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Malecón de Mazatlán

+52 (669) 982-1100

#1 Boutique Hotel in Mazatlan, Mexico

Summer Recipe: Ceviche de la Casa

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Summer Recipe: Ceviche de la Casa

Sophia Boccard

Chef Patricia Quintana

Chef Patricia Quintana

Summertime is the time for heat waves and hot summer nights if you’re north of the equator of course. Mazatlan has some of the best seafood restaurants but none other than Lucila’s Restaurant has been graced with Chef Patricia Quintana’s expertise.  Located on the ground floor of Casa Lucila Hotel Boutique, and is open for breakfast and lunch. The menus, curated by chef Patricia Quintana, each feature unique, traditional Mexican cuisine and innovative locally-sourced Sinaloan dishes. Here Chef Quintana shares with us our favorite recipe that is super easy to make and refreshing for those hot summer evenings.


Ceviche de la Casa
Serves 2


  • 2 pounds shrimp, peeled and deveined, cooked in salted water for 2 minutes, and chilled
  • 10 lemons cut into wedges
  • 2 medium red onions, peeled and thinly sliced
  • 1 cup minced cilantro
  • 1 1/2 cup ketchup
  • Salt and pepper
  • Extra-virgin olive oil to taste


To Prepare the Ceviche:

  1. In a bowl add all ingredients and mix. Rectify seasoning. Refrigerate.
  2. Clean and rinse the shrimp. In a plastic bag put shrimp with lemon juice and salt. In a pot with hot water over medium heat incorporate the bag with the shrimp and cook for 2 to 3 minutes approximately.

To Serve:

  1. In a glass bowl put cooked shrimp bias cut, bathe with tomato sauce and accompany with avocado slices and tortilla chips.