Making Costa Rican Ceviche Like a Pro
It’s Tico Time
Costa Rica is a beautiful country, and it feels like summer year-round, thanks to its mountains, rainforests, and salty ocean breezes. Hot temperatures lend themselves to eating light, and that is why ceviche is a Tico staple. A key part of this recipe is the ingredients. If you have ever been to Costa Rica you know that there is a Cevicheria on every corner, kinda like their version of Starbucks. It’s the perfect lunch when paired with a Costa Rican beer like Imperial Light.
The Ingredients
Gather your ingredients, and let’s get prepped for this delicious and light Central American staple.
Let’s Get Cooking: Ingredients
Mahi Mahi | Lime Juice | Diced Red Onion | Mango | Sea Salt | Garlic | Cilantro | Red Bell Pepper | Pasta Bowls
How to Make it
Chop all the ingredients and combine with fresh-squeezed lime juice. Refrigerate for 12 hours and serve.
Perfect Pairings
In my opinion, Imperial Light, a Costa Rican beer, is the best pairing for this dish. However, if you do not drink, mineral or sparkling water with a wedge of lime is a refreshing and light choice.
