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Costa Rican fresh ceviche with chips at Lola's in Costa Rica

Costa Rican Ceviche

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.
Course Appetizer
Cuisine Costa Rican
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings 4
Calories 122kcal
Author Toni Dash


  • 1 pound firm white fish (sea bass or mahi mahi are often used local Costa Rican ceviche) cut into small bite-sized pieces
  • 1 small red onion chopped
  • 1 garlic clove minced
  • 5 sprigs cilantro (or coriander leaf, if in Costa Rica) finely chopped
  • 1 small hot pepper seeded and finely minced
  • 3/4 cup freshly 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.


Calories: 122kcal | Carbohydrates: 4g | Protein: 23g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 56mg | Sodium: 61mg | Potassium: 410mg | Fiber: 0g | Sugar: 0g | Vitamin A: 210IU | Vitamin C: 14.9mg | Calcium: 18mg | Iron: 0.7mg