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


  • 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


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.

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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