There’s nothing quite like your first bite of Costa Rican ceviche, especially from Ocotea Hotel’s kitchen – a bright burst of complex flavors, sourced directly from the sea and soil. It’s an homage to our nation’s link with the ocean, with interwoven historical influences, with long-held traditions, and the power of a few carefully chosen, iconic Costa Rican ingredients.
Indeed, there are few dishes that capture hearts and embody local tradition quite like ceviche – both a beloved dish and a piece of cultural heritage that’s light yet full of flavor, refreshing yet deeply satisfying. Because, while ceviche is often associated with Peru, Costa Rica has definitively made it its own.
Our version, known affectionately as Ceviche Tico, or Costa Rican Ceviche, reflects a long tradition of preparing fresh seafood with citrus and herbs – a “cooking” method (technically, the sour citrus denatures the fish) sourced from both indigenous practices and colonial influences, and one that continues to evolve alongside Costa Rica’s growing culinary scene.
History has long since swallowed up ceviche’s one, true origin story – even its place of origin is now hotly debated – but we do know that the dish’s various iterations stretch back thousands of years.
Some historians trace early versions to the pre-Incan cultures of South America, who marinated raw fish in the juice of tumbo, a local passionfruit. Others point to the Polynesians, who also have a long history of marinated raw fish, and could have crossed the Pacific to pre-Columbian Peru. Some theories suggest that the word ceviche derives from sikbaj, an Arabic term for meat cooked in vinegar. And still others state that in the 16th Century, Moorish slave cooks on Spanish ships introduced North African influences via “sei-vech,” a dish of lemon-marinated fish or meat.
The truth may lie in any one of these theories – or in the confluence of several. What we do know is that here in the New World Americas, as trade and conquest reshaped our region, ceviche began its transformation: The Spanish conquistadors introduced onions, garlic, and citrus from the Old World – three ingredients integral to many ceviche recipes today – and the dish assumed the flavor profile so beloved today.
Whatever its linguistic roots, ceviche has grown up and into a cultural touchpoint and historical staple, agilely adapting in every region to what was available locally. Costa Rica’s version leans heavily on the Pacific and Caribbean seafood bounty, infused with flavors like culantro coyote (Eryngium foetidum), a native herb that resembles cilantro but has a stronger, earthier flavor.
While recipes vary, the foundational elements remain consistent: a firm, white fish – in Costa Rica, this is most often corvina, or sea bass, though if you’re located elsewhere, you can choose any firm whitefish that’s in-season, sustainably fished, and as local as you can find – cured in local citrus (often, Persian lime or a sour mandarin variety); Costa Rica’s version of mirepoix, a chef’s go-to base of onion, sweet pepper, and celery; and a finish of culantro coyote and other local aromatics.
Clearly, ceviche’s magic lies not in complexity, but in balance: bright acidity, clean straight-from-the-ocean flavor, and herbaceous depth. Perfection!
Here at Ocotea Boutique Hotel, as in many Costa Rican kitchens, you’ll find subtle additions that elevate or put a special spin on ceviche, without overwhelming its base flavors. It might be a hint of natural sweetness from mandarin lime juice, or the delicate richness of alioli de concha, a shellfish aioli to deepen the flavor.
Want to take a taste of Costa Rica home? Learn to make select Tico dishes the local way with our Costa Rican Cooking Class, and prepare a few new favorites with your own hands – then enjoy your creations surrounded by new friends and culture.
Or, if you prefer to indulge without the preparation, visit Ocotea’s restaurant, Nectandra, where this balance of freshness and innovation is exactly what inspires our version and vision, which respects ceviche’s origins while celebrating the creativity of modern Costa Rican cuisine.
Ceviche Tico is a meal for everyday life, not just special occasions. Whether served on the roadside, shared at a beach picnic, or plated with elegance, consider this your invitation to taste something both familiar and uniquely Costa Rican.
For many of us, ceviche is also comfort food. It's what you order after a tour through the forest or with your sunset beer, cocktail or mocktail, or other refreshment of choice. It’s what you make when the catch is good and the sun is warm. It’s light enough for lunch, satisfying enough for dinner, and a punch of flavor bright enough to stand on its own.
At Ocotea, we embrace this duality. Our take on ceviche honors the generations who’ve passed down their methods by hand, while adding our own quiet signature; an expression of the land, the sea, and both the ancestral and seasonal flavors that surround us.
Ceviche is connection. To the ocean. To history. And to your trip to Costa Rica. So whether you’ve just returned home or it’s been years since you sampled Ceviche Tico, you can whip up your own version at home.
The beauty is that you’ll do what we’ve always done: Lean on long-held traditions, but adapt them to your roots, your home, your local ingredients. Light, citrusy, and full of texture, the goal is to create a dish that embodies freshness and balance. To get you started, here’s a version inspired by the house ceviche served at Nectandra – elevated with local ingredients and timeless simplicity.
Marinate the fish. In a glass or ceramic bowl, cover your diced fish completely with citrus juice. The acidity will gently “cook” the fish in about 20-30 minutes. You’ll know it’s ready when the flesh turns opaque all the way through and each piece is firm to the touch.
If reading about ceviche has stirred a serious craving, know that at Ocotea Boutique Hotel, fresh, honest food is never far away.
If you’re visiting, don’t be afraid to try something unfamiliar. Don’t be afraid to ask for recommendations. It’s okay to say yes to dishes you can’t pronounce – although, for the record, ceviche is pronounced something like say-VEE-chay – order up the house special, and taste your way through the tapestry of what makes Costa Rica’s culinary traditions so special.
Wherever you are, we hope you get the chance to experience Ceviche Tico for yourself, whether here with us at Ocotea, on a Costa Rican roadside, or amidst the familiarity of your own kitchen. Just be sure to raise a glass to Costa Rica, to pre-Columbian traditions, and to cultural exchange as you do because, without any one of these elements, ceviche wouldn’t be what it is today. And today, it’s delicious. ¡Provecho!