Do you have a recipe that is native to Alajuela Costa Rica?!


Question: This can be a dessert, beverage, main dish, or appetizer. A recipe that is typical of this province. This is for Spanish 2. Thanks!


Answers: This can be a dessert, beverage, main dish, or appetizer. A recipe that is typical of this province. This is for Spanish 2. Thanks!

ALAJUELA CEVICHE:

you can use any firm white fish like tilapia, cod, haddock...

Ingredients:

5.5 oz sea bass filet (the freshest you can get)
1 tsp white onion
1 tsp finely chopped red pepper
1 tsp finely chopped cilantro
1 oz lime juice
1 avocado slice
Salt to taste

PREPARATION:

Add the pepper and onion and salt to the lime juice.

Dice the sea bass into bite sized chunks and marinate it in the lime juice for two hours

Serve the sea bass pieces with cilantro sprinkled on top and the slice of avocado.


Other Costa Ricans marinate the fish overnight. If you choose that option, don’t add the red pepper or onion to the lime juice until 30 minutes before serving. You can eat the ceviche on top of saltine crackers, add mayonnaise and ketchup and some Tabasco sauce if you wish.

Here is a recipe for Fried Plantains. I saw quite a few of the restaurants in Alajuela had these on the menu, but couldn't find a recipe other than on Food Network. Good Luck!

FRIED PLANTAINS

2 cups water
3 cloves garlic, smashed
2 teaspoons kosher salt, plus extra for seasoning
1 1/2 cups vegetable or canola oil
2 green plantains

Combine water, garlic and salt in medium size glass bowl and set aside.
In a large (12-inch) saute pan, heat oil to 325 degrees F. Peel plantains and slice crosswise into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side. (The oil should come halfway up the side of the plantain). With a spider or slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper, standing them on their ends. With the back of a wide, wooden spatula, press each piece of plantain down to half its original size. Then place the plantains in the water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.

Bring oil back up to 325 degrees F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side. Remove to a dish lined with paper towels, and sprinkle with salt, if desired. Serve immediately.

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