Seaside Snack · Citrus-Cured
Ceviche (Costarricense)
📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use
Street vendors often serve it with saltine crackers instead of tortilla chips — a distinctly Tico twist on the pan-Latin American classic.
Diced raw white fish (classically corvina, sea bass) or shrimp is 'cooked' in fresh lime juice, then mixed with onion, cilantro, and sweet peppers. Beach vendors up and down the Pacific coast sell it by the cup.
Why it's made this way: Coastal fishing towns adapted the wider Latin American ceviche tradition to whatever the day's catch brought in.
Roughly what's in it
215kcal
20gprotein
20gcarbs
6gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Costa Rica
Part of World of Street Food — 690 dishes from 118 countries.
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Photo credits.