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- 300 g fresh white fish (sea bass, perch, or another delicate, lean ocean or sea fish)
- ½ small sweet onion, finely chopped
- 1 tsp freshly grated ginger
- 1 tbsp fresh cilantro, finely chopped
- ½ red or orange bell pepper, finely chopped
- 1 small red chili, finely chopped
- Juice of 3 large limes
- 1tbsp coconut cream or coconut milk
- Sea salt, to taste
This ceviche is prepared with fresh, high-quality white fish marinated in a mixture of lime juice, sweet onion, ginger, and fresh chili, which gives the dish a bright aroma and refreshing character. The addition of coconut cream adds a delicate tropical note, making the texture of the fish even more tender and juicy.
The fish is cut into small pieces and left to marinate in the refrigerator for 2 to 6 hours, during which time the acidity of the lime gradually “cooks” it. The finished ceviche is eaten raw and can be served as a standalone dish or used as a filling for tacos. In various coastal regions, including Costa Rica, the concept of “Leche de Tigre” (Tiger’s Milk) is often used, adding an even deeper, more intense flavor.
This ceviche is prepared with fresh, high-quality white fish marinated in a mixture of lime juice, sweet onion, ginger, and fresh chili, which gives the dish a bright aroma and refreshing character. The addition of coconut cream adds a delicate tropical note, making the texture of the fish even more tender and juicy.
The fish is cut into small pieces and left to marinate in the refrigerator for 2 to 6 hours, during which time the acidity of the lime gradually “cooks” it. The finished ceviche is eaten raw and can be served as a standalone dish or used as a filling for tacos. In various coastal regions, including Costa Rica, the concept of “Leche de Tigre” (Tiger’s Milk) is often used, adding an even deeper, more intense flavor.
