Inflatable Palm Trees & a Costa Rican Ceviche recipe

When our lovely friends ventured to the monkey-filled jungle of Costa Rica’s Ojochal to tie-the-knot, we planned on celebrating with them. I mean seriously, when a Canadian-accented Polish gal ties-the-knot with a Maori boy of Greek descent in Costa Rica, you just know my culturally curious clan is going to want a piece of that party.

Sadly, life and a recalcitrant bank balance came between us and true love, Costa Rican style. But while we had to miss out on the jungle adventures, and our friends wedding day, there was no way we were going to let an opportunity for a fiesta pass us by.

So, as our friends wed on beautiful Playa Ventanas, my BYO monkeys and I created a Costa Rican feast of ceviche, citrus baked fish with rice and black beans, and even a Central American inspired wedding cake in the form of a deliciously moist Tres Leches cake (a delicious recipe I’ll share in another post soon).

While vows were made on a stunning jungle beach, we dined in exotic style between the inflatable palm trees and paper toucans in our living room and toasted our friends’ happy day with plastic coconuts and straws with little umbrellas. Perfect.

Ok, I admit my faux jungle made for a fairly poor facsimile of Costa Rica, but having whipped up the same ceviche since for our just-married pals, I have it on good authority that my Costa Rican ceviche recipe at least is pretty authentic (ginger ale is the secret)… and just as tasty as the original Ojochal offerings.

THE RECIPE
Costa Rican Ceviche with Tortilla Chips

Ingredients:
500 gm snapper, cut into small pieces.
Juice of five limes (you will need enough juice to completely cover and “cook” the fish)
1 small red capsicum, finely diced.
1 small red onion, finely diced.
1 garlic clove, finely diced.
½ cup of fresh coriander, finely chopped
1/4 birds eye chili, finely diced (optional, if you like a little heat)
½ cup of dry ginger ale.
Salt and pepper

To serve;
Tortilla chips
Avocado

Method:
Mix all ingredients except the tortilla chips and avocado in a large glass bowl.
Cover tightly with plastic wrap and refrigerate for at least three-four hours.
Serve with sliced or squashed avocado and tortilla chips.