Ceviche (Costa Rican)

Costa Rica Ceviche is delicious and made with all types of fresh fish. Having borders on both the Caribbean and the Pacific the choices are endless. They use a secret ingredient of ginger-ale to help “cook” the fish which surprisingly adds a wonderful sweet flavour to this much loved appetizer. You are actually cooking the fish in the citric acid from the limes. Make sure to use only the freshest seafood for this dish. I made mine with fresh tilapia but dorado (mahi-mahi), sea bass or any fresh white fish will work well.

1 lb fresh fish filet like tilapia, sea bass or mahi-mahi
1 small white onion, chopped
2 cloves garlic, minced
2 medium size vine ripe tomato or Romano tomato, chopped
¼ cup fresh cilantro, chopped
1 small hot chili, seeded and finely chopped
1 cup lime juice, freshly squeezed (about 10 limes)
¼ tsp. white vinegar
¼ tsp. sea salt
¼ tsp. black pepper, freshly ground
¼ tsp. Tabasco (for a Costa Rican flare add Salsa Lizano)
½ cup ginger ale or 7-up
2 avocados and/or mangoes, cut in half

Place fish in freezer.

Juice the limes and strain to remove the pulp and seeds. Add garlic, soda pop, ½ the cilantro and tomatoes (with all juice) and seasonings. Put all into a bowl, mix and let sit for 10 + minutes.

Remove fish from freezer and cut into cubes. Add fish to bowl and mix so all the cooking ingredients have covered the fish. Cover tightly and put in refrigerator.

Toss and turn about every ½ hour until fish is cooked (usually about 3 hours total time) then add remaining ingredients of tomatoes, onions etc.

Once fish is cooked and strain lime juice.

Cut avocado/mango into ¾″ cubes and mix with fish or use as boats.

Serve with corn tortilla chips or saltine crackers.

Makes 4 servings.