Appetizers
Ceviche de Corvina (Costa Rican Sea Bass Ceviche)
Ingredients
- - 500 g (1 lb 2 oz) fresh sea bass (corvina) fillets, finely diced
- - 180 ml (3/4 cup) fresh lime juice
- - 1 small red onion, finely diced
- - 1 red bell pepper, finely diced
- - 1 stalk celery, finely diced
- - 2 tbsp fresh cilantro, chopped
- - 1 small chilli, finely diced (optional)
- - 2 tbsp tomato juice or ketchup
- - Salt, to taste
- - Tortilla chips or soda crackers, to serve
Method
- Place the diced fish in a non-reactive bowl and pour over the lime juice, ensuring all pieces are submerged.
- Refrigerate for 20-30 minutes, stirring once or twice, until the fish turns opaque and firm, indicating it has 'cooked' in the acid.
- Drain off some of the excess lime juice, then stir in the onion, bell pepper, celery, cilantro and chilli, if using.
- Stir in the tomato juice or ketchup and season with salt to taste.
- Chill for a further 10 minutes before serving with tortilla chips or crackers.
Introduction: Costa Rican ceviche showcases the country's abundant Pacific and Caribbean seafood, with fresh sea
bass 'cooked' in citrus juice and mixed with a crisp vegetable base, distinguished from neighbouring
countries' versions by its characteristic addition of coriander and often a touch of ketchup or tomato juice.
Cultural Background: Costa Rican ceviche showcases the country's abundant Pacific and Caribbean seafood, with fresh sea
bass 'cooked' in citrus juice and mixed with a crisp vegetable base, distinguished from neighbouring
countries' versions by its characteristic addition of coriander and often a touch of ketchup or tomato juice.
Tips: Dice the fish evenly so it 'cooks' at the same rate throughout in the citrus juice. Do not over-marinate, as the fish can become rubbery if left too long in the acid.
Variations: Add diced mango or cucumber for extra freshness. Use shrimp in place of or alongside the fish.
Storage: Best eaten the same day; refrigerate for no more than a few hours if needed.
Reheating: Not applicable; always served cold.
Nutrition: Approx. 160 kcal, 22g protein, 3g fat, 8g carbohydrate per serving.
FAQs
Q: Is the fish in ceviche raw?
A: The fish is not heat-cooked, but the acidity of the lime juice denatures the proteins, giving it a texture and appearance similar to cooked fish.
Q: What makes Costa Rican ceviche distinct?
A: It is typically finished with a touch of tomato juice or ketchup and fresh cilantro, giving it a slightly different character from the purely citrus-forward ceviches of some neighbouring countries.