Ceviche Tico

Introduction to Ceviche Tico

Ceviche Tico is a vibrant and flavorful dish that hails from Costa Rica. Often enjoyed as a refreshing appetizer or a light main course, this dish showcases the bounty of the sea and the bright, zesty flavors that are a hallmark of Costa Rican cuisine. Ceviche is a culinary tradition that encompasses many Latin American countries, each adding its unique twist to the dish. "Tico" is a colloquial term for the people of Costa Rica, hence the name Ceviche Tico refers specifically to the Costa Rican version of this beloved dish.

In Costa Rica, ceviche is typically prepared with fresh fish such as sea bass, though other seafood like shrimp may also be used. The fish is "cooked" in the acidity of lime juice and then mixed with various fresh ingredients like onions, cilantro, and chili peppers. This process not only enhances the flavors but also slightly alters the texture of the fish, creating a dish that is both healthy and packed with flavors.

Ingredients

• 500g fresh fish (preferably sea bass), cut into small cubes
• 1 cup lime juice
• 1/2 cup finely chopped onions (preferably red onions for a milder flavor)
• 1/4 cup chopped fresh cilantro
• 1/2 chili pepper, finely chopped (more if you prefer it spicier)
• 1 avocado, diced
• Salt to taste
• Pepper to taste
• 1 tomato, diced
• Optional: 1/2 cucumber, diced

Preparation

Step 1: Preparing the Fish

Begin by cleaning the fish. Ensure it's fresh by checking for a pleasant, mild sea aroma and that the flesh is firm and opaque. Cut the fish into small, even cubes. This size allows for an even "cook" from the lime juice and ensures a balanced texture throughout the dish.

Step 2: Marinating the Fish

Place the cubed fish into a glass or ceramic bowl. Pour the lime juice over the fish, ensuring that all pieces are completely submerged. This acidic environment will "cook" the fish. Allow it to marinate for at least 15 minutes, up to 30 minutes for a well-done texture. Be careful not to over-marinate, as the texture may become tough.

Use a cooking timer to keep track of the marination time.

Step 3: Preparing Additional Ingredients

While the fish is marinating, finely chop the onions, cilantro, and chili peppers. Dice the avocado and tomato, and if you're using it, the cucumber. Set aside these ingredients until the fish has finished marinating.

Step 4: Combining Ingredients

Once the fish has marinated to your liking, drain off some of the excess lime juice if necessary (but leave enough to keep the mixture moist). Add the prepared onions, cilantro, and chili peppers. Gently fold in the avocado and tomato (and cucumber, if using). Season with salt and pepper to taste, adjusting the amount of seasoning based on your flavor preference.

How to Enjoy Ceviche Tico

Ceviche Tico is best enjoyed chilled. Serve it immediately after preparation for the freshest taste. Ceviche can be served on its own in a bowl, with a side of tostadas or crispy corn chips that add a delightful crunch to each bite. In Costa Rica, it is sometimes accompanied by a side of plantain chips or sweet potato fries to balance the acidity with a hint of sweetness.

A crisp, cold beverage such as a beer or a refreshing Costa Rican cocktail pairs well with the bright, zesty flavors of the ceviche. For authentic Costa Rican flair, consider pairing the ceviche with a chilled glass of "Agua de Sapo," a traditional drink made with raw sugar cane and ginger, balancing sweetness and spice with the ceviche's tang.

Conclusion

Ceviche Tico is a delightful way to experience the essence of Costa Rican culinary traditions. Its refreshing taste, combined with its simple yet flavorful preparation, makes it a perfect dish for warm-weather gatherings and oceanfront dining. By following these steps, you'll bring a slice of Costa Rican paradise to your table, every time you prepare this vibrant dish. Enjoy the tropical flavors and feel the spirit of "Pura Vida" with every bite!