On The Line: Renzo Macchiavello of Renzo's a Taste of Peru, Part Three
Photo by Kevin Lara

On The Line: Renzo Macchiavello of Renzo's a Taste of Peru, Part Three

As we conclude our series with seasoned chef Renzo Macchiavello, he leaves us with a parting recipe of seafood. Ideal for the summer days and nights, it's refreshing, yet packs some heat...maybe to make you sweat (because sweating is the body's way of cooling off, right?). For previous days, they can be found here and over here.

Ceviche de Mariscos

For 4 people


16 ounces fresh calamari rings, rinsed and cut
8 ounces fresh tilapia, cut into medium cubes (or any fresh fish)
8 ounces medium scallops
8 each medium-sized fresh shrimp, peeled and deveined
Pureed habanero chili and aji de Amarillo (Peruvian chile) or substitute with any fresh chilis
Kosher salt
16 limes
1 bunch cilantro, chopped
1 red onion, cut in half and sliced very thin
Sweet potatoes, boiled and cut into large pieces
Corn on the cob or corn kernels


Blanch shrimp, calamari and scallops in boiling water for 3 minutes. Remove them and let them cool down in an ice bath. Strain.

In a medium mixing bowl, add fish and blanched seafood together. Add 1 tablespoon of salt with the chili purees to the desired spiciness.

Freshly squeeze the limes, one at a time, into the bowl, without pressing the limes too hard (to avoid adding the bitterness of any pulp). Mix well with your hands for about 5 minutes, being careful not to break up the fish or seafood.

Add cilantro and onions.

Serve with a side of sweet potato and corn.


Note: The secret of Peruvian ceviche is to eat it fresh.

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