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