We are in Mahi Mahi season! We recently went fishing with friends who came to visit from NY and had a blessed and fun day in the water. Was a rough day; the usual calm water of the Pacific was not that day. We reached some rain, and it was cloudy, but that didn't stop us. We had the blessing to spot a Whale, in about 30 min, and only like 60 min after we triple hooked and fished 3 Mahi Mahi. After we found plenty of dolphins, a couple of turtles, we also caught and released a Sail, and brought home with us several Mahi Mahi and several Tuna.
When this time of the year graces the Pacific coast of Costa Rica, it's time to dive into the culinary delight that is Costa Rican Mahi Mahi Ceviche. This dish is traditional in Costa Rica and different from Peruvian or Mexican ceviche. If you haven't tried it yet, you've got to try this one with a tropical twist that captures the essence of Costa Rican coastal living. Whether you're a seafood enthusiast or a curious foodie, this recipe will transport your taste buds to the Central Pacific's beachside paradise of Jacó or Playa Hermosa.
Ingredients for a Taste of Paradise: (4-6 Servings)
- 1 kilogram (2 pounds) of fresh Mahi Mahi, cut into bite-sized squares
- 6 to 8 juicy limes or delicious traditional Costa Rican "limon mandarina" (mandarin limes)
- 6 strings of fresh cilantro leaves, finely chopped
- 1 medium-sized onion, finely chopped
- 1 medium-sized red pepper, finely chopped - optional
- Salt to taste
- A splash of ginger ale
Instructions for Culinary Bliss:
Prepare the Mahi Mahi: Begin by meticulously cutting your fresh Mahi Mahi into delectable bite-sized squares. The Mahi Mahi's mild yet slightly sweet flavor and firm texture make it a perfect choice for this tropical ceviche.
Lime-Infused Transformation: Place the Mahi Mahi squares into a glass or ceramic bowl. Squeeze the juice of 6 to 8 limes, or mandarin limes, over the fish, ensuring they are fully bathed in the tangy citrus goodness. The lime juice acts as a natural "cooking" agent, transforming the translucent fish into opaque, succulent morsels.
The Perfect Blend: Now, it's time to work your culinary magic. Add the finely chopped cilantro leaves, onion, and red pepper to the lime-marinated Mahi Mahi. Season it with salt to enhance the flavors, enough to taste good. But here's where the magic happens - add a splash of ginger ale, which adds a unique Costa Rican twist to the dish, infusing it with a subtle sweetness, ginger taste, and effervescence.
A Symphony of Flavors: Once all the ingredients are united, mix them gently, ensuring the fish and veggies are evenly coated in the zesty marinade. Refrigerate the ceviche for 2 to 3 hours to allow the flavors to meld and the fish to absorb the citrusy essence. When you're ready to serve, you'll be treated to a symphony of fresh and vibrant flavors.
Perfect Pairings: This Mahi Mahi Ceviche can be enjoyed as an appetizer or a light meal. For a Costa Rican twist, serve it with avocado squares or pair it with Picaritas to create a Caldosa (I will talk more about Caldosas in a follow-up blog). You can also add some hot sauce for an extra kick. "Patacones," fried plantains, soda crackers, or boiled green bananas make fantastic accompaniments. This recipe typically yields 4 to 6 servings, and it's best enjoyed cold, allowing you to savor the true taste of the Pacific Ocean in every mouthful. Here is a reel I made some months ago on a Ceviche day at home:
With Costa Rican Mahi Mahi Ceviche, you're not just savoring a dish; you're embarking on a culinary journey through the bountiful and vibrant flavors of the Central Pacific coast. This recipe embodies the essence of coastal living, with a touch of paradise in every bite. Hope you enjoy it!