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.

It’s available in many varieties all over the country but the authentic recipe below is quite tipico.

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.