Ceviche Recipe

Ceviche is a lime marinated fish relish that is perfect for topping crackers, tortilla chips, or slices of toasted bread. Ceviche is a popular dish in many Latin American countries, and this ceviche recipe is the Costa Rican version. I like to keep things simple…because you know what they say “less is more”. You can’t really beat the combination of lime, cilantro, onion, sweet pepper, and salt. In Costa Rica they always serve ceviche with ketchup and Tabasco to add in. I recommend having a small dish of each next to the ceviche so your guests can add it into their serving if they wish.

Ceviche

6.5 ounces very fresh white fish such as Mahi Mahi, Tilapia, or Wahoo

1/4 cup finely diced white onion

1/4 cup finely diced red bell pepper

1/4 cup finely diced green bell pepper

1 Tbsp chopped fresh cilantro

1/4 tsp salt

2/3 cup fresh lime juice

Cut the fish into 1/4-inch pieces. Mix fish, onions, peppers, cilantro, salt, and lime juice in large bowl. Lime juice should be completely covering all the fish pieces. Cover and refrigerate for about 2 hours, or until fish is completely “cooked”. Add more salt if desired. Serve with soda crackers, tortilla chips, or slices of toasted bread. Place ketchup and Tabasco sauce on the side for guests to mix in if they would like.