Corvina Ceviche – the Costa Rican way on Spice & Recipe

Chef Ursula Adduci, originally of Costa Rica and now of Chicago, prepares quick summer recipes for “Spice & Recipe: The Origins of Flavor” with Mike DiGiacomo via ZOOM.

Costa Ricans or Ticos, as they call themselves, live long. Fish, ginger, and lemonade may have something to do with it.

Ginger is the root of a perennial plant used as spice or for medical purposes. Similar in appearance to reeds, ginger does not grow in the wild and was first domesticated in the Maritime Southeast Asia.

Ursula Adduci grew to love food because of her grandmother Lucia. Four-year old Ursula assisted her grandmother in feeding a big family and cooking was never a burden to Ursula. When she came to the United States, Ursula left behind her Costa Rican career in advertising and pursued her calling.

Today, Chef Ursula Adduci founded and leads Sazon, a successful catering company serving the Chicago area.

Spice & Recipe with Mike DiGiacomo is a weekly show that you can watch locally in Omaha, Nebraska on KPAO-TV, Cox 22 or Century Link 89, and worldwide on the NAM YouTube channel or this website.

Serving Size: 4 people

Ingredients for CORVINA CEVICHE:

  • 1 lb fresh, skinless corvina, snapper, bass, halibut or other ocean fillets, diced into ½ inch cubes
  • 1 ½ cups fresh lime juice
  • 1 medium white or red onion finely diced
  • 1 small red sweet pepper, no seeds and very finely diced
  • 1/3 cup cilantro chopped, plus a few leaves for garnish
  • ½ cup ginger ale
  • 1 pinch of salt and pepper to taste
  • 1 tablespoon fresh microplane ginger root
  • few dashes of hot sauce or a teaspoon of mayonnaise (optional)

In a 1 ½-quart glass or stainless steel bowl, combine the fish, lime juice, ginger ale, salt, pepper, cilantro, sweet pepper and onion. Use enough juice to cover the fish and allow it to float freely – too little juice means unevenly cooked fish. Cover and refrigerate for about one hour if you like a raw bite or four hours until a cube of fish no longer looks raw when broken open. When ready to serve, stir in ginger, hot sauce and mayonnaise. Serve in a small dish as an appetizer or bigger bowl as first course with some plantain chips.



  • 2 cups water
  • 1 cup sugar
  • 1 cup chopped fresh ginger
  • 1 ½ cups freshly squeezed lemon juice from 6-9 lemons
  • 4 – 5 cups water to taste
  • 5 – 6 mint leaves to taste

In an 8-quart saucepan combine sugar, 2 cups of water and ginger root. Heat until boiling, stirring occasionally. Remove from heat and let it cool for 15 minutes. In a pitcher, mix lemon juice, 4 cups of extra water, and the syrup. Remove ginger and add mint leaves. Refrigerate lemonade for at least one hour or until chilled. You can also put the lemonade in a blender with lots of ice and blend it to crush the ice. You can add some vodka or gin if preferred.


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June 6, 2021

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