SECRET LOCAL RECIPES
CEVICHE – “A COSTA RICAN STAPLE”
If you’ve never had Costa Rican ceviche you’re in for a treat. Locals use only the freshest seafood, marinate it in lime juice and serve it at most local restaurants and roadside stands. Shrimp, corvine (sea bass), cooked squid and conch are some of the choices available. Citric acid from the fruit causes the seafood to “cook” without heat. The results tastes more like a cooked dish than sushi. There are many variations of ceviche and in Costa Rica the preparations in addition to the seafood typically include: minced onions, cilantro, finely minced peppers with Tabasco sauce on the side. Often times served with crackers, ceviche is low in calories and high in flavor. As an extra bonus it’s typically only a dollar or two per cup.
RECIPE
1 lb. firm white fish (or substitute from above)
1 small onion
1 clove garlic
4 or 5 sprigs of cilantro
1 small (3/4” –2 cm) hot chili
about 8 limes (enough for at least ¾ cup of juice)
¼ teaspoon salt, and pepper to taste
Cut fish or substitute into ½” cubes. Mince onion, garlic and chili coarsely. Chop cilantro very finely. Juice the limes and strain to remove pulp and seeds.
Mix all ingredients and refrigerate tightly covered for at least 3 hours. Serve with corn tortillas, tortilla chips, or crackers.
UMMMMMMMMMMM GOOD!
Psst………keep the “secret”! |
