Ceviche mixto combines assorted seafood cured in citrus with onions, herbs, and Peruvian-style seasoning. The acid gives the fish and shellfish a firm, refreshing texture while bright aromatics keep the dish light compared with the restaurant’s rice and meat entrées. It works well as a shared starter, with the seafood carrying both the briny character and the citrus-driven finish. Bodegon No 69 also lists white fish ceviche and other seafood dishes, reinforcing the restaurant’s Peruvian coastal focus.