Costa Rica’s unusual types of ceviche
From time to time I like to write about different kinds of Costa Rican foods, so that current and future expats can become familiar with the country’s culture.
In Costa Rica ceviche or cebiche is a seafood dish typically made from raw fish cured in lemon or lime juice, and flavored with salt, cilantro, and green or red peppers. Some of the different types of fish that can be used to make ceviche are seabass, tilapia, shrimp and even lobster. Fresh slices of avocado are sometimes used to garnish this dish.
Costa Ricans are very creative and have come up with some original ceviche dishes. Supposedly, there are about 40 kinds of non-traditional ceviche made in Costa Rica that do not contain fish. Two of the most common are coconut and mango. Others can be made with the following ingredients: lychee fruit, beets, water apples, garbanzos, chayote (an edible plant related to the gourd family), broccoli and cauliflower, watermelon, mango, or pineapple and grapes.
Plantain Ceviche 
Mango Ceviche 
Fruit Ceviche
I have tried a few of the non-traditional forms of this dish and believe it on not, they are surprisingly delicious.
On my monthly relocation and retirement tours my guests have a chance to savor a wide variety of local foods. They visit a huge outdoor farmers market and a local Spanish institute where they learn about and sample many kinds of Costa Rica’s exotic tropical fruit.
