Name: Tumbes celebratory mixed ceviche with cooked seafood
Prep time: 30 min
Cook time: 40 min
Total time: 160 min
Cuisine: Peruvian cuisine
Ingredients: 500 g firm white fish suitable for raw consumption, boneless, skinless and chilled; 300 g peeled raw shrimp, deveined; 230 g cleaned squid, cut into rings; 600 g sweet cassava (yuca) suitable for boiling, peeled and hard core removed; 2000 ml water, 1400 ml for yuca, 600 ml for seafood; 155 ml fresh lime juice, strained; 185 g red onion, thinly sliced; 170 g firm ripe tomato, deseeded and diced; 14 g ají limo, finely minced; 12 g cilantro, chopped; 6 g fine salt

How to prepare Tumbes celebratory mixed ceviche with cooked seafood

Yield 4 generous mixed-seafood portions

Prep 30 minutes

Cook 40 minutes

Passive 90 minutes

Total 160 minutes

Ingredients ↓

Overview

How to prepare Tumbes celebratory mixed ceviche with cooked seafood

A Tumbes mixed-ceviche recipe may combine fish and several kinds of shellfish, reflecting the regional seafood repertoire. For a practical shared dish, this preparation combines raw fish with thoroughly cooked shrimp and squid, and explicitly leaves out black clams. It should not be mistaken for Tumbes’s more specifically identified ceviche de conchas negras.

The tomato, lime, chili and red onion reflect documented northern combinations. The boiled yuca helps turn the ceviche into a generous plate, while cilantro adds an herbaceous finish. Cooking the shrimp and squid before mixing is a safety-conscious household adjustment, not a claim that all local cevicherías use the same method.

Timing is more involved than fish-only ceviche: finish and chill the cooked seafood first, keep it apart from uncooked fish, and toss everything in citrus only when diners are ready. This preserves the distinct textures of firm fish and cooked shellfish without presenting lime as a method of food safety.

Ingredients

Mixed seafood

500 g firm white fish suitable for raw consumption, boneless, skinless and chilled
300 g peeled raw shrimp, deveined
230 g cleaned squid, cut into rings

Yuca and cooking water

600 g sweet cassava (yuca) suitable for boiling, peeled and hard core removed
2000 ml water, 1400 ml for yuca, 600 ml for seafood

Vegetables and seasoning

155 ml fresh lime juice, strained
185 g red onion, thinly sliced
170 g firm ripe tomato, deseeded and diced
14 g ají limo, finely minced
12 g cilantro, chopped
6 g fine salt

Method

Cook cassava until fully tender.Place 600 g peeled, cored yuca and 1400 ml of water in a pan. Simmer for 35 minutes or until no firm centre remains. A fork penetrates and separates the centre of each piece easily. Raw or incompletely cooked cassava must not be served.
Boil and check the shellfish.In a separate pot bring the remaining 600 ml water to a boil; add 300 g shrimp and 230 g squid and simmer for 5 minutes, checking the centre of the thickest pieces reaches 63 °C. Shrimp are firm and curled, and squid rings are opaque and tender. Verify 63 °C in the thickest shrimp/squid portion with a food thermometer.
Chill seafood and vegetables separately.Drain shellfish into a clean shallow covered container in a single layer and refrigerate for 90 minutes until its centre has cooled to 4 °C or below. Drain yuca into its own clean dish and refrigerate if service is delayed. The centre of the cooked shellfish measures 4 °C or lower. Do not let cooked shellfish warm raw fish or touch raw-fish utensils.
Prepare cold fish and aromatics.On separate boards cube 500 g cold raw-serving fish, slice 185 g onion, dice 170 g tomato, and chop 14 g chili and 12 g cilantro. Place the fish in a cold bowl with 6 g salt. Fish cubes are firm, and tomato pieces retain their shape. Maintain the fish at 4 °C or colder and use dedicated utensils.
Assemble the sharing plates.Fold 155 ml lime juice, onion, tomato and chili into the raw fish, then add the chilled cooked shrimp and squid and scatter the cilantro. Serve with the boiled yuca. The dressing is bright and the distinct seafood pieces remain intact. Serve immediately; the fish remains raw despite the lime dressing.

Practical

Practical guidance

Make the yuca the anchor of the plate, then arrange the mixed seafood alongside it rather than sinking the starch into the dressing. Tomato and onion are added only when they will be eaten, so the sauce remains clear enough to identify the fish and cooked shellfish. The shellfish can be cooked in advance, but cool it in shallow containers and refrigerate it promptly. Keep the raw fish separately chilled until the final ten minutes. A large celebration platter should be replaced with fresh small platters rather than allowed to sit warm. This preparation specifically does not include black clams. A raw black-clam ceviche is a different Tumbes expression with specialist harvest, handling and health considerations. Never replace the cooked shrimp or squid here with raw shellfish on the assumption that lime will make it safe.

Control points

Cooked squid feels rubberyIt cooked too long after reaching the safe endpoint; monitor the thermometer carefully.
Seafood warms the raw fishShellfish was mixed before refrigeration; chill cooked components in shallow containers first.

Nutrition per serving

Serving size1 of 4 portions
Calories434 kcal
Carbohydrate50 g
Protein49 g
Fat4 g
Fibre4 g
Sodium825 mg

Allergens and food safety

The yuca must be sweet cassava appropriate for boiling, not bitter cassava. Contains raw fish, cooked shrimp and cooked squid. Cook shellfish to 63 °C, cool promptly to 4 °C or below and keep separate from uncooked fish. Acidity is not a kill step and high-risk people should not eat raw-fish ceviche.

Closing

Result: A Tumbes-inspired sharing ceviche of raw fish, fully cooked shrimp and squid, tomato and tender boiled yuca.
Key control: Work cold, and add fresh citrus only immediately before service.