Ceviche Costa Rica Recipe
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Click to enlargeThis is a great dish to serve as an appetizer or for a refreshing summer lunch. This recipe is for 1 serving, but don’t be afraid to make up a larger batch for more people: ceviche is quite flexible and forgiving, just make sure that the fish you use is the freshest possible. You can substitute any white fish with firm skin such as red snapper or mahi-mahi, or use shrimp, scallops, squid, octopus and any other shellfish, although you should cook the shellfish briefly first (blanch it) and oil it before putting it in the marinade since the lime juice can break down the raw shellfish texture.
Ingredients:
- 5.5 oz sea bass filet (the freshest you can get)
- 1 tsp white onion
- 1 tsp finely chopped red pepper
- 1 tsp finely chopped cilantro
- 1 oz lime juice
- 1 avocado slice
- Salt to taste
Preparation:
Add the pepper and onion and salt to the lime juice.
Dice the sea bass into bite sized chunks and marinate it in the lime juice for two hours
Serve the sea bass pieces with cilantro sprinkled on top and the slice of avocado.
Other Costa Ricans marinate the fish overnight. If you choose that option, don’t add the red pepper or onion to the lime juice until 30 minutes before serving. You can eat the ceviche on top of saltine crackers, add mayonnaise and ketchup and some Tabasco sauce if you wish.
