Costa Rican Ceviche doesn't get the notoriety Peruvian ceviche gets but it certainly should.
With the freshest ingredients at its disposal Costa Rican ceviche is incredibly popular in the coastal areas.
Costa Ricans typically serve it in cocktail glasses with some crackers and salsa rosada.
- 1 lb of Raw White Sea Bass, Cut into 1/2" Pieces
- 1 Cup of Lime Juice
- 1/2 Cup Lemon-Lime Flavor Soda
- 2 Red Bell Peppers, Finely Chopped
- 1 Onion, Finely Chopped
- 1/4 Cup Cilantro, Minced
Combine all ingredients in a large glass bowl, cover tightly with plastic wrap, and allow the fish to “cook” in the marinade for at least 3 hours. Tastes best on the second day.
Serve with corn tortillas, tortilla chips, or crackers.