Ecuadorean Mixed Ceviche

Ecuadorean Fish Ceviche with Shrimps

Also known as Mix Ceviche (Ceviche Mixto)

Ingredients:

1. 2lb of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces.
2. 2lb of shrimps.
3. 2 red onions diced very finely.
4. 3 Garlics
5. 4 tomatoes diced very finely.
6. 2 bell peppers, assorted colors, chopped very finely.
7. ~20 small to medium sized limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade.
8. 1 bunch of cilantro (also known as coriander) chopped as finely as possible.
9. A few tablespoons of oil (sunflower, avocado, etc), adjust to taste.
10. Salt to taste.

Recipe:

1. Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice.
2. Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for 3-4 hours.
3. Cut the garlic in small cubes (the smaller the better), Cook the shrimps in water with the garlic, salt and pepper. (its done when it gets white with orange stripes, don't let it too much time since it could shrink and have a hard texture)
4. Mix the onions, tomatoes, peppers, and cilantro with the juice from the remaining limes and let marinate for about an hour.
5. Once the fish is “cooked” in the lime juice, strain it and remove the liquid it “cooked” in (you can keep it if you want and it include it in the final ceviche, but some find it too acidic). Mix the fish with the lime marinated vegetables, add salt and oil to taste.
6. Add the shrimps on top 
7. Serve with chifles, patacones, tostones or popcorn.

Images of prepared ceviche and its different presentations:

 

Fish Ceviche With avocado                                      Mixed Ceviche with Corn                                   Mixed ceviche with octopus and squid