Virtually every county in Latin America has it’s version of ceviche.
Costa Rican Style Ceviche
- 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.