Recipe courtesy of Taste of Peru

Ceviche Especial

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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8 ounces corvina or white fish fillet

3 to 4 New Zealand mussels 

1 cherrystone clam 

2 tubes squid 

2 to 3 jumbo shrimp 

8 ounces freshly squeezed lime juice 

1/2 tablespoon rocoto sauce, or to taste for spiciness 

1/2 teaspoon garlic puree 

1/2 teaspoon salt

1/2 teaspoon ground pepper 

1/2 stalk celery, thinly sliced 

1/4 cup fresh scallops 

1/4 to 1/2 red onion, thinly sliced 

Boiled potato, boiled sweet potato and Peruvian choclo, for serving 


  1. Slice the fillet into 1-inch long and thin strips. Remove any small bones that may be in the fillet. Wash and scrub the outside of the mussels and clam to avoid any sand entering the food. Slice the squid into thin rings. Clean and devein the shrimp.
  2. Quickly add the shrimp, squid, mussels and clam to a pot of boiling water. Once the shrimp begin to turn red, remove them and blanch them in cold water immediately. When the mussels and clam begin to open, remove the them along with the squid and blanch in cold water as well. Remove the mussels and clam from the shells.
  3. Add the fish, lime juice, rocoto sauce, garlic puree, salt, pepper and celery to a ceramic bowl. Mix this together, coating all of the fish. Add the rest of the drained seafood along with the scallops to this mix. Let this sit for 5 to 10 minutes.
  4. Plate the seafood and add the red onions on top. Any leftover lime juice mix should be poured over the onions and served with the ceviche. Serve alone or with boiled potato, boiled sweet potato and Peruvian choclo.