Ceviche and Raw Bar Chef

Responsibilities

• Lead raw seafood program for ceviche and raw bar restaurant
• Execute Mexican and Peruvian ceviche traditions — ceviche clásico, aguachile negro, tiradito de atún
• Manage daily fresh seafood sourcing from CDMX's Mercado de Mariscos (La Nueva Viga) — the largest seafood market in the Americas
• Train staff in raw seafood safety and handling
• Develop seasonal ceviche specials based on La Nueva Viga's daily availability

Requirements

• 3–5 years seafood kitchen experience with raw preparation specialization
• Expert freshness evaluation — La Nueva Viga has quality fish but requires knowledge to source well
• Knowledge of both Mexican and Peruvian ceviche traditions
• NOM-251 food safety compliance for raw seafood handling

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform
• Access to La Nueva Viga — the largest wholesale seafood market in the Americas, guaranteeing fresh product access

Work environment

Ceviche restaurant in CDMX with access to extraordinary seafood sourcing. La Nueva Viga receives fresh seafood from both Pacific and Gulf coasts daily — the ingredient quality available in CDMX for raw seafood is exceptional if you source correctly.

About the role

The world's largest seafood market as your pantry. Walking La Nueva Viga at 4 AM and selecting your catch for the day — the octopus, the tuna, the habanero shrimp — before anyone else in CDMX has sourced their fish. That is the ceviche chef's first advantage.