One of the most traditional dishes of Costa Rica is gallo pinto, their take on the rice and beans classic. Fun fact: gallo pinto is most often served for breakfast! Rice, beans, eggs, and coffee? Yes please!
Ceviche! One of the most popular and refreshing dishes in Costa Rica - and much of Central/South America. It's the kind of thing that looks and tastes complex, but is actually incredibly simple to prepare. (Date night win!)
On the recent Fitness, Food & Fun retreat in Costa Rica, we had a private cooking class with Chef Patrick Liehr, executive chef of the Tamarindo Diria and Jardin del Eden restaurants. He shared his personal recipe with us "Ceviche a la Patrick" that we got to try and eat! See below for the recipe and real photos from our culinary creations!
100g (3.5 oz) filet of sea bass
4 tablespoons lime juice
Toppings for flavor:
1.5 tablespoons of red onions in small cubes
1/2 cup cubes of fruits (citrus and melons for example)
2 tablespoons coconut milk
1 teaspoon Thai sweet chili sauce
1 tablespoon cilantro
1/2 teaspoon ginger (very fine cubes)
**For a vegetarian / vegan version, just replace the fish with watermelon!!
Cut the fish (or watermelon for a vegetarian/vegan option) in small cubes about 1 cm.
Mix all other toppings/ingredients in a bowl until it matches your taste.
Mix in the fish for about ten minutes before you want to serve it.