Ceviche Mixto de Frutas y Coco (Mixed Fruit and Coconut Ceviche)

Time: Prep: 15 minutes plus marinating
Servings: Serves: 8

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Welcome to our cocina, where we’re about to embark on a journey celebrating the vibrant flavors of  Mexican culture! Today, we’re diving into the world of Ceviche de Jícama y Piña (Jicama and Pineapple Ceviche). This refreshing dish embodies the fusion of traditional Mexican ingredients with the bright, sunny vibes. Picture crisp jicama mingling with the sweetness of pineapple, all bathed in tangy lime juice and a blend of fresh herbs and spices. Get ready to treat your taste buds to a fiesta of flavors that capture the essence of Mexican culinary scene. Let’s gather our ingredients and dive into creating a dish that’s as lively and dynamic!


1/4 cup fresh lemon juice
2 tablespoons Vallarta blue agave syrup
2 tablespoons chopped fresh cilantro plus additional leaves for garnish (optional)
2 tablespoons fresh lime juice
1 teaspoon chile lime seasoning
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups chopped fresh coconut
2 cups chopped mango
2 cups chopped pineapple
1 cup chopped kiwi 1 cup chopped papaya
1/2 cup chopped red onion
1/4 cup pomegranate arils

Toasted coconut chips for garnish (optional)


1. In large bowl, whisk lemon juice, agave, cilantro, lime juice, seasoning, salt and pepper. Add coconut, mango, pineapple, kiwi, papaya, onion and pomegranate arils; toss. Cover and refrigerate at least 30 minutes or up to 3 hours to allow flavors to meld. Makes about 8 cups.

2. Serve ceviche garnished with cilantro leaves and/or coconut chips, if desired.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.