Costa Rican Ceviche (marinated fresh fish)
The abundance of freshly caught fish and local produce making dining in Guanacaste Costa Rica fantastic! Enjoy this authentic Costa Rican Ceviche recipe at home and great local outdoor dining restaurant ideas!
I rounded up a local Costa Rican Ceviche recipe that I’m sharing with you! It is not the recipe of the restaurant I loved most in Costa Rica (Lola's) however I think they are all fairly similar, containing only a few simple, fresh, local ingredients.
Lola's ceviche also had finely chopped tomatoes, finely shredded cabbage and diced carrots. It added great flavor and a wonderful crunch to every bite.
Ceviche is a fresh 'fish stew' with the acidity of the citrus juice 'cooking' the fish. It is not fishy tasting in the least (the key is the freshness of the fish used). It's light and beautiful tasting, especially at the peak of summer's heat as it's usually served chilled.
- 1 pound firm white fish (sea bass or mahi mahi are often used local Costa Rican ceviche) cut into small bite-sized pieces
- 1 small red onion chopped
- 1 garlic clove minced
- 5 sprigs cilantro (or coriander leaf, if in Costa Rica) finely chopped
- 1 small hot pepper seeded and finely minced
- 3/4 cup freshly squeezed lime juice
- Salt and pepper to taste