COSTA RICAN CEVICHE

This was my very favorite Costa Rican special.  Ceviche, a concoction of raw fish cured in citrus juices,  is originally a Peruvian dish, but now found else where. Other ingredients, such was chili peppers, chopped onions, chopped tomatoes and cilantro, can be added at the whim of the chef.  As the fish marinates, it “cooks.”  I tasted many varieties, including one with shrimp instead of fish. Marinate from 30 minutes to 2 hours depending on how cooked you like your fish.  45 minutes is recommended. Following is step-daughter Kellie’s Costa Rican version.  You can experiment, add other ingredients, or omit some.  Kellie does not add garlic nor tomatoes.  I include both.  In Costa Rica, ceviche is usually served with tortilla chips.

1 pound raw, firm flesh white fish, diced into 1/2 inch squares

1 medium yellow onion, diced (1/2 cup)

1 medium red bell pepper, finely diced

1 clove garlic, finely diced

1 large ripe tomato, diced (optional)

1/4 cup cilantro, chopped

1 cup lime juice

1/2 cup ginger ale

ground black pepper

1/2 teaspoon salt

hot sauce to taste (optional)