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Ceviche Tico is light and bright, built around clean flavors of lime and lemon that "cook" delicate white fish without any heat applied. This coastal dish reflects Costa Rica's Pacific and Caribbean traditions but in a distinctly Tico way—mild, balanced, almost gentle where other ceviches are bold and spicy. The vegetables are chopped finely so each spoonful carries a mix of textures and flavors, and the chill of refrigeration is essential to the experience. Ceviche Tico proves that you don't need complexity to create something memorable—just impeccably fresh fish, good citrus, and the patience to let the acid do its work.
In a large bowl, combine the diced fish with the fresh lime juice and lemon juice. Make sure the fish is completely submerged in the juice.
Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours, or until the fish is opaque and fully cooked from the acidity of the citrus juices.
While the fish is marinating, chop the red onion, tomato, cilantro, cucumber, bell pepper, and optional jalapeño.
In a separate bowl, mix these vegetables together.
After the fish has marinated and is cooked, drain off excess citrus juice, leaving a small amount for flavor.
Gently fold the chopped vegetables and cilantro into the marinated fish.
Add diced avocado and season with salt and pepper to taste. Gently mix to combine.
Serve the ceviche chilled, with tortilla chips or plantain chips on the side.
The raw translucent fish will turn opaque white as citric acid denatures the protein. This takes 2-3 hours depending on the thickness of your dice and the strength of your citrus juice. The fish should be completely opaque throughout, with no remaining translucent centers. Taste a small piece to be sure.
Costa Ricans prefer mild white fish—tilapia, mahi-mahi, snapper, or sea bass. Avoid oily fish like tuna or mackerel, which overpower the delicate acidity. The fish must be extremely fresh (sushi-grade if possible). Ask your fishmonger for ceviche-appropriate fish.
Yes. Beyond 4 hours, the acid begins to break down the fish too much, making it mushy. Prepare ceviche the day you serve it—the texture and flavor are best within the first few hours after "cooking."
Costa Ricans tend toward gentler flavors and less aggressive heat. Peruvian ceviche often features rocoto chilis and more pronounced spice; Ceviche Tico is optional jalapeño, plenty of cilantro and lime, and creamy avocado—a coastal dish that prioritizes refreshment over intensity.
Leave a little—about 1/4 cup—to keep the ceviche moist and flavorful. If you drain it completely, the dish becomes dry. The liquid carries all the seasoning from the citrus, so preserving some ensures every bite tastes balanced.