Bright and Zesty Ceviche

photo credit: Katherine Macnaughton

Inspired by a recent trip to Costa Rica, I decided to try my hand at recreating one of my favorite tropical dishes for a dinner party I threw this week. A resounding success!

Costa Rica is beautiful, lush and exotic, but the local fare seemed to be an afterthought, as if locals opted to surf and play in the sun rather than labour away on dishes. Who can blame them? Despite the abundance of CASADOS (rice, beans and fried fish or meat), I did find street vendors or SODAS and road-side stands selling day-fresh ceviche. Served with saltine crackers or tortilla/plantain chips, the ceviche was always delicious, slightly sweet and acidic and generally, the least costly item on any menu.

Ceviche is a traditional Latin American dish made with fresh fish and seafood and cured in citrus juices and served cold. Many variations include spices and hot peppers, but one can opt for a milder version and add cilantro and salt and pepper to taste. Seafood versions are a nice alternative to fish, especially if you are on good terms with your local fish monger.

photo credit: Katherine Macnaughton

Yield: 10 appetizer portions

2 large filets of fresh white fish (marine fish like Haddock)
~20 cooked shrimp deveined
1 ¼ cups of freshly squeezed lime juice
1 cup of orange/grapefruit juice (adjust to taste)
6-8 roma tomatoes diced
1 white onion diced finely
½ large cucumber diced finely (removing the seeds)
½ bunch of fresh cilantro chopped finely
Cayenne pepper to taste
Paprika to taste
½ -1 jalapeño pepper chopped finely
1 avocado diced
1 red pepper diced finely
Salt and pepper to taste


  1. Cut fish and shrimp in small bite-size chunks and place in a large mixing bowl.
  2. Add lime juice, orange/grapefruit juice, diced onion, chopped cilantro and diced tomatoes.
  3. Cover and place in the refrigerator for at least an hour.
  4. Meanwhile, dice avocado, cucumber and red pepper and add a splash of lime juice to prevent oxidation. Place aside.
  5. Stir the seafood mixture every 30 mins to an hour to allow for the fish to cure evenly.
  6. Once the fish is cured (approximately and hour), add cayenne pepper, paprika, diced jalapeno pepper and salt and pepper to taste.
  7. The recipe may be adapted to your spice tolerances. I like my ceviche spicy to contrast the sweet juice and fish, but one can add more cilantro and omit the jalepeno to make a mild recipe.


Le Coin Urbain
365 Bernard Ouest
Montréal, H2V 1T6
T: 514-507-9799

152 Rue Napoléon
Montréal, H2W 1K8
T: 514-419-6391

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One thought on “Bright and Zesty Ceviche

  1. Trisha says:

    I love a good cerviche!

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