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Zip lining, river rafting, beaches, paradise. These are the images that come to mind when most people think of Costa Rica. Little do they know, there is also a rich foodie culture in this travel destination.
Much like the current food trends in the U.S., Costa Rica has long been big on local, sustainable, farm-to-table gastronomy. Their volcanic lands are fertile and make sustainable farming and agriculture possible. Moreover, there is a big movement now to take the ingredients of their grandparent’s generation, and modernize the dishes for today’s modern world.
I recently had the honor of learning to cook ridiculously fresh Red Snapper Ceviche and Squash & Farro Salad from Costa Rican Chef Randy Siles! Chef Siles is the Gatronomic Chef Ambassador for the Costa Rican National Sustainable and Healthy Plan. He travels to various cities around the globe, and has hosted private dinners for Gisele Bundchen and Miley Cyrus, which is good enough for me!
Read on for his super fresh Costa Rican recipes!
Squash & Farro Salad Recipe
Ingredients:
- Squash
- Farro
- Olive oil
- Fennel bulbs
- Cucumbers
- Basil
- Mint
- Cashews
- Lime
- Orange
- Feta cheese
- Coriander
- Microgreens
- Edible flowers
Simply chop up all of the ingredients, mix and enjoy!
Red Snapper Ceviche Recipe
Ingredients:
- Fresh red snapper
- Lime
- Mango
- Olive oil
- Fresh cilantro
- Red onion
- Hearts of Palm
- Salt
- Ground black pepper
- Passion Fruit
- Sugar
- Microgreens
Another super simple recipe – chop, mix, enjoy!
Chef Siles is impressively focused when putting together the presentation of his dishes.
The beautiful finished product: red snapper ceviche (bottom) and squash & farro salad (top).
The ceviche was as fresh as it gets, entirely bright and citrus-y. I’m so glad to have this incredible recipe in my back pocket! This whole experience really inspires me to cook more, and to visit Costa Rica asap!
Comment Challenge: Have you ever been to Costa Rica? What was your experience there?
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