Costa Rica Chefs: Costa Rican Ceviche Recipe

Costa Rica Chefs: Costa Rican Ceviche Recipe

A delicious & authentic Costa Rican Ceviche Recipe. With over 300 Kilometers of coastline and exposure to both the pacific and caribbean coast you know Costa Rica has incredibly fresh seafood and a lot of fantastic Recipes. One of the most authentic & common recipes offered just about everywhere is Ceviche. Costa Rican Ceviche is quite a bit different from it’s South American counterparts and in other gastronomic locations around the world. Costa Rican Ceviche is simple but delicious and refreshing. So what makes Costa Rican Ceviche different, see our recipe below with the secret ingredients.

Costa Rican Ceviche:

• 1 pound of raw corvina (white sea bass or firm white fish), diced into 1/3-inch pieces

• 1.5 cups fresh lime juice (enough juice to completely cover and “cook” the fish)

• 1 medium red bell peppers, finely chopped

• 1 medium onion, finely chopped

• 1/2 Cup  fresh cilantro, finely chopped

• 1/2 cup of ginger ale 

• 1/4 cup of club soda

• salt and pepper to taste

Additional:

• For a slightly spicy version, add 1 Tsp of seeded Jalapeño.

Costa Rican Ceviche Recipe –  Instructions:

1. In a large glass bowl add all the vegetables, Lime Juice, Ginger Ale, Club Soda, Salt & Pepper.
2. Add the diced fish into the Bowl and make sure liquid cover the fish completely.
3. Seal with Plastic wrap and let sit the refrigerator for 2-3 Hours. Be sure to turn once. The fish should look white and completely opaque.

Optional:

• Traditionally it is eaten with saltine Cracker or Straight up! A very typical add-on is to use a little “Salsa Rosada” Sauce on top of the ceviche!

Note: Ceviche can last up to 2 days in the refrigerator depending on the type of fish.