This is not Lola’s recipe however a local one and I think they are all fairly similar containing on a few simple, fresh, local ingredients. Ceviche is a ‘fish stew’ with the acidity of the citrus juice ‘cooking’ the fish. It is not fishy tasting in the least (the key is the freshness of the fish used). It’s light and beautiful especially at the peak of summer’s heat as it’s usually served chilled.
Cuisine Costa Rican
Keyword ceviche, Costa Rican Ceviche, Fish Stew
Prep Time 10minutes
Total Time 4hours10minutes
Author Toni Dash
1poundfirm white fish (sea bass or mahi mahi are often used local Costa Rican ceviche)cut into small bite-sized pieces
5sprigscilantro (or coriander leaf, if in Costa Rica) finely chopped
1smallhot pepperseeded and finely minced
3/4cupfreshly squeezed lime juice
Salt and pepper to taste
Combine all ingredients EXCEPT salt and pepper. Cover and refrigerate at least 4 hours or overnight.
Add salt and pepper to taste before serving.
SERVING: Can be served with tortilla chips (corn tortillas can be cut up and fried at home or store bought) or in soft corn tortilla as a soft taco.