Eat to Live to 100: Recipes from the World's Longest Living Peoples

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Nicoyan Ceviche on Tostadas

A refreshing dish from the coastal Nicoya Peninsula, this ceviche pairs vibrant citrus-marinated fish with crispy homemade corn tostadas. Highlighting the maize-based and seafood-rich diet of the region, this recipe embodies the flavors of longevity-focused Nicoyan cuisine.

Ingredients (for 4 servings):

For the Ceviche:

• 1 lb fresh white fish (e.g., sea bass or snapper), diced
• 1/2 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1 small red onion, finely diced
• 1 medium tomato, seeded and diced
• 1 small cucumber, diced
• 1 small jalapeño, finely minced (optional)
• 2 tbsp fresh cilantro, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Tostadas:

• 8 small corn tortillas
• 1 tbsp olive oil
• Pinch of salt

Instructions:

1. In a glass or ceramic bowl, combine the diced fish, lime juice, and orange juice, ensuring the fish is fully submerged. Cover and refrigerate for 30–40 min., stirring occasionally, until the fish turns opaque.
2. Drain the excess liquid and mix in the red onion, tomato, cucumber, jalapeño (if using), cilantro, salt, and pepper. Adjust seasoning to taste and refrigerate until ready to serve.
3. Preheat the oven to 375°F (190°C). Lightly brush each tortilla with olive oil and sprinkle with a pinch of salt. Arrange on a baking sheet in a single layer.
4. Bake for 8–10 min., flipping halfway through, until golden and crispy. Cool slightly before serving.
5. Spoon the chilled ceviche onto the tostadas just before serving. Garnish with additional cilantro or a squeeze of lime if desired.