Costa Rican Style Ceviche

Virtually every county in Latin America has it’s version of ceviche.

Costa Rican Style Ceviche

  • Servings: 2 to 4
  • Difficulty: fàcil
  • Print

Ingredients

  • 1 pound shrimp (tilapia, clams, octopus, sea bass, etc. can be substituted or combined)
  • 1 small onion, minced
  • 1 large clove of garlic, minced
  • 1 jalapeno, seeds and veins removed, minced
  • 5 to 6 fresh sprigs of fresh cilantro, finely chopped
  • 1/4 teaspoon sea salt
  • freshly squeezed lime juice to cover the above – it should take 5-6 large limes, but reserve 8 just in case
  • freshly ground black pepper


Directions

Peel and devein the shrimp and chop into 1/2-inch pieces. Place in a non-reactive bowl or resealable plastic bag.

Juice the limes and pour over the seafood. Add the remaining ingredients and stir to combine. Cover or seal and refrigerate for at least 3 hours. You can stir or shake the bag a few times to distribute the lime juice well. (I have left it overnight and although others say that is too long, I do not find it affects the texture or flavor negatively) To serve: Spoon into serving dishes. Martini glasses are elegant. This also goes well with avocado slices, tomato, tortilla chips, or nice lettuce leaf.


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One thought on “Costa Rican Style Ceviche

  1. This was a delicious version of Ceviche. The ingredients worked well together and the amounts were perfect and produced a wonderful appetizer for our Costa Rican themed dinner. I used 3 large limes and they produced enough lime juice for our preference, so I’d stick with that change but otherwise will follow to the recipe as written when I make this again. It’s quite delicious. Thanks, threeovens. Made for Culinary Quest 2017 (Central America). – Northwestgal (for the Guide Team)

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