One of Costa Rica’s favorite dishes.
The tipico Tico style, or Costa Rican ceviche is made with a mixture of fresh seafood; sea-bass, squid, shrimp, maybe conch or clams on the Caribbean coast. Served with patacones, a fried plantain chip.
The seafood is cooked and tenderized by the acidity of the fresh citrus juices, traditionally without heat. Since we use frozen shrimp up North, I quickly cook the shrimp first, then marinate it in the citrus juice; it’s better to be safe unless your shrimp is coming fresh off the boat or sushi grade.
There are many versions of ceviche, but with the typical Costa Rica preparation you will find minced onions, cilantro, finely minced peppers and cucumber in addition to seafood. A hot sauce, such as our favorite Lizano, is served on the side.
Ceviche is low in calories and makes a very refreshing and delicious cold entrée. You can serve ceviche with chips, tortillas or tostadas, or make patacones for authenticity! In this recipe we use fresh heirloom tomatoes, but any ripe tomato will do. Most ingredients should be available year-around in North American markets.
– Buen Apetito
1 lb. shrimp – 16-20 count size
6 limes, juiced
1 lemon, juiced1 orange, juiced
1 red onion, cut into ½ inch dice1 small vine ripened red tomato
1 small heirloom yellow tomato, cut into ½ inch dice
1 serrano chile, finely minced
1 cup chopped cilantro
1 cucumber, peeled and cut into ½ inch dice
1 large avocado, cut into ½ inch dice
Bring to boil, pot of salted water. Add shrimp to boiling water and cook no longer than 2 min. Remove with slotted spoon to bowl of ice water to halt cooking.
Drain the shrimp and cut into 3-4 large pieces and place in bowl.
Juice the limes, lemon and orange. Should have about 1 ½ cups of juice. Add citrus juice to shrimp, cover and place in refrigerator for at least 1 hour.
Dice the onion, chiles and add to shrimp after they have been marinating for 1 hour. Mixture may marinate up to 6 hours.
Return to fridge for ½ hour. Before serving add the diced cucumber, tomato and cilantro and top with the diced avocado and a sprig of fresh cilantro. Serve with plantain or tortilla chips.
You can always add a dash of Lizano Sauce.