On my recent trip to Costa Rica I experienced a lot of great
food. I had everything from baked Tilapia and Tilapia ceviche, to a desert that
I am not quite sure how to explain. I got some great recipes from my wife’s
grandmother who is an amazing cook. The best part of talking food with her was
that she was as passionate about food as I am.
The hard part was that every recipe she gave me was verbal and as luck
would have it there was never a pen handy.
As good as my memory is, I only remember 2 recipes, which I will be
sharing, the Tilapia ceviche and the desert that I am not really sure what to
call. When I asked what it was called, I was told tat there really isn’t a name
for it. The desert just had to taste great. I will be putting the Tilapia
Ceviche in today’s blog. The desert recipe may be a while, as I have to find a
suitable substitute for one of the main ingredients, so be on the lookout for
it soon.
I have been to Costa
Rica twice and I must say from a food standpoint, it does not disappoint. Aside
from the food being so tasty, Costa Rica is a beautiful country with a ton of
culture, beautiful beaches and even more beautiful rainforest. I hope you enjoy
the following recipe and until next time, Pura Vida!
Tilapia Ceviche
Yield 4 servings
Tilapia Filet 8oz
¼ inch Diced Red onion ¼ cup
Minced Garlic 2 Tbsp.
1/8 inch diced Red Bell Pepper 2 tbsp.
Chopped Cilantro 1/2 oz.
¼ inch diced cucumbers 1/8 cup
Salt and Pepper To Taste
Juice from Mandarin Lemons Enough to Submerge ingredients
(Amount May Vary)
Combine above ingredients, cover and place in refrigerator
until the Tilapia has cooked in the lemon juice. Just before service add 1/3
cup of Ginger ale to cut acidity. Add one tablespoon of Ketchup to each
portion. It is recommended that you serve them with crackers or Tortilla
Chips.
