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Costa Rican Ceviche Recipe (Marinated Raw Seafood)

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 and Caprese on the beach at Tamarindo
Ceviche and Caprese on the beach at Tamarindo

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.

Ceviche de Viagra is code for turtle eggs - steer clear
Ceviche de Viagra is code for turtle eggs – steer clear unless certified

Ray & Sue

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Food

Food
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  • Ensalada Palmito Recipe (heart of palm salad)
  • Costa Rican Ceviche Recipe (Marinated Raw Seafood)
  • Sopa Negra Recipe (Black Bean Soup Costa Rican Style)
  • Costa Rican Vinagre Chilera Recipe
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