Peruvian Style Mixed Fish

Recipes of Appetizer and Snacks

Peruvian Cooking

Ingredients serves 6

  • 1 octopus, 2 lbs
  • 6 tomatoes peeled and sliced
  • ½ lb filleted salmon, sliced finely
  • 14 oz filleted sea bass, sliced finely
  • ¾ cup lime juice
  • ½ cup cold fish stock
  • 1 teaspoon yellow chili sauce
  • 1 tablespoon cilantro, finely chopped
  • 1 clove garlic, crushed
  • 3 stalks celery, chopped
  • 1 dash olive oil
  • 1 onion, diced
  • 1 ear Peruvian corn, (kernels removed from cob)
  • Salt and pepper


1 Clean the octopus well in salted water. Place tomatoes in a pot, add octopus, cover and cook slowly without water for 20 minutes. Test its consistency by pricking with a fork; if it is easily removed, the octopus is ready. Cool to lukewarm, wrap in plastic to form a cylinder and refrigerate. Once cold, cut into very thin slices.

2 Arrange slices of octopus, sea bass and salmon on individual serving plates.

3 Combine the remaining ingredients (except corn) and let stand 15 minutes. Sprinkle the mixture over each plate, garnish with Peruvian corn and serve immediately.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

I'm going to suggest two alternatives: a classic reserve Chardonnay, with a short period of barrel aging. This will have the consistency and structure to combine primarily with the octopus, the ingredient with the most weight and texture in the dish. Another possibility would be a fruity red wine, such as a young Pinot Noir, served cool.

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