Costa Rican Ceviche

If you ask a Costa Rican to picture themselves on the beach, it is highly possible, that the picture will be sitting on the beach, drinking a cold beer and eating a ceviche while watching the sunset; that is our definition of a beach vacation. So if you come to any beach town in Costa Rica, ceviche will be part of the menu.

Ceviche is a Latin American dish, each country has its own variation but the Peruvian one is one of the most known worldwide. There are so many variations, from the traditional white fish ceviche to shrimp, to more exotic like piangua, which is a mollusk that is extracted from a shell that abounds in mangroves.

If you come to any beach town in Costa Rica, ceviche will be part of the menu.

CEVICHE is a dish consisting of raw fish and seafood marinated in citrus juice, mainly lime and lemon juice. The acid in the citrus juice break the amino acids in the proteins of the fish, causing it to become opaque and producing a firm texture, similar to when it is cook.
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This recipe is the most common version of Costa Rican ceviche, with lots of lime juice, onion, pepper, and cilantro. I encourage you to try it since it is super easy to make and play with other ingredients to create your own variations of ceviche. Enjoy!

Ceviche
Serving size: 4 

​430 g (1 pound) white fish like Marlin.
1 cup of lime juice
1/2 cup lime-lemon flavor soda
1/2 cup finely chopped onion
1/2 cup finely chopped red pepper
1/4 cup minced cilantro
1/2 tsp salt
Ground pepper to taste

Chop the fish in 1/2 inch squares. In a medium glass bowl, combine the fish with the lime juice, make sure the lime juice cover the fish. Add the rest of the ingredientes, mix well, covert and let seat for 1 hour in the fridge.

Serve with chips or crackers and a very cold beer!