We could say that Costa Rica is a country of the future. They are taking the concept of being self sustainable from a local level to a national initiative. Costa Rica is one of the first countries that ran its power grid on renewable energy for three months from hydroelectric power to solar and wind energy.
However, this undertaking doesn’t stop with energy industries, it also extends to the culinary world. We met with Chef Randy Siles, Gastronomic Chef Ambassador to promote Costa Rican cuisine sustainability from production to service. Chef Randy presented us with three simple, yet delicious dishes that I’m sure you will love making at home as they are fresh, light and very easy to make—plus, why not eat as though you’re on vacation!
- 1 pound Red snapper
- 3/4 cup fresh Lime juice
- 1/2 cup finely diced Mango
- 1 tablespoon minced Cilantro
- 1/2 cup finely diced Red Onion
- 1/2 cup finely diced Hearts of Palm
- 1/4 cup fresh Passion Fruit squeezed juice
- 1 tablespoon Olive Oil
- Pinch of Salt to taste
- Pinch of Black pepper to taste
- Pinch of Sugar
- Microgreens to taste
- 1. In a large bowl mix red snapper with fresh lime juice, red onions, passion fruit and salt. Mix well.
- 2. Shortly after mix the rest of the ingredients and let it sit for about 15 to 30 min.
Red Snapper Ceviche
Squash & Farro Salad