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Ceviche Tico

Ceviche Tico – fresh Costa Rican citrus seafood dish
Costa-Rica
⏱ — min. Serves: —

Ingredients

  • 1 lb fresh white fish (such as tilapia, mahi-mahi, or snapper), diced
  • 1 cup fresh lime juice (about 6-8 limes)
  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • 1/2 cup red onion, finely chopped
  • 1 large tomato, diced
  • 1/2 cup cilantro, chopped
  • 1 cucumber, peeled and diced
  • 1 jalapeño or serrano pepper, finely chopped (optional, for heat)
  • 1/4 cup red or yellow bell pepper, finely chopped
  • 1 avocado, diced
  • Salt and pepper to taste
  • Tortilla chips or plantain chips, for serving

Instructions

Marinate the Fish

In a large bowl, combine the diced fish with the fresh lime juice and lemon juice. Make sure the fish is completely submerged in the juice.

Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours, or until the fish is opaque and fully cooked from the acidity of the citrus juices.

Prepare the Vegetables

While the fish is marinating, chop the red onion, tomato, cilantro, cucumber, bell pepper, and optional jalapeño.

In a separate bowl, mix these vegetables together.

Combine Ingredients

After the fish has marinated and is cooked, drain off excess citrus juice, leaving a small amount for flavor.

Gently fold the chopped vegetables and cilantro into the marinated fish.

Add diced avocado and season with salt and pepper to taste. Gently mix to combine.

Serve

Serve the ceviche chilled, with tortilla chips or plantain chips on the side.

Enjoy your meal!

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