Entree: Costa Rica – Central Culinary Region – Ceviche Tico (Costa Rican-style citrus-marinated raw white fish with onions, cilantro, and fresh vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 25 min

Total 40 min

Ingredients

- 1 lb (454 g) firm white fish (such as corvina, sea bass, or snapper), cut into 1/2-inch (1.25 cm) cubes
- 1 cup (240 ml) fresh lime juice (about 8–10 limes)
- 1/2 cup (120 ml) fresh orange juice (optional, for balance)
- 1 small red onion, thinly sliced, about 4 oz (115 g)
- 2 medium tomatoes, seeded and diced, about 10 oz (280 g)
- 1/2 cup (packed) chopped fresh cilantro, about 15 g
- 1/2 medium red bell pepper, seeded and finely diced, about 3 oz (85 g)
- 1 small jalapeño, seeded and finely diced (optional), about 0.5 oz (15 g)
- 1 ripe avocado, diced (optional), about 6 oz (170 g)
- 1 tsp (5 g) sea salt, or to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) neutral oil (optional, to round flavor)
- Tortilla chips, crackers, or boiled yuca for serving (as desired)

Instructions

1. Place the cubed fish in a nonreactive bowl and pour the lime juice (and orange juice, if using) over the fish so pieces are fully submerged. Stir once to separate pieces and cover; refrigerate until the fish turns opaque and firms, about 15–25 minutes depending on cube size.
2. Meanwhile, combine the sliced red onion and jalapeño in a small bowl of cold water for 5 minutes to take the raw edge off, then drain and pat dry.
3. When fish is opaque, drain off about half the citrus if you prefer a less acidic ceviche; reserve a little liquid to keep it moist. Add the drained onion, diced tomatoes, red bell pepper, and chopped cilantro to the fish.
4. Gently fold in the oil (if using), season with salt and pepper, and adjust acidity with a splash more lime or orange juice if needed.
5. If using avocado, fold it in last to avoid mashing. Chill briefly (5–10 minutes) or serve immediately with tortilla chips, crackers, or boiled yuca. Serve cold and consume promptly.