Ceviche Recipe (Marinated Seafood) Print e-mail this info
Sue and I are both sushi fans, so when we heard about ceviche we jumped at a chance to try it. Now it's our favorite boca by a long shot. You can't beat an ice cold beer (literally if you're in Guanacaste, because they traditionally serve it over cubes), a dish of ceviche, and a sunset over the beach.

Ceviche Recipe

1 lb (450 gr) firm white fish
1 small onion
1 clove garlic
4 or 5 sprigs of cilantro (coriander leaf)
1 small (¾", 2 cm) hot chili
about 8 limes (enough for at least ¾ cup of juice)
¼ teaspoon salt, and pepper to taste

Cut fish into ½" (1 cm) cubes. Mince the onion, garlic, and chili coarsely. Chop the cilantro very finely. Juice the limes and strain to remove the pulp and seeds.

Shrimp (or for the very daring clams) can be substituted for the fish.

Mix all of the ingredients and refrigerate tightly covered for at least 3 hours. Serve with corn tortillas, tortilla chips, or crackers.

 

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