CEVICHE! ~ Costa Rican Style Recipe

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7 votes | 6083 views

My buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa Rica.

Virtually every country with a seacoast has it's own version of ceviche (say-VEE-chay). The citrus acid literally cold cooks the seafoods used, and when paired with various vegetables and certain flavorful elements, becomes an elegant appetizer, a beautiful and healthy snack, or, in Eddie's case, an excuse for overindulgence, especially when paired with a cold beer...

Just be sure the seafoods are very fresh. And, since you are chopping the seafoods up, you need not buy the biggest and most expensive. Let the flavors make the impression - not the size.

You can make a ceviche with almost any seafood - clams, shrimp, any firm-fleshed fish, octopus...

This is a simple, clean, and astoundingly flavorful treat - whether you hog it all to yourself - LIKE SOME PEOPLE I KNOW - or serve it well-chilled and elegantly to guests before they dine.

So here's what you do with that pound of seafood you just brought home from the fishmonger.

Prep time:
Cook time:
Servings: 2-4
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Ingredients

Cost per serving $3.79 view details
  • 1lb shrimp (tilapia, clams, octopus, sea bass, etc.)
  • 1 small onion, minced
  • 1 clove of garlic, large, minced
  • 1 jalapeno (or 1/2 a small habanero, if you dare), minced, seeds and veins removed
  • 5-6 nice sprigs of fresh cilantro (coriander), leaves removed from the stems and finely chopped
  • 1/4 tsp sea salt
  • Fresh squeezed lime juice to cover the above - it should take 5-6 large limes, but buy 8 because this is your cooking medium
  • A few grinds of black pepper

Directions

  1. If using shrimp, peel, de-vein, rinse and drain (other seafood to be prepared according to the basic prep for the product)
  2. Juice the limes, straining out the seeds and pulp
  3. Chop the seafood into 1/2" pieces
  4. Mix all ingredients together well, remove to a sealed storage container
  5. Chill for 3 hours
  6. SERVING: This is beautiful in a martini glass, half an avocado, a hollowed out fresh, firm tomato, tortilla chips, or a nice lettuce leaf
  7. [unless Ed is over, then just surrender a spoon and forget about it]

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Nutrition Facts

Amount Per Serving %DV
Serving Size 291g
Recipe makes 2 servings
Calories 263  
Calories from Fat 36 14%
Total Fat 4.03g 5%
Saturated Fat 0.77g 3%
Trans Fat 0.0g  
Cholesterol 345mg 115%
Sodium 629mg 26%
Potassium 523mg 15%
Total Carbs 7.76g 2%
Dietary Fiber 0.9g 3%
Sugars 1.96g 1%
Protein 46.72g 75%
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Reviews

  • Stacey Maupin Torres
    Amos, I've been looking for an easy Ceviche recipe that can be done at home. This is so fabulous - Beats SOSC (same old shrimp cocktail) any day, hands down! Thank you, as always for sharing this.
    1 reply
    • Amos Miller
      January 30, 2012
      Hi, Stacey - Good to hear from you! I'll be anxious to hear how this goes for you. You may also really enjoy the Creole Shrimp Salad I posted - I get huge "not SOSC" positives from diners - it looks great and has the creamy, rather than acidic, profile. Stay in touch!
    • Arturo Féliz-Camilo
      wow!
      I've cooked/tasted this recipe!
      1 reply
    • Ferihan
      I made this last night for today's lunch and it was just perfect. Thank you for this recipe.
      I did chop in two Serrano peppers and at the time of serving I chopped half a Avocado. Perfection in a martini glass. Besides a apple martini. Lol
      I've cooked/tasted this recipe!
      1 reply
      • Amos Miller
        June 29, 2012
        Ferihan, my new friend! I am delighted that you enjoyed this dish - and your apple martini was a nice touch, too. Thanks for the good review and your kind words. I look forward to more communication between us and I know you will really enjoy CookEatShare.com. best regards, Amos

      • This was a great addition to my new lifestyle.(newly pescetarian) great healthy snack to counter the craving of some not so healthy choices. Was perfect, thanks for sharing!
        I've cooked/tasted this recipe!

        Comments

        • Dahlia Laroza
          September 8, 2013
          This very gorgeous menu especially the smell of the spring onions.
          • Shalina Silva
            April 10, 2013
            I've heard of this recipe but have not really tried. This could be my guide.
            • Claudia lamascolo
              April 14, 2012
              Sounds amazing how the heck did I miss it going to try this! Love lime!
              • Amos Miller
                January 30, 2012
                Hi, Stacey - Good to hear from you! I'll be anxious to hear how this goes for you. You may also really enjoy the Creole Shrimp Salad I posted - I get huge "not SOSC" positives from diners - it looks great and has the creamy, rather than acidic, profile. Stay in touch!
                • Amos Miller
                  January 30, 2012
                  Hi, Gilli - Tilapia is a pretty common white fish ( even sometimes said to be the 'loaves & fishes' fish from the Bible), not fishy and a medium-firm flesh, somewhat to the sweet side. It is commonly farmed in the US and is not at all expensive. Usually broiled, poached pan-fried. I don't find it a great fish for the grill.
                  1 reply
                  • Gilli Wrightson
                    January 30, 2012
                    Oh Well Amos you learn something everyday. The fish down in this part of the world is quite different. Actually it is quite superb, Colder waters don't you know. Not get for Shrimp though, we have to import that. Our scallop are the queen ones , small but sweet. Not too good for searing.
                  • Gilli Wrightson
                    January 30, 2012
                    Haven't used octopus or clams before Amos sounds interesting. Thought your friend might throw a small slug of rum in his Ceviche to have that Costa Rican effect. What is tilapia please?
                    1 reply
                    • Amos Miller
                      January 30, 2012
                      Hi, Gilli - Tilapia is a pretty common white fish ( even sometimes said to be the 'loaves & fishes' fish from the Bible), not fishy and a medium-firm flesh, somewhat to the sweet side. It is commonly farmed in the US and is not at all expensive. Usually broiled, poached pan-fried. I don't find it a great fish for the grill.

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