Ceviche Costarricense

Name: Ceviche Costarricense
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Costa Rica
Ingredients: 1 lb white fish fillets (such as corvina), diced; 1 cup lime juice; 1/2 red onion, thinly sliced; 1 red bell pepper, diced; 1/4 cup chopped cilantro; 1 Panama chile or jalapeño, minced; Salt, to taste; Soda crackers, for serving

4 servings20 min prep0 min cookEasy Costa Rica

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The Story Behind It

The Tale of Ceviche Costarricense

Story updated September 17, 2026

Costa Rican ceviche developed along the country's Pacific coastline as part of the wider Latin American tradition of citrus-cured raw fish. Its style tends to be milder than Peru's, often including cilantro and sometimes a touch of ketchup, reflecting local taste rather than a single documented origin point.

Ingredients

Scale:· 4 servings

1 lb white fish fillets (such as corvina), diced
1 cup lime juice
1/2 red onion, thinly sliced
1 red bell pepper, diced
1/4 cup chopped cilantro
1 Panama chile or jalapeño, minced
Salt, to taste
Soda crackers, for serving

Instructions

1Combine the diced fish with lime juice in a glass bowl.
2Refrigerate 20-30 minutes, until the fish turns opaque and firms up.
3Stir in red onion, bell pepper, cilantro, and chile.
4Season with salt to taste.
5Chill briefly before serving.
6Serve cold with soda crackers.

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