Mixed ceviche

History of Ceviche
Ceviche was declared a National Cultural Heritage in 2004 and it is easy to see why.
Throughout history, it has been a dish of pride for all of Peru. In fact, its popularity led to
Ceviche Day being celebrated every June 28.
Currently, there is no exact historical record of the origin of Ceviche. However, various theories
have been supported that involve the name, geography and different cultures where the main
one is the Mochica (located in northern Peru).
The custom of preparing Ceviche began in pre-Inca times with the Mochica culture who
prepared a dish based on fresh fish marinated with the juice of a citrus fruit called “tumbo” and
herbs from the area.
During the Inca empire, the preparation of ceviche was modified. At this point in the story, they
marinated the fish with the girl from jora; an Andean drink considered sacred in the empire. Salt
and chili were also used in the preparation.
After the arrival of the Spanish, two ingredients are added: onion and sour orange juice.
Likewise, in the middle of the 20th century, sour oranges were replaced by lemon, thus giving it
that characteristic flavor that you love so much.
Ingredients
1 pound peeled and deveined shrimp (reserve shell)
1 pound of fish chopped into small cubes
½ pound diced squid
1 ripe tomato
The juice of 1 orange
The juice of 10 lemons
1 red onion diced
1 quarter green bell pepper, diced
Chopped coriander
1 teaspoon mustard
1 tablespoon tomato sauce
To taste Salt and pepper
Preparation of mixed ceviche
Step 1
Season the shrimp with salt and pepper, cook them with a cup of water until they are tender,
reserve the water and the shrimp. Season the fish with salt and pepper, tan with the lemon juice
for 1 hour or until the fish is white on the outside. When ready add half a cup of boiling water
Reserve. Cook the seasoned squid with ¼ cup of water. Reserve.

Step 2
Cook the shrimp heads and shells with half a cup of water and a garlic nugget. When they are
cooked, blend and strain. Reserve this juice. Add the orange juice, ¾ of the tomato, the shrimp
juice, the mustard, the tomato sauce to the blender and blend well. Add to the shellfish with
their respective juices

Step 3
In a bowl add the chopped onion and tan it with lemon and salt, squeeze it by hand to tan it well.
Add to the previous mix. We finish with the coriander, mix well and correct the flavor, add more
lemon if it lacks acidity or a little more mustard, if it is very acid add a little more tomato sauce
and thus balance the flavors.
Step 4
Refrigerate before serving