Typically Costa Rican
AUTHOR: Leonard Schütz
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Costa Rica shows versatility at all levels, be it with people, the landscape, the animal world, or food. Thanks to the tropical climate, everything grows everywhere; the warm temperatures and the rainy season offer the perfect climatic conditions to produce exotic herbs, vegetables, and fruits. In addition, Costa Rica is bordered by the ocean, which means you can get fresh specialties at affordable prices.
Costa Rica is one of the few countries where you cannot immediately appreciate what the local cuisine is made of. Every traveler has probably tried the fruits and dishes here: soursop, papaya, and Gallo pinto. You can get them at the hotel's buffet breakfast or as a snack during guided tours through the jungle or across the sea. During your one or two weeks stay, you will learn to appreciate Central America's most underrated cuisine that has so much more to offer?
The most popular dishes in the local cuisine range from rice and beans to meat and fish, to fruits and roots. These pretty simple products are used to prepare Costa Rican cuisine dishes that will appeal to your palate. Today I am going to explain how to make my favorite local snack.
It's about the fish ceviche: A fresh, healthy, and nutritious dish made from raw fish (like sushi), perfect for hot summer days at the beach.
Before you can start preparing, you need the right fish first. You can use any white meat fish, but I have my favorites. These include croaker, tilapia, mahi-mahi, or marlin. Make sure it is fresh and buy it only from a trusted vendor?
Now you can start.
For four people you need:
- 500 g of white fish
- 250 ml of lemon juice
- 150 ml of lime-flavored mineral water (alternatively, you can mix 100 ml of water with 50 ml of extra lemon juice)
- 140 g of red onion, very finely chopped
- 2 medium red sweet chilies finely chopped
- 80 g finely chopped cilantro
- Salt to personal taste
- Pepper according to personal preference
If you want to give the dish an international touch, you can add olive oil.
About the preparation: Rarely can such tasty dishes be conjured up with so little effort. Cut the fish into small pieces. Then you mix it with the liquid ingredients and add the finely chopped onion and herbs. The lemon juice must completely cover the fish; otherwise, not all pieces will “cook” evenly. Once everything has been mixed and seasoned, cover the container and place it in the refrigerator for 1-24 hours. When the fish is no longer transparent and shows a white hue, it is ready to serve with crackers and a cold beer. Enjoy it!
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