Seafood Ceviche ‘Mixto’ with ‘Salsa of Life’

Recipe Summary

Recipe Servings: 8 portions
Recipe Preparation Time: 20 minutes
Recipe Cook Time: 30 minutes


12 ounces sea bass fillets
12 ounces shrimp, peeled and deveined
12 ounces squid, cleaned
1/4 Cup fresh lime juice
1/4 Cup chopped cilantro
1/4 Cup chopped Italian parsley
1 Scotch bonnet chile, stemmed, seeded, and minced
1 teaspoon Worcestershire sauce
Tabasco to taste
Kosher salt to taste
1 recipe ‘Salsa of Life’


Cut the sea bass into 1/4-inch-thick slices. Rinse well under cold water, cover, and chill.

Slice the shrimp into 1/4-inch pieces. Rinse well under cold water and set aside. Slice the squid into 1/4-inch-wide rings, then slice each squid ring into pieces. Rinse well under cold water.

Bring a large pot of water to a boil. Fill a large bowl with ice water. Put the shrimp and squid in a strainer and immerse them in the boiling water for about 10 seconds, then immediately immerse them in the ice-water bath. Chill for about 10 minutes, then drain.

Meanwhile, make the pickling juice: In a small bowl, whisk together the lime juice, herbs, Scotch bonnet, Worcestershire, and optional Tabasco.

Combine the chilled sea bass, shrimp, and squid in a medium bowl and toss well with the pickling juice. Cover and marinate in the refrigerator for 30 minutes.

Season the ceviche with salt.

Now pour the prepared Salsa of Life onto the ceviche and mix. Only pour enough to barely cover. Reserve any leftover for another use. Chill and reserve or serve immediately.


Chef Norman Van Aken is internationally reputed for his innovative New World Cuisine. He has been recognized by the New York Times as "South Florida's Most Gifted Chef" and NORMAN'S as "South Florida's Best Restaurant".