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Ceviche de Pata de Mula (Blood Clam Ceviche)

Name: Ceviche de Pata de Mula (Blood Clam Ceviche)
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 600 g Mule's foot (blood clam); 6 Lime; 3 Serrano Chilli; 1 bunch Coriander; 1 Cucumber; 1 tsp Salt; 0.5 White Onion

20 min (20 prep + 0 cook) Easy 4 servings Nayarit

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Blood clam ceviche with lime, red onion, serrano chilli and coriander from Nayarit.

About this recipe

Ceviche de pata de mula is an iconic Nayarit and Sinaloa dish of red-blooded clams marinated in lime juice, onion, serrano chilli and coriander, with an intense, briny flavour.

History & Origin

Ceviche de pata de mula is one of the most emblematic preparations of Mexico's Pacific coast, particularly in Nayarit and Sinaloa, where the blood clam (Anadara tuberculosa) has been a fundamental part of the coastal diet since pre-Hispanic times. The pata de mula takes its popular name from the ribbed shape of its shell, which resembles a mule's hoof. What distinguishes it from other clams is its red blood, the result of haemoglobin transporting oxygen through its tissues - a unique feature among bivalve molluscs. The Huichol and Cora communities of the Nayarit coast were already consuming these clams long before the Conquest, roasted over embers or eaten raw straight from the lagoon. With time, Peruvian ceviche influence reached Mexico and the blood clam found its ideal preparation in lime juice: the acidity of Mexican lime 'cooks' the shellfish without heat (protein denaturation), while preserving the intense, ferrous flavour of the mollusc's blood. At the markets of Tepic, San Blas and Mazatlán's seafood stalls, blood clam ceviche is served in glasses or on tostadas with red onion, serrano chilli, coriander, cucumber and a generous splash of Valentina hot sauce. It is a dish that divides opinion for its intense flavour, but those who try it rarely resist going back for more.

Estimated cost

£9.50

Total cost

£2.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

160

Calories

18g

Protein

12g

Carbohydrates

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Open the blood clams carefully using a knife or shellfish opener. Keep the internal liquid (the clam's natural juice) as it forms part of the ceviche.
💡 Wear gloves when opening clams as the shells are very sharp.
2
Separate the clam meat from the shells. If the clams are very large, cut into pieces. Place in a bowl with their natural juice.
3
Squeeze the juice of all the limes over the clams. They should be completely covered. Leave to marinate for 15 minutes: the flesh will become firmer and lighter in colour.
💡 Blood clams have red blood: the lime will 'cook' them but they will retain some reddish colour.
4
Add the finely sliced red onion, serrano chillies cut into rounds, chopped coriander and diced cucumber.
5
Fold together gently. Taste and adjust salt. For more citrus punch, add more lime juice.
6
Serve immediately in glasses or over tostadas. Accompany with Valentina hot sauce and crackers.
💡 Blood clam ceviche should be served very cold, ideally over crushed ice.