Costa Rican Ceviche Recipe
Made with fresh seafood marinated in lime juice, adding ginger, finely chopped cilantro and finely diced vegetables.
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Servings: 8 Servings
Calories: 216 kcal
Equipment
- Large glass or ceramic bowl
- knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 pounds of fresh fish fillet such as snapper or tilapia, cut into small cubes
- 1 cup of freshly squeezed lime juice
- 1 red onion thinly sliced
- 1 red bell pepper seeded and finely chopped
- 1 jalapeño pepper seeded and finely chopped
- 1/4 cup of chopped fresh cilantro
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
Instructions
- Place the fish cubes in a large glass or ceramic bowl and pour the lime juice over them. Stir to combine and make sure all the fish is covered by the juice. Cover the bowl and refrigerate for 2-3 hours, stirring occasionally.
- After 2-3 hours, the fish should be opaque and "cooked" by the acid in the lime juice. Drain the excess liquid from the fish.
- Add the sliced red onion, chopped red bell pepper, jalapeño pepper, cilantro, salt, black pepper, and olive oil to the bowl with the fish. Stir well to combine all ingredients.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Serve cold with tortilla chips, avocado slices, and lime wedges.
Notes
Tips and Tricks
Use a sharp knife to easily cut the fish into small cubes. Squeeze the lime juice ahead of time to save time during preparation. Chill the bowl and ingredients in the refrigerator before preparing the ceviche to keep it cold and fresh.Nutrition
Serving: 1serving | Calories: 216kcal | Carbohydrates: 6g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 350mg | Potassium: 621mg | Fiber: 1g | Sugar: 2g
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