Ceviche Tico de Costa Ballena

4
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"Can't have a Costa Rican recipe collection without ceviche making an appearance. Costa Rican ceviche has a magical secret ingredient that I'll never forget. Try it - you'll never want any other kind again. This recipe is named for the area in which we lived."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (226.1 g)
  • Calories 146.5
  • Total Fat - 2.9 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 46.5 mg
  • Sodium - 354 mg
  • Total Carbohydrate - 9.7 g
  • Dietary Fiber - 2.3 g
  • Sugars - 3.5 g
  • Protein - 20.2 g
  • Calcium - 105.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 56.3 mg
  • Thiamin - 0.1 mg

Step 1

Put all ingredients except ginger ale into a glass bowl. DO NOT use metal. All the ingredients should be submerged in the liquid. Add more lime juice if needed. Marinate for 10 minutes. Fish will begin to turn white.

Step 2

Add the ginger ale. Taste for seasoning and adjust as needed. Marinate for at least 1 to 2 hours or until fish turns white and opaque throughout.

Step 3

Typically served with saltine crackers, though more and more I see tortilla chips being used. You can add Chilero or Tabasco hot sauce if desired, or any other hot sauce of your liking. Costa Rican's don't like spicy foods.

Tips & Variations


No special items needed.

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