Ceviche recipe

Here’s my favorite ceviche recipe. I found it at www.costaricaparents.com. I use both fish and small shrimp.

Ingredients you will need:

2 lbs fresh sea bass, tilapia or other Fish cut into 1/2-inch cube

½ cup lemon juice, freshly squeezed

1 ½ cups lime juice, freshly squeezed

½ cup red bell peppers, minced

½ cup purple onion, chopped

2 medium Serrano peppers, chopped.

1 red sweet banana pepper, chopped.

½ cup parsley, finely chopped

1 cup fresh cilantro, finely chopped

½ cup vegetable or olive oil

Salt and pepper to taste

Optional ingredients - Shrimp, Avocado, Garlic

How to make it:

Place the fish in a stainless steel or glass bowl. Pour lime and lemon juices over the fish. Cover and let it sit for 1 hour. Add onions, red bell peppers, parsley, and cilantro. Mix well. Cover and refrigerate for 2 hours or more before serving.

Add olive or vegetable oil, and salt and pepper to taste before serving.

Serve on a bed of lettuce, with saltine crackers or with tortilla chips and lime wedges.

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In search of the best ceviche

While enjoying a cold Imperial at the Playa Hermosa beachfront cafe of the Hotel el Velero,  I met a delightful young couple from Denver. As we shared stories of where we'd been and what we'd experienced in Costa Rica, the discussion turned to ceviche. It seems they had been on a mission to find the best ceviche in the country and were  listing their findings. While I had not been so diligent as to catalog my preferences from among the many cafes and sodas where I had dined, I knew that what I had enjoyed earlier in the day at the Restaurant Coco Mar was truly outstanding and worthy of a strong recommendation. Coco Mar is easy to find. It's directly on the Playa del Coco on  the right at the end of the main  road into Coco. Look for the gaudy sign pictured above.