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Loading...Bright, tangy, and refreshing, this Costa Rican ceviche features tender white fish cured in fresh lime juice and tossed with crisp vegetables and cilantro. Served with crispy twice-fried plantains (patacones) and creamy avocado, it's a beloved coastal dish enjoyed year-round in San José and along the Pacific.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 4 gSaturated Fat
- 46 gCarbs
- 5 gFiber
- 10 gSugar
- 28 gProtein
- 720 mgSodium
- 950 mgPotassium
- 80 mgCalcium
- 3 mgIron
- 45 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the fish and citrus marinade
- 1 lb fresh skinless white fish such as corvina, tilapia, or mahi-mahi, cut into 1/2-inch cubes
- 1 cup freshly squeezed lime juice, strained (about 8–10 limes)
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For the vegetable mixture
- 1 medium red onion, halved and thinly sliced
- 1 large ripe tomato, seeded and finely diced
- 1/2 red bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 1/4 cup fresh cilantro leaves, finely chopped
- 2 cloves garlic, minced
- 1 small jalapeño, seeded and minced (optional)
For the patacones and serving
- 2 green (unripe) plantains, peeled and cut into 1/2-inch rounds
- 2 cups vegetable or canola oil, for frying
- 1 ripe avocado, sliced
- 1 teaspoon kosher salt
- Saltine crackers or tortilla chips, for serving
Directions
- Place the cubed fish in a non-reactive glass or ceramic bowl. Pour the lime and lemon juices over the fish so all pieces are submerged, then stir in the Worcestershire sauce, olive oil, salt, and pepper. Cover and refrigerate for 25–30 minutes, until the fish turns opaque and flakes slightly when pressed.
- While the fish marinates, soak the sliced red onion in a bowl of cold water for 10 minutes to mellow its bite; drain well. In a separate medium bowl, combine the drained onion, diced tomato, both bell peppers, cilantro, garlic, and jalapeño if using, then toss gently.
- When the fish is ready, drain off about half of the citrus marinade, leaving enough to keep the fish moist. Add the vegetable mixture to the fish and fold together gently. Taste and adjust with additional salt or a squeeze of lime.
- Heat the oil in a deep heavy-bottomed skillet over medium heat to 350°F (175°C). Fry the plantain rounds in small batches for 3–4 minutes until pale golden and tender but not browned, then transfer to a paper towel–lined plate.
- Place each par-fried plantain round between two sheets of plastic wrap or parchment and gently flatten to about 1/4-inch thickness using the bottom of a heavy glass or a tortilla press. Return the oil to 350°F and fry the flattened rounds again for 2–3 minutes until deeply golden and crisp. Drain on fresh paper towels and sprinkle with the kosher salt.
- To serve, spoon the ceviche into chilled glasses or shallow bowls, tuck 3–4 warm patacones alongside, and fan a few avocado slices on top. Serve immediately with saltine crackers or tortilla chips on the side, plus extra lime wedges.
Cook’s Notes
- Use only the freshest sushi-grade white fish, since the acid 'cooks' the fish without any heat; line-caught corvina or sea bass is ideal.
- Don't oversoak the fish—25 to 30 minutes in lime juice is the sweet spot. Beyond that, the texture turns mushy and chalky.
- Worcestershire sauce, locally called 'salsa inglesa,' is the classic Costa Rican finishing touch and adds a savory umami backbone—don't skip it.
- Patacones must be fried twice for the signature crisp-meets-tender contrast. Reheat any extras in a 375°F oven for 4–5 minutes to restore crunch.
- For an authentic Tico presentation, serve the ceviche in a small glass with a spoon and pair it with an ice-cold Imperial beer.
