The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Mixed Ceviche


12 medium-size shrimp, with the peel on

3 ounces calamari, cleaned and very thinly sliced into ⅛ -inch strops

10 ounces snapper (or any fresh white fish), cut into ½-inch pieces

Kosher salt

¼ cup celery, diced into ⅛ -inch dice

1 tablespoon aji amarillo paste

1 garlic clove, finely chopped

2 tablespoons ginger, peeled and diced into ⅛ -inch dice

Juice of 3 limes

½ cup cilantro, roughly chopped

Corn nuts for garnish


  1. Heat some water to a boil in a medium-size pot, then reduce to a simmer. Add shrimp and cook for about 1 minute, or until just cooked through, and place immediately in a bowl of ice water. Add calamari to the pot, cook for about 20 seconds, and add to the bowl of ice water. Drain shrimp and calamari well.
  2. In a medium bowl, mix the fish and cooked seafood with 1 teaspoon of kosher salt. Place in refrigerator while preparing remaining ingredients.
  3. Mix celery, aji amarillo paste, garlic, ginger, lime juice, cilantro, and ½ teaspoon salt together in a bowl. Remove seafood from the refrigerator and add to bowl. Combine well and taste for seasoning.
  4. Chill for 20 minutes before serving. When ready to serve, divide among four dishes, topping each with a smattering of corn nuts.
Print Recipe