Pineapple and Mahi Mahi Ceviche

When you have fresh ingredients, you really can’t go wrong!
The beauty of being in a small coastal town (San Juan del Sur) means that fresh fish comes cheap! Produce is lacking a little bit, but we made it work.

Our ceviche was made using local ingredients purchased from the markets. We still can’t get over the prices, so we have to share! (prices are all in USD)

1 whole pineapple (we only used a quarter) – $0.56
1 yellow onion (we only used half) – $0.20
1 tomato – $0.10
2 limes – $0.35
1lb of fresh mahi mahi (we only used half) – $1.88 
Total cost of fresh homemade ceviche:  $1.63

That’s right, we got a whole pound of fresh fish caught that morning for $1.88!

The San Juan del Sur fish market is in the buildings on the left of the water.

We went to the local fish market on the pier, where they bring in fresh fish each day and will filet it right off the bone for you. It’s not your traditional big city market, it’s a couple of small stalls with fish in ice.

Buying a whole fish is cheaper, $0.94/lb, but it’s just the two of us here right now and thats a lot of fish in one go! We’re trying to convince Nicole’s Dad to come down here and join us for a bit (he’s a hunter/fisherman) and we think the market would be a little slice of heaven for him!

If you’re thinking of heading down, 1 libra (pound) is 60 cordobas (local currency), for a cut fillet. Definitely worth the trip!

Slicing us a fresh ahi tuna fillet (same price as the mahi mahi)



Fresh fish on ice.

Make It Yourself

This recipe is plenty for 2 people for a full dinner. If you make it as a starter it could feed up to 6.


1.5 cups of fresh pineapple
1/2 yellow onion
1 fresh tomato
2 limes
1/2lb mahi mahi
salt to taste, coriander/cilantro if available


Finely chop the pineapple, yellow onion and fresh tomato and place into a bowl. Slice up your limes so that they are ready to squeeze onto your fish after it’s chopped – but do not squeeze onto your chopped vegetables just yet.

Slice your mahi mahi into small cubes. Place into bowl with vegetables about 8-10 minutes before you’re ready to serve. Squeeze your limes onto and all over the fish, add some salt and coriander, and stir.

The citric acid ‘cooks’ the fish, so you want to squeeze it over and stirput it only only 5 minutes before serving. So, once the juices are coating your fish, leave to marinade for 5 minutes.

Make sure you get the first taste, after all of your hard work, and serve with homemade yuca crisps, homemade tortillas, or corn chips. 🙂

Homemade tortilla recipe coming soon!


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