Mixed Ceviche
Recipe category
Country
Region
Source
Cocina Tradicional Costarricense - Zona Norte
Ingredients
100
corvina (sea bass)
100
palmito (heart of palm)
100
pejibaye (peach palm fruit)
3
salt
2
onion
4
leaves culantro coyote (wild cilantro)
1
pipa (green coconut)
¼
green plantain
2
sweet pepper
5
limes
1
soda water
Directions
- Squeeze the limes and set aside.
- Cut the fish into cubes and marinate with the lime juice, then add the pejibaye and palmito cut into small squares.
- Then add salt and pepper and incorporate the onion, sweet pepper, and culantro coyote.
- Serve in a pipa or coconut and accompany with mini patacones and grated and fried green plantain.
- Classic ceviche with a San Carlos touch with pejibaye, palmito, and green plantain.