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Mixed Ceviche Recipe (Octupus, Shrimp and Scallops)

This recipe is really good in the summer. Why settle for normal summer seafood fare like breaded shrimp when you can go all out and enjoy an exotic seafood medley like this?

Serves 4


7 ounces octopus, cooked
shrimp, tails blanched
7 ounces scallops, cooked
1 red onion, sliced very fine
1/2 red aji limo chile, minced
1/2 yellow aji limo chile, minced
16 key limes, juiced
2 sweet potatoes, boiled (of the camote variety, if you can find them)
1 large fresh ear corn on the cob, cooked and cut into rounds (choclo variety, if you can find them)


Cut the octopus into bite-size pieces. Leave whole if using baby octopus.

Cut scallops into small pieces.

Mix seafood with onion in large bowl. Wash and drain thoroughly.

Season mixture with salt and aji limo chiles.

Toss preparation quickly in lime juice. Refresh with ice cubes, mixing well. Remove ice immediately before it has a chance to melt.

Serve on bed of lettuce with sweet potato (camote, if you can find it) and boiled corn rounds (choclo, if available).

Recipe Courtesy of


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