Sea Bass Ceviche Tico

Ingredients

• 12 oz very fresh Sea Bass, diced into ½-inch pieces
• ¾ cup fresh lime juice (6–8 limes)
• ½ red onion, finely slivered
• 1 stalk celery, finely diced
• ½ cup cilantro, chopped
• ½ tsp salt
• ¼ tsp black pepper
• Soda crackers or tortilla chips, for serving

Method

1. Start with impeccably fresh, cold Sea Bass from a fishmonger you trust — this dish has no oven to hide behind.
2. Toss the Sea Bass with the salt, then submerge it in the lime juice with the onion. Refrigerate 20–30 minutes, stirring once, until the outside turns opaque while the center stays tender.
3. Costa Rican ceviche is juicier than most: don't drain it dry. Stir in the celery, cilantro, and pepper, keeping plenty of the leche de tigre.
4. Taste — it should be bright enough to make you blink — and adjust salt.
5. Serve cold in glasses or bowls with crackers, and a dash of hot sauce for the brave.