Ceviche Costa Rica
Ceviche Costa Rica Recipe - A Fresh and Flavorful Dish from Costa Rica
Introduction
Ceviche Costa Rica is a popular dish in Costa Rica that features fresh white fish marinated in citrus juices and mixed with onions, garlic, chile, and cilantro. This refreshing and flavorful dish is perfect for a light and healthy meal.
History
Ceviche is a traditional dish in many Latin American countries, including Costa Rica. It is believed to have originated in Peru, where it is considered a national dish. The dish has since spread throughout the region, with each country adding its own unique twist to the recipe.
Ingredients
How to prepare
- Cut the fish into 0.5-inch (1 cm) cubes.
- Mince the onion, garlic, and chile coarsely.
- Finely chop the cilantro.
- Juice the limes and strain to remove the pulp and seeds.
- Combine all of the ingredients and refrigerate tightly covered for at least 3 hours.
- Serve with corn tortillas, tortilla chips, or crackers.
Variations
- You can add diced avocado, mango, or cucumber to the ceviche for added flavor and texture. You can also use different types of fish, such as shrimp or scallops.
References
- ↑ Shrimp (or for the very daring clams) can be substituted for the fish.
Cooking Tips & Tricks
When making ceviche, it is important to use fresh, high-quality fish. The fish should be firm and white, such as sea bass or snapper. It is also important to marinate the fish in the citrus juices for at least 3 hours to ensure that it is fully cooked.
Serving Suggestions
Ceviche can be served as an appetizer or a main dish. It is traditionally served with corn tortillas, tortilla chips, or crackers.
Cooking Techniques
Ceviche is a raw dish that is "cooked" by the acidity of the citrus juices. It is important to use fresh fish and marinate it for at least 3 hours to ensure that it is fully cooked.
Ingredient Substitutions
You can use any firm white fish for this recipe, such as sea bass, snapper, or halibut. You can also use lemon or orange juice instead of lime juice.
Make Ahead Tips
You can prepare the ceviche up to 24 hours in advance and refrigerate it until ready to serve. Just be sure to stir it well before serving.
Presentation Ideas
Serve the ceviche in a decorative bowl or on a platter garnished with extra cilantro leaves. You can also serve it in individual martini glasses for a fancy presentation.
Pairing Recommendations
Ceviche pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also pairs well with a light beer or a margarita.
Storage and Reheating Instructions
Ceviche is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Do not reheat ceviche, as the fish will become tough and rubbery.
Nutrition Information
Calories per serving
Calories per serving: 120
Carbohydrates
Carbohydrates: 5g per serving
Fats
Fats: 1g per serving
Proteins
Proteins: 20g per serving
Vitamins and minerals
Ceviche is a good source of vitamin C, vitamin B12, and selenium.
Alergens
Allergens: Fish
Summary
Ceviche is a low-calorie, high-protein dish that is rich in vitamins and minerals. It is a healthy and delicious option for a light meal.
Summary
Ceviche Costa Rica is a delicious and healthy dish that is perfect for a light and refreshing meal. With its bright flavors and simple preparation, it is sure to become a favorite in your household.
How did I get this recipe?
I can't forget the moment I stumbled upon this recipe for Ceviche Costa Rica. It was a warm summer day, and I was visiting a small coastal town in Costa Rica. I had heard whispers of the delicious ceviche that the locals made, and I was determined to learn the secret behind their mouthwatering dish.
I wandered through the bustling market, taking in the sights and smells of the vibrant colors and fresh ingredients. I stumbled upon a quaint little seafood stall, where a kind old lady was busy preparing a batch of ceviche. Intrigued, I approached her and asked if she would be willing to share her recipe with me.
With a warm smile, she invited me to watch as she worked her magic. She explained that the key to a good ceviche was using the freshest ingredients possible. She showed me how to pick out the best fish and seafood, and how to marinate them in a tangy mix of lime juice, cilantro, and peppers.
As I watched her expertly chop and mix the ingredients together, I was filled with excitement. This was a dish that I knew I had to learn how to make. I asked her if she would be willing to teach me, and to my delight, she agreed.
Over the next few days, I spent hours by her side, learning the ins and outs of making the perfect ceviche. She taught me how to balance the flavors, how to adjust the seasoning just right, and how to serve it in a way that would truly showcase its freshness.
As we worked together, I listened intently as she shared stories of her own grandmother, who had passed down the recipe to her many years ago. She spoke of the love and care that went into every batch of ceviche, and how it was a dish that brought her family together time and time again.
I was touched by her passion and dedication to the craft, and I knew that I wanted to carry on the tradition in my own family. I made a promise to myself that I would do my best to honor the recipe and share it with my loved ones for generations to come.
After many hours of practice and guidance, I finally felt confident enough to make my own batch of Ceviche Costa Rica. I gathered the freshest ingredients I could find, and set to work in my own kitchen, just as the sun was setting over the horizon.
As I mixed the ingredients together and let them marinate, I could feel the connection to the kind old lady who had so generously shared her knowledge with me. I could almost hear her gentle voice guiding me through the steps, encouraging me to trust my instincts and follow my heart.
Finally, the moment of truth arrived. I served up the ceviche to my family, who eagerly gathered around the table, their mouths watering in anticipation. As they took their first bites, I held my breath, waiting for their reactions.
To my joy and relief, they all loved it. They raved about the fresh flavors, the perfect balance of tanginess and spice, and the way the seafood practically melted in their mouths. I felt a swell of pride in my chest, knowing that I had successfully honored the recipe and brought a little piece of Costa Rica into our home.
From that day on, Ceviche Costa Rica became a staple in our family meals. I shared the recipe with friends and neighbors, who were equally enchanted by its simplicity and deliciousness. And as I passed on the tradition to my own grandchildren, I knew that the memory of that warm summer day in Costa Rica would live on forever in our hearts and in our bellies.
Categories
| Chile Pepper Recipes | Clam Recipes | Costa Rican Appetizers | Costa Rican Recipes | Fish Recipes | Lime Juice Recipes | Onion Recipes | Shrimp Recipes |