Horacio Rivadero, executive chef The Dining Room in Miami and Food and Wine’s 2012 Best Gulf Coast Chef shared his recipe for a ceviche with distinctive Peruvian touches like roasted sweet potato and corn perfect for early fall.
When you think Miami you think seafood, which is one of the reasons this Ceviche Mixto dish, or Mixed Seafood Ceviche, is so popular at The Dining Room. You have a mix of flavors and textures — the sliced octopus, sweet citrus and spicy peppers plus the surprise of the sweet potato will excite your palate.
My tip is to make sure that you don’t overmarinate the ceviche or it will change the textures and flavors. Have a nice balance between the spiciness and the citrus. Every time you make this dish, find the balance between all of the elements.
- 1 pound shrimp, cleaned and poached
- 1 pound raw octopus, thinly sliced
- 1/2 pound cobia, thinly sliced
- 1 cup corn kernels, blanched
- 1/2 cup cilantro, chopped
- 2 jalapeños, thinly sliced
- 2 teaspoons black olives, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- kosher salt, to taste
- 1 sweet potato
- Place the shrimp, octopus and cobia in a large mixing bowl
- Season with kosher salt then add the lime juice and mix well.
- Once mixed, add the corn, cilantro, jalapeños and black olives.
- Finish by drizzling olive oil on the ceviche, then cover and refrigerate.
- Preheat the oven to 350 and roast the sweet potato for 45 minutes, then allow to cool to room temperature.
- Peel and dice into medium cubes and serve on the side of the ceviche.
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