Recipe: Peruvian Ceviche Mixto

PERUVIAN CEVICHE MIXTO
Source: Chile Pepper Magazine
Servings: 6-8

2 lbs. halibut
1/4 lb. shrimp
1/4 lb. scallops
Juice from 15 medium limes (limones verdes)
1 medium onion, finely sliced
Salt and pepper as needed
2 small habanero peppers, grilled

Slice fish across width into small thin fillets.

Devein and peel shrimp; rinse scallops. Boil shrimp and scallops until shrimp turn pink, approximately 5-8 minutes.

Combine shellfish and fish in large wide bowl. Add lime juice, onion, salt, pepper.

Cover and let sit in warm place (i.e., near stove) for 1 1/2 hours. Fish will turn opaque when ready.

Serve at room temperature on a leaf of Boston lettuce with grilled habanero, yucca, corn-on-the-cob and sweet potato on the side.