Starters · Main dishes · Peruvian cuisine
Mixed Ceviche with Fried Squid (Chicharrón de Calamar): An Easy Recipe
- Total time40 min
- Servings4
- DifficultyIntermediate
Ceviche is one of the gems of Peruvian gastronomy, and this time we will teach you how to make a delicious mixed ceviche with fried squid (chicharrón de calamar) that will leave everyone wanting more. This dish is not only fresh and full of flavor, it is also quite simple to make. Let's discover together how to do it!
Introduction
Ceviche is a dish that has become popular around the world, and no wonder. With its freshness and variety of ingredients, it is perfect at any time of year. This recipe combines traditional ceviche with the crunch of fried pota (jumbo squid), an unusual ingredient that gives it a special touch. We will also use a lime infusion with vegetables that will bring out the flavors and make your ceviche unforgettable.
You can also try the unique ceviche recipe in the style of my mom, who is now in heaven but left all the flavors of her dishes engraved on my palate and in my memory.
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Peruvian Mixed Ceviche with Fried Squid
- Prep time
- 20 min
- Cook time
- 20 min
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Intermediate
- Calories
- 800
Best season: Summer
Ingredients for Mixed Ceviche with Fried Squid
For the ceviche:
For the fried squid:
For the lime base:
How to Make Mixed Ceviche with Fried Squid
Step 1: Make the lime base
In a bowl, mix the celery stalks, onion, ají limo and garlic. Press all the ingredients well to extract their flavor.
Add the lime juice and let it rest so the flavors combine.
Step 2: Marinate the squid
Cut the squid into strips and put them in another bowl.
Add the crushed garlic, mustard, egg, salt and pepper. Mix well.
Step 3: Make the fried squid
On a tray, mix the three cups of wheat flour with the potato starch or chuño.
Shake off the excess coating from the squid and fry in hot oil for about 5 minutes.
Turn up the heat for a final blast of heat and to remove excess oil. Place on paper towels.
Step 4: Make the ceviche
Cut the fish and octopus into cubes and put them in a bowl.
Add the lime base we made earlier, the crushed ají limo, the onion and the cilantro. Mix gently.
If you like, add ice cubes to chill the ceviche.
Step 5: Serve
Serve the ceviche on a plate with the fried squid.
Garnish with lettuce, sweet potato and choclo (Peruvian corn), and add sliced onion and cilantro sprigs.
Note
Tips
- For a more balanced ceviche, adjust the amount of salt and lime to taste.
- You can experiment with different types of fish or seafood.
- Make sure you use fresh, thin-skinned limes for the best flavor.
Frequently Asked Questions about Mixed Ceviche with Fried Squid
Can I use another type of fish for the ceviche?
Yes, you can use any fresh fish you like, such as grouper or tilapia, ideally a fish that doesn't fall apart easily and has a good texture.
How can I make the fried squid crispier?
It is important to brine it beforehand and drain it well, and also make sure you remove the excess egg and flour before frying.
Finally, the oil needs to be very hot.
How long can I keep ceviche in the fridge?
It is best to eat ceviche the same day you make it to enjoy its freshness.
What should I do if the ceviche is too acidic?
You can add a little onion water to balance the acidity.
Is ají limo necessary?
Ají limo gives ceviche its characteristic flavor, but you can replace it with another chili pepper if you can't find it.
Now that you have this complete guide to making mixed ceviche with fried squid, go ahead and cook and enjoy this delicious recipe at home! Don't forget to follow us for more recipes and cooking tips. Buen provecho!