Friday, October 30, 2015

fresh Ceviche the Costa Rica way...

Living in the blue zone has its benefits, especially on the Southern tip of the Nicoya Peninsula in beautiful Costa Rica right on the Pacific Ocean, where the fish is always caught daily...It's important to know what time the fishermen will be ready to sell their catch, bring a cooler in the car to keep the fish as fresh as possible, unless of course you are walking to the beach.... 

Here is a healthy yet delicious recipe for you...

Once home, skin and debone the fish (should be light fleshed non-oily fish such as tilapia, snapper, or even mahi mahi is ok, but not tuna or salmon or mackerel), and cut it up into bite size pieces, keep the fish cold in the fridge while preparing the rest of the ingredients: fresh squeezed lime/lemon juice, chopped parsley or dill or cilantro, and optional chopped vegetables and or fruits - onion (red or white or green), tomato, cucumber, sweet bell pepper, papaya, mango, pineapple, orange. add as much or as little as you like and be sure to experiment...there are many ways to make Ceviche and they are all delicious. 

This method of "cooking" fish with acid is said to have come from the Moors living in the Mediterranean region and has been documented as being a popular healthy recipe in ocean front villages in Mexico, Central and South America for at least two thousand years.

Be sure to only make as much as you will eat at one sitting. Serve with lettuce and a few chips. and enjoy to your health! Join us in Montezuma for a healthy cooking intensive or just to lay by the pool. 

Pura vida, Justine Smythe

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