Ceviche under the shadow of the volcano

When we were in La Fortuna, in the shadow of the volcano, we had dinner at the Lava Lounge and started with Ceviche which is fish bits which have been “cooked” in lime juice. It is a local specialty that is great with all the different fish they catch here.  This is the picture of the Marlin dish we had there but I have also got an actual recipe from our Rasta friend Roy. This was served on a bed of lettuce with avocado bits and tortilla chips.

John and Roy also partook of a couple of Cerveza Michelada.  It is similar to a Shandy except that it contains lime juice instead of ginger ale.  Take a can of your favorite beer (Imperial is the local beer) add a couple of squeezed limes over ice and with salted glass rims. They are really nice and refreshing and takes away some of the harsh taste of beer.  When you add the beers it gets quite frosty so be careful when pouring.

And of course here is John enjoying one.

The following recipe is from Roy who went out spear fishing last night and caught a couple of Parrot fish. He and his cousin went over to Ocatal beach (which is 10 minutes away) with their snorkel gear and spear guns. The water was a bit murcky and it took them awhile to catch a few but it was certainly worth it.

Ceviche

Ingredients:

  • 1 lb white fish, hopefully freshly got from the Pacific Ocean
  • juice of 12 limes
  • 1 small red onion, diced
  • 1 stalk of celery, diced
  • 1 small sweet red pepper diced
  • culantro, chopped –  which is how they pronouce cilantro in CR
  • salt and pepper to taste
  • pinch of garlic powder
  • dash of tabasco for a little flavouring
  • and the secret ingredient – well not any more – ½ can of ginger ale.
Directions:
  • Chop the fish into small bite size pieces
  • Add the other ingredients
  • Marinate for 15 – 20 minutes
The taste is really great, the fish is fresh and the marinade very refreshing. This should be eaten quickly and not stay in the marinade too long as it will make the fish mushy.
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