top of page
  • Writer's pictureCulinary Cam

Ceviche De Tiquicia #EattheWorld

Today the Eat the World group is traveling by tabletop to Costa Rica. Read more about the Eat the World project, being spearheaded by Evelyne of CulturEatz; here's her challenge.



Here's what the #EattheWorld crew is sharing today...



Pura Vida


Back in 2009 we took a trip to Costa Rica with my parents. We rented a house, went to the markets, and cooked everyday. I learned how to make gallo pinto and made it at least twice a week while we were there. It's still something R requests when he's home from college.



And on the one night we went out for dinner, I tried a Tres Leches cake for the first time. Here's one of my versions.



This wasn't the first time my boys were out of the country, but it was the first time they were of the age to really make observations and create memories. They loved the roadside fruit stands and were so excited to see sloths and monkeys in the wild. This mischievous capuchin at Manuel Antonio kept trying to steal our lunch while we picnicked on the beach.


photo by Jake Mann


But for this event, I wanted to makes something new to me and came across a Costa Rican ceviche. In addition to the citrus juice that "cooks" the seafood, they add in ginger ale. This isn't a wholly traditional recipe as I added in radishes for crunch and color. But, like the Ticos, I served mine with plantain chips.


Ingredients


  • 1 cup halibut, skinned, deboned, and cut into 1-inch cubes

  • 1/4 cup onion, chopped

  • 1/4 cup bell peppers, chopped (I used a mixture of yellow and orange)

  • 1/2 cup ginger ale or ginger beer

  • 1/4 cup freshly squeezed lime juice

  • 2 Tablespoons vinegar (I used a co-milled lime vinegar)

  • 2 Tablespoons thinly sliced radish

  • salt and pepper to taste

  • 1 Tablespoon fresh cilantro, chopped

  • Also needed: lime wedges and plantain chips for serving


Procedure


Place peppers, onions, and fish in a shallow bowl. Pour in the ginger beer, lime juice, and vinegar. The fish should be completely covered by the liquid. If it is not, add in more ginger beer to cover the fish. Cover and refrigerate for one hour. After an hour, Add in the radishes. Let stand for another hour.


To serve, drain off all about 1 Tablespoon of the marinade. Season to taste with salt and pepper. Fold in the cilantro. Serve immediately with plantain chips.


That's a wrap for our June #EattheWorld. I am actually stepping in to cover July as Evelyne recently lost her mother. I am excited to reveal my chosen country and topic. Soon. Stay tuned! It's going to be delicious fun.

15 views3 comments

3 Comments


Margaret Bose Johnson, Kitchen Frau
Margaret Bose Johnson, Kitchen Frau
2 days ago

Thanks so much for your photos and travel story - it makes me definitely want to go to Costa Rica. The ceviche sounds amazing - love the idea of adding ginger ale!

Like

Amy CookingAdventures
Amy CookingAdventures
4 days ago

What great memories!

Like

Wendy Klik
Wendy Klik
Jun 10

Love ceviche. Need to try this version with gingerale. Thanks Cam.

Like
bottom of page