A Culinary Souvenir from Nosara: The Perfect Vegan Ceviche

Tucked along Costa Rica’s Nicoya Peninsula’s sun-drenched Pacific coast, Nosara is a place where jungle trails meet surf breaks, where barefoot luxury mingles with wellness culture, and where adventure never means compromising comfort. Long known as a mecca for surfers, yogis, and eco-conscious travelers, Nosara has quietly evolved into one of Costa Rica’s most appealing beach destinations.

This is where I found myself recently: waking to the sound of howler monkeys in the canopy, sipping fresh juice in the morning, and soaking in the slower rhythm of life along Costa Rica’s Pacific coast. I stayed at Lagarta Lodge, one of the region’s most serene hideaways, perched above the estuary and home to the beautifully preserved Nosara Biological Reserve—a place I’m saving for my next visit. One of the highlights of my trip was a private beach picnic, arranged on a secluded stretch of sand, surrounded only by the sounds of the surf and the warm ocean breeze.

It’s also where I discovered one of the most memorable dishes of my trip: a vibrant vegan ceviche served at The Restaurant & Bar at The Gilded Iguana Surf Hotel. This elegant yet unfussy dish captures what makes Nosara so special: clean flavors, bold creativity, and a deep respect for the local landscape.

Nosara, Costa Rica

Now, ceviche is something I take seriously. So, when this vegan version – light, tangy, and subtly aromatic – stood out as one of the best I’ve ever tasted, I paid close attention. I jotted down the ingredients I could recognize, and the gracious staff helped me fill in the rest. Back home, I recreated this refreshingly plant-based take on a Central American classic. It’s perfect as a light lunch, a dinner starter, or even an elevated poolside snack with a chilled glass of Albariño.

This recipe is inspired by Chef José González, Executive Chef at The Restaurant & Bar at The Gilded Iguana Surf Hotel.

(Click here to download a PDF version of this recipe: Vegan Ceviche en Nosara)

Ingredients

For the ceviche:

• 1 crisp green apple (like Granny Smith), diced small

• 1 small cucumber (preferably Persian or English), peeled and diced small

• 1 ripe avocado, diced

• ¼ small red onion, finely sliced or minced

• 2 tablespoons fresh cilantro, roughly chopped

• Zest of ½ lime (optional, for added brightness)

For the citrus-cardamom broth:

• ¼ cup fresh lime juice

• ¼ cup fresh orange juice

• 1 tablespoon lemon juice

• ½ teaspoon agave syrup or maple syrup (optional, for balance)

• 2 green cardamom pods, lightly crushed (or a pinch of ground cardamom)

• Peels from the cucumber (preferably organic, washed well)

• Pinch of sea salt

• Fresh cracked pepper, to taste

For the green oil:

• ¼ cup olive oil

• ¼ cup fresh parsley or cilantro leaves (or a mix)

• Small pinch of salt

Instructions

1. Make the green oil (do this first so it can infuse):

• Blend the herbs, olive oil, and salt until smooth and vibrant green.

• Strain through a fine sieve or cheesecloth for a clean, silky finish.

• Set aside at room temperature.

2. Infuse the broth:

• In a small bowl, combine the lime, orange, and lemon juices.

• Add cucumber peels and cardamom pods (or a pinch of ground cardamom), syrup if using, salt, and pepper.

• Let sit for 20–30 minutes to infuse.

• Strain out peels and pods (if using whole ones).

3. Mix the ceviche:

• In a mixing bowl, combine apple, cucumber, red onion, and cilantro.

• Pour the infused citrus broth over the mix.

• Gently toss and let marinate in the fridge for 15–30 minutes.

• Just before serving, fold in the avocado to prevent browning or mushiness.

4. Plate it:

• Spoon the ceviche into a shallow bowl or onto a small plate.

• Drizzle with green oil around the edge and over the top.

• Garnish with microgreens, edible flowers, or more cilantro if desired.

Serving Suggestions

• Serve as a light appetizer with tostadas, tortilla chips, plantain chips, or cucumber slices.

• Pair with chilled melon or jicama slices, and Albariño or Brut Cava.

If you find yourself dreaming of warm ocean breezes and jungle-backed beaches, consider making Nosara part of your next Costa Rica adventure. This laid-back, eco-conscious destination is easily reached by a short domestic flight from Liberia or San José. Even better is a scenic overland drive done the Vaya Adventures way—travelers love combining Nosara with Arenal, Tenorio, Osa Peninsula, or Caño Negro to create the perfect mix of beach, wildlife, and volcanoes.

While you’re in Nosara, be sure to explore beyond the surf. Walk the shaded trails of the Nosara Biological Reserve, visit the Sibu Wildlife Sanctuary to meet rescued monkeys and learn about local conservation, or—if your timing is right—witness the awe-inspiring turtle arribadas at nearby Ostional National Wildlife Refuge, where thousands of olive ridley sea turtles come ashore to nest. For an extra touch of magic, we can arrange a gourmet picnic on a quiet, little-known beach.

Explore the coastal trails, try a surf lesson (no experience required!), and leave time for long, unhurried meals under the palms—I highly recommend trying the ceviche.

Ready to experience a taste of Pura Vida for yourself?

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