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Ceviche Tipico de Tico

This masterpiece of seafood creativity is our typical style encountered in Costa Rica… you may add or subtract whatever bounty of the sea's available at the time. Salud!

Ingredients

- 1 1/2 lbs. fresh white fish as skinless fillets (in our case fresh, locally caught Grey Grouper, Red Snapper & Flounder from Safe Harbor Seafood - Mayport, Florida)
- 1/2 lb. fresh Mayport white shrimp (or Mayport Christmas shrimp in season)
- 1/4 lb. fresh giant tiger prawns (likely just 1)
- 1 cup lime juice freshly squeezed
- 1/4 cup extra virgin olive oil
- 1/2 cup chopped cilantro
- 2 cloves minced fresh garlic
- 1/2 red sweet pepper, diced
- 1/2 yellow sweet pepper, diced
- 2 tsp. Iguana XXX Habanero Pepper Sauce

-2tbsp Pirates Blend Carribbean Condiment

-1 Vidalia onion - thinly sliced julienne's 1" to 1 1/2 long

- Sea salt to taste (after marinading at least 30 min)
- black pepper to taste (after marinading at least 30 min)

Directions

1) Dice the fish into 1/4" - 1/2" cubes, parboil the shrimp & prawns for 30 seconds before dicing into 1/4" - 1/2" slices. Add the lime juice, olive oil, cilantro, garlic, sweet peppers, Iguana XXX Habanero Pepper Sauce and onion into a large non-metallic mixing bowl, stirring as each ingredient after the lime juice is added.
2) Cover with foil and let it rest for at least 1/2 hour refrigerated before seasoning with sea salt and black pepper to taste. Marinade refrigerated at least another 1/2 hour (or overnight), stirring occasionally. It may be desirable to add juice from another lime after an hour if it appears too thick. Boil, peel and slice the plantains on a 45 degree diagonal.
3) To serve, make a border on a tray with the plantains and place a scoop of ceviche inside a lettuce leaf lined serving bowl (in the center). Or individually place a scoop of ceviche inside lettuce leaf lined sherbet cups on the serving tray with the plantain border. 

Serve with soda crackers, sliced pickled jalapeño peppers & Iguana XXX Habanero Pepper Sauce on the table!

Sauces you can use in this recipe.

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