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.
Veggie Mama
June 2, 2015 at 11:33 am (4 years ago)Ginger ale! whoda thunk it?!
BOYEATSWORLD
June 3, 2015 at 8:58 am (4 years ago)I know, right! But it really brings the dish together.
Lorraine @ Not Quite Nigella
June 3, 2015 at 7:54 pm (4 years ago)Aww I absolutely love how you celebrated with them! They must have loved it! 😀 I haven’t done this with ginger ale but it’s an interesting idea!
BOYEATSWORLD
June 3, 2015 at 10:56 pm (4 years ago)I hadn’t either. Always made it the Peruvian way before but the Ginger Ale actually works!
Daria
June 5, 2015 at 6:37 am (4 years ago)It was such an incredible feeling on the day, knowing our friends who couldn’t make it were there in spirit…and enjoying a taste of CR with us. That ceviche tastes so authentic, like it came from the side of the road made by the ticos who also sold pippa frias (cold coconuts). Can’t wait to make it. Fish markets here we come!
BOYEATSWORLD
June 6, 2015 at 7:52 am (4 years ago)Certainly not the same as being there but glad we could still celebrate it in some way 🙂
Anna
July 11, 2015 at 7:48 pm (4 years ago)I’ll have to try this! Never thought of adding ginger ale!
BOYEATSWORLD
July 13, 2015 at 10:13 pm (4 years ago)I know. Seems like a crazy addition but it really works 🙂
stuntman
July 14, 2015 at 3:33 pm (4 years ago)This post is making me hungry!
BOYEATSWORLD
July 14, 2015 at 4:28 pm (4 years ago)LOL. It’s a pretty delicious dish.
Mr Eatsworld
July 15, 2015 at 8:27 am (4 years ago)I think we should go to the fish markets this weekend.
BOYEATSWORLD
July 15, 2015 at 5:20 pm (4 years ago)SOunds like a plan!