HOMEMADE Costa Rican Ceviche | Costa Rican Cooking During Covid

fresh fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, and vinegar is a cost-effective substitute.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Serrano adds heat without much change in flavor, while bell pepper is milder and cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas add creaminess with fewer calories, while sour cream is a budget-friendly alternative.

Go fishing and catch fish such as mahi-mahi, wahoo, or yellowfin tuna.

Chop up the fish into small pieces, about half an inch long.

Use a medium-sized Tupperware to mix the ceviche.

Squeeze the juice of at least half a dozen limes over the fish until fully covered.

Observe the fish starting to turn white as the lime juice cooks it.

Add chopped tomatoes, sweet chili, red onion, salt, black pepper, and crushed garlic to the bowl.

Pour in some Frescolita to balance the acidity of the lime juice.

Mix all the ingredients together and ensure everything is well combined.

Cover the Tupperware and refrigerate for a minimum of 40 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens