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!

Costa Rican Red Snapper Ceviche
Fresh and Easy Costa Rican Red Snapper Ceviche
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 pound Red snapper
  2. 3/4 cup fresh Lime juice
  3. 1/2 cup finely diced Mango
  4. 1 tablespoon minced Cilantro
  5. 1/2 cup finely diced Red Onion
  6. 1/2 cup finely diced Hearts of Palm
  7. 1/4 cup fresh Passion Fruit squeezed juice
  8. 1 tablespoon Olive Oil
  9. Pinch of Salt to taste
  10. Pinch of Black pepper to taste
  11. Pinch of Sugar
  12. Microgreens to taste
Instructions
  1. 1. In a large bowl mix red snapper with fresh lime juice, red onions, passion fruit and salt. Mix well.
  2. 2. Shortly after mix the rest of the ingredients and let it sit for about 15 to 30 min.
Travel Insider http://travelinsidermagazine.com/

Red Snapper Ceviche

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 Squash & Farro Salad

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Rice Pudding “Arroz con Leche”

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About The Author

Henrique Kerch

I'm a Caracas native, living in Chicago. I have a passion for travel, culture, food, adventure and discovering new places off the beaten path. I still remember the first trip I took internationally as a child and the excitement that it was to know that everyone will speak another language. Traveling was cool—waking up early to make the trip to the airport, packing too much and then realizing it’s much better to pack light. Now a travel writer, I get to see new places continually, check out new restaurants, and talk about my experiences. Just as I’m about to be done with a trip, I see myself at the airport daydreaming while staring at the departure board thinking about my next destination.

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