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Vampire Ceviche Recipe

por Sabores de México

The foundation Aquí nadie se rinde (“Nobody Surrenders Here“) hosts an event where all of the assistants can enjoy food cooked by the best chefs in Mexico City while they all support children with cancer. We at Save the Children attend to support the event. Chef Martha Ortíz from the restaurant Dulce Patria (“Sweet Patriotism”) gifted us one of the recipes that she donated to the event: Vampire Ceviche.

INGREDIENTS for Vampire Ceviche

  • 120g jack fish fillet, cleaned and diced
  • 30ml sour orange juice
  • 30ml lemon juice
  • freshly ground pepper, to taste
  • 60g manila mango, peeled and diced
  • 5g onion, minced
  • 2 tsp chopped cilantro
  • 1 chile serrano, chopped
  • 10ml olive oil
  • salt to taste
  • 15 ml sangrita Dulce Patria (see recipe)
  • fried tree chili, to decorate
  • dehydrated mango, to decorate
  • corn tortilla chips, to accompany



Marinate diced fish with citrus juices until it is cured, approximately one hour. Drain mixture and add diced mango, onion, cilantro, chili and olive oil. Season with salt and pepper. Refrigerate.

Serve in ceviche glasses, bathe with sangrita and decorate with a fried tree chili. Accompany with dehydrated mango and corn tortilla chips.


“Sweet Patriotic Blood” Recipe (Sangrita Dulce Patria)

Yields approx. 550 ml


  • 80 ml orange juice
  • 30 ml sour lemon juice without seed
  • 30 ml grenadine syrup
  • English type sauce, to taste
  • Seasoning juice, to taste
  • piquín chili, to taste
  • 500 ml tomato juice
  • salt and pepper, to taste


Mix ingredients, be sure to add tomato juice at the end. Incorporate perfectly. Season to taste with salt and pepper. Reserve.

Special recipe for event of the “Fundacion Aqui nadie se rinde” in Four Seasons Hotel, México in support of children with cancer.


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