Sep 06 2026
Restaurants›LA PUREPECHA COCINA MEXICANA›Ceviche Mixto Recipe

Ceviche Mixto Recipe

Inspired by LA PUREPECHA COCINA MEXICANA
Time50m
Serves4

ONION, CILANTRO, TOMATO, LEMON &JALAPENO BLENDED, FISH, SHRIMP, & JAIVA

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Ingredients

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Seafood

Citrus & Marinade

Vegetables & Herbs

Finishers & Garnish

Method

Seafood Prep & Curing

  1. 1

    Inspect and cut seafood

    Rinse the fish and shrimp under cold running water and pat dry with paper towels. Cut the fish into 1/2-inch cubes. If shrimp are large, halve them lengthwise so pieces are bite-sized. Flake the surimi crab or lump crab into bite-sized pieces.

  2. 2

    Combine seafood in bowl

    Place the cubed fish and shrimp in a nonreactive (glass or stainless steel) bowl. Add the flaked jaiva. Gently toss to distribute evenly.

  3. 3

    Pour citrus to 'cook' seafood

    Pour the combined lime and lemon juice over the seafood so it is fully submerged. Sprinkle 1 tsp of the salt and 1/2 tsp of the black pepper over the mixture. Cover and refrigerate. Let the seafood marinate until the fish becomes opaque and firms up — about 20–30 minutes for 1/2-inch pieces (larger pieces may require up to 45 minutes). Stir gently once or twice during marinating to ensure even 'cooking.'

Vegetables, Herbs & Blending

  1. 4

    Prepare onion

    While the seafood cures, thinly slice the red onion. To mellow raw onion, place the slices in a small bowl with 2 tablespoons of the citrus marinade (from the bowl) or cold water and let sit 5–10 minutes, then drain and pat dry.

  2. 5

    Dice tomato and chop cilantro

    Seed and dice the tomato into small pieces (about 1/4-inch). Finely chop the cilantro leaves and finely mince the jalapeño. If using ginger, grate it finely.

  3. 6

    Blend aromatics

    In a blender or food processor (or finely mince by hand), combine the sliced onion (reserving a few slices for garnish), half of the chopped cilantro, the minced jalapeño (start with half if you prefer milder heat), and the optional grated ginger. Pulse briefly until the mixture is a coarse purée — the goal is an integrated, bright base rather than a smooth sauce.

  4. 7

    Add purée to marinated seafood

    Remove the seafood from the refrigerator once opaque and mostly firm. Pour off about 1/4 cup of excess citrus if there is a large pool, reserving it to adjust consistency later. Gently fold the onion-cilantro-jalapeño purée into the seafood so the pieces remain intact. Taste and add remaining 1/2 tsp salt and remaining 1/2 tsp black pepper if needed.

Assembly & Finish

  1. 8

    Add tomato, cilantro, and olive oil

    Fold in the diced tomato, the remaining chopped cilantro, and the extra-virgin olive oil. If the mixture is too acidic or dry, add up to 2 tablespoons of the reserved citrus juice. Adjust seasoning to taste with additional salt or a squeeze of lime if desired.

  2. 9

    Fold in jaiva (if chilled separately)

    If you prefer the surimi crab chilled and not heavily 'cured,' fold it in at the end so it stays tender.

  3. 10

    Chill briefly

    Return the ceviche to the refrigerator for 5–10 minutes to let flavors meld (do not leave for hours — seafood will continue to firm).

  4. 11

    Serve

    Serve chilled in individual bowls or on tostadas. Garnish with reserved onion slices, extra chopped cilantro, and diced avocado if using. Accompany with tortilla chips or tostadas.

  5. 12

    Storage

    Consume within 24 hours for best quality. Keep refrigerated. The texture will continue to firm the longer it sits.

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