion – 5g
Red chilli – 3g
Chopped coriander – 1g
Calamari – 10g
Cancha (toasted corn) – 5g
Coriander leaves – 1g
Maldon salt – 2g
For the Leche de Tigre:
Kombu water – 60ml
Fresh lime juice - approx 1/2 a lime
Aji Amarillo – 12g (to taste)
Ginger – a small slice
Celery – a small piece
Coriander stalks – 1/2 a stalk
Maldon sea salt – a pinch
White onion – a slice
Fish trimmings – small cube