Perhaps one of the best dishes we had while on our honeymoon in Costa Rica was ceviche. My hubby and I ordered it at almost every restaurant! The delectable mix of tangy fish and avocado with coconut milk is just divine.
- 2 Tilapia filets (or any white fish – Mahi, etc.)
- 1/2 pound of shrimp
- 6 limes
- 4 lemons
- 2/3 c coconut milk
- 1 c chopped tomato
- 1/2 red onion, chopped
- 2 chopped avocado
- 1/2 mango, chopped (optional)
- salt and pepper
Costa Rican Ceviche
Start by squeezing the limes and lemons into a large, flat-bottom bowl.
Slice tilapia into inch-size cubes and cut shrimp in thirds. Put into the juice.
Pack your tilapia and shrimp into the bowl and make sure the juice covers it completely.
Place your chopped tomatoes and onions on top of the fish, but don’t mix.
Cover and chill for at least 2 hours. The fish should turn solid white.
Remove from fridge. Mix in coconut milk and avocado. You could even get creative here and add chopped mango for a true Costa Rican flare!
Add salt and pepper to taste.
Serve with baked tortillas (not paleo) or just dig in with a spoon.
Makes 4-6 servings.