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April 25, 2024 #Aperitives

South Pacific Mixed Ceviche (Fish, Seafood and Seaweed)

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30 Minutes


  • ½ Kilo of fresh sea bass fillet
  • 2 kilos of fresh clams with shells
  • 1 kilo of fresh clams with shells
  • 3 units of piure topping and washing
  • ¼ cup sea chicory seaweed
  • ¾ cup sea shrimp tails
  • 18 units of mussels, steamed and flaked
  • ½ unit of white onion chopped in half feathers
  • 1 tablespoon green pepper, chopped in strips
  • 1 tablespoon celery, chopped in strips
  • Sea salt to taste
  • 4 units of squeezed and filtered lemons
  • ½ cup fresh cilantro leaves
  • 1 teaspoon of green chili chopped in strips.
  • Step 1 - Clean and cut the sea bass into 1½ cm cubes and set aside refrigerated.
  • Step 2 - Wash, open, shuck and clean the clams, reserving their juice.
  • Step 3 - Apart wash, open and clean the clams. Pound gently and blanch in boiling water. Cool and set aside.
  • Step 4 - Chop the sea chicory and piure. Keep refrigerated.
  • Step 5 - Separately, put all the seafood in a bowl, add the onion, bell pepper and celery. Season with salt, lemon juice and the reserved clams. Add a little of the juice of the mussels.
  • Step 6 - Finally add chopped coriander and green chili. Mix well and serve chilled.