A Costa Rican seafood staple, ceviche is made from fresh sea bass, snapper, octopus, abalone, or shrimp seasoned and soaked on lemadarin, lime or lemon juice. Ceviche is shared at festivals, family dinners, bars and street vendors.
Cooking Time: 1 Hour 30 min Yield: 8 servings Level: Intermediate
2 lbs very fresh sea bass, cut into 1/2-inch cubes
1 cup lime juice, freshly squeezed
1 cup lemon juice, freshly squeezed
1/2 cup red onion, chopped
1/2 cup red bell peppers, minced
1/2 cup parsley, finely chopped
1 cup fresh cilantro, finely chopped
1/2 cup vegetable or olive oil
Salt and pepper to taste
Place sea bass in a stainless steel or glass bowl. Pour lime and lemon juices over the fish. Cover and let sit for 1 hour. Add onions, red bell peppers, parsley, and cilantro. Mix well. Cover and refrigerate for at least 2 hours before serving. Add olive or vegetable oil, and salt and pepper to taste before serving. Serve on a bed of lettuce or with crackers.