Costa Rican Ceviche Recipe
216kcal
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
Method
- 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.
Nutrition
Serving1servingCalories216kcalCarbohydrates6gProtein27gFat9gSaturated Fat2gCholesterol58mgSodium350mgPotassium621mgFiber1gSugar2g