Our favorite Tico recipes, and
a couple of stories to go along with them.
Gallo Pinto | Chilera | Tamales | Sopa
Negra | Ceviche
Tico Rice | Palmito
Salad | Arroz con Leche
Sopa de Pejibaye | Mayonnaise
A couple of non-Tico recipes for Biscotti & Cheesecake from
our years in New York
Ceviche
Sue and I are both sushi fans, so when we heard
about ceviche we jumped at a chance to try it. Now it's our favorite
boca by a long shot. You can't beat an ice cold beer (literally
if you're in Guanacaste, because they traditionally serve it over
cubes), a dish of ceviche, and a sunset over the beach. Ceviche
1 lb (450 gr) firm white fish
1 small onion
1 clove garlic
4 or 5 sprigs of cilantro (coriander leaf)
1 small (¾", 2 cm) hot chili
about 8 limes (enough for at least ¾ cup of juice)
¼ teaspoon salt, and pepper to taste
Cut fish into ½" (1 cm) cubes. Mince
the onion, garlic, and chili coarsely. Chop the cilantro very finely.
Juice the limes and strain to remove the pulp and seeds.
Shrimp (or for the very daring clams) can be
substituted for the fish.
Mix all of the ingredients and refrigerate tightly
covered for at least 3 hours. Serve with corn tortillas, tortilla
chips, or crackers.
Gallo Pinto | Chilera | Tamales | Sopa
Negra | Ceviche
Tico Rice | Palmito
Salad | Arroz con Leche
Sopa de Pejibaye | Mayonnaise
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