Costa Rican ceviche is one of the country’s most beloved dishes, made with fresh fish marinated in lime juice, which gives it its firm texture and signature flavor. Since lime does not cook the fish or make it safe, it is made with previously frozen fish.
It stands out for its “soda style,” which adds a splash of cold soda at the end, lightening the dish and adding a characteristic touch of sweetness.
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Costa Rican Ceviche
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Cuisine: Costa Rican
Ingredients
- 500 g of fresh corvina (sea bass), previously frozen, in small cubes (about 1.1 lb)
- 3/4 cup of lime juice
- 1/2 red onion, thinly sliced
- 1/2 sweet bell pepper, finely chopped
- Fresh cilantro, chopped, to taste
- Salt, to taste
- 1/2 cup of cold soda (grapefruit or ginger ale)
- 2 tablespoons of cold water or light broth (optional)
- Saltine crackers, for serving, to taste (optional)
Preparation
- Marinate the fish, place the cubed corvina in a bowl with the lime juice, letting it marinate for 10 to 15 minutes.
- Lighten it, add the cold water or light broth, to slightly reduce the mixture’s acidity.
- Add the vegetables, stir in the red onion, bell pepper, and cilantro, mixing well.
- Season, salt to taste.
- Add the soda, pour in the cold soda right before serving, mixing gently.
- Chill, let it rest chilled for 5 to 10 minutes.
- Serve, serve in cups or glasses, alongside saltine crackers.
Tips for getting it right
- Using very fresh, previously frozen fish is essential, since ceviche isn’t cooked with heat and lime does not kill parasites.
- Not over-marinating the fish keeps it from turning too firm or rubbery.
- The touch of cold soda is the signature of Costa Rica’s “soda style.”
- Serving it very cold highlights this dish’s refreshing flavor.
Traditional variations
- It’s also made with tilapia instead of corvina, depending on availability.
- Some versions include salsa rosada as an accompaniment.
How to serve
Costa Rican ceviche is served very cold, in cups or glasses, alongside saltine crackers.
It’s one of Costa Rica’s most beloved dishes, ideal as an appetizer on hot days.
Recommended sides
- Saltine crackers
- Salsa rosada
Did you know?
Costa Rican ceviche’s “soda style” adds a touch of cold soda, a quirk that sets it apart from other Latin American versions.
The acidity of the lime juice turns the surface of the fish opaque and firms its texture, though it does not cook it like heat or make it safe on its own.
Frequently Asked Questions
It's a quirk of the "soda style": the cold soda lightens the dish and adds a characteristic touch of sweetness.
Fresh corvina (sea bass) is mainly used, though it's also made with tilapia depending on availability.
Over-marinating can make the fish too firm or rubbery, losing its ideal texture.
It's served very cold, in cups or glasses, alongside saltine crackers and sometimes salsa rosada.
