Ceviche Tico

Name: Ceviche Tico
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Costa Rican
Ingredients: 500g fresh corvina or tilapia fillets, diced small; Juice of 8-10 limes; 1 red onion, finely diced; 1 red bell pepper, finely diced; 1 green bell pepper, finely diced; 1/2 cup fresh cilantro, chopped; 1 tbsp Lizano sauce; 1 small hot pepper, minced (optional); Salt and pepper; Saltine crackers for serving

Ceviche (seh-VEE-cheh)

Costa Rican Fish Ceviche

⏱ Prep Time 20 min + marinating

📈 Difficulty Easy

👥 Servings

🔥 Calories 147 kcal

Fresh corvina marinated in lime juice with finely diced onion, bell pepper, cilantro, and a splash of Lizano sauce — served ice-cold with saltine crackers.

Nutrition & Info

Protein 22.0g

Carbs 8.0g

Fat 3.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

glass bowl sharp knife citrus press

Presentation Guide

Vessel: chilled glass cup

Garnishes: cilantro sprig, lime wheel

Accompaniments: saltine crackers, tortilla chips

Ingredients

500g fresh corvina or tilapia fillets, diced small
Juice of 8-10 limes
1 red onion, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1/2 cup fresh cilantro, chopped
1 tbsp Lizano sauce
1 small hot pepper, minced (optional)
Salt and pepper
Saltine crackers for serving

Instructions

1
Cut fish into small, uniform cubes. Place in a glass bowl.
2
Cover completely with lime juice. Refrigerate 2-3 hours until fish is opaque throughout.
3
Drain excess lime juice, leaving fish slightly moist.
4
Add diced onion, bell peppers, cilantro, hot pepper, and Lizano sauce. Toss gently.
5
Season with salt and pepper. Chill until serving.
6
Serve in chilled bowls or cups with saltine crackers.

💡

Did You Know?

Costa Rican ceviche stands apart from Peruvian versions by using corvina fish and adding Lizano sauce, which gives it a uniquely Tico sweet-tangy profile.

Chef's Notes

Equipment Tips

glass bowl
sharp knife
citrus press

Garnishing

cilantro sprig, lime wheel

Accompaniments

saltine crackers, tortilla chips

The Story Behind Ceviche Tico

Ceviche in Costa Rica reflects the Pacific coast fishing traditions, where fresh corvina was the prized catch. Unlike Peruvian ceviche served immediately after a brief cure, Tico ceviche marinates for hours, fully cooking the fish in acid. The addition of Lizano sauce is a distinctly Costa Rican innovation that adds a complex sweetness found nowhere else.

🕐 Traditionally enjoyed appetizer or beach snack 📜 Origins: Pacific coast tradition

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