Julia - Your post triggered memories of a Christmas time trip to northern CR in 1988 with a friend. It was quite an adventure and you are “dead on balls accurate” (as my cousin Vinny’s fiancé would say) about the people, food and ambience! I need to go back. I’m going to make your recipe today with fresh Louisiana shrimp. Once I “get it in my belly,” I’ll let you know if I did your recipe justice. I love your column! Au revoir, mon ami!
How great to hear from you! I envy you that you have Costa Rica to look forward to! I want to go back - so much more the explore. In my blue denim shirt...I hope the ceviche recipe appeals and gets you plotting your trip. And I'm really tickled pink you like 'Tabled'.
Honestly Julia, you really do get better and better.
(I've been to Costa Rica. Loved it! And now I want to go back.)
So yes, you know many places and are passionate about all food……whether eating, preparing, or learning. But it is the way you write about it all! Total wow.
Each time, I am instantly engaged! I always learn something, and you always always give me at least one laugh. Love that!
Costa Rica was a total and unexpected surprise. I don't think I've been to any other country where the generous, carefree attitude of its people ('Pura vida!) has so much influenced my enjoyment of it. And now I'm crouched over my laptop blushing with so much pleasure! Thank you for such very generous flattery. Of course, I'm now daunted about what on earth to write next week to hold your attention...
On our fourth trip to Costa Rica and sampling ceviche is one of my favorite pastimes here. Always very good and sometimes outstanding. Depending upon my mood and appetite, I might order ceviche to share as an appetizer, or for my main for a light dinner. Usually served with tortilla chips, I personally prefer saltines. Pura vide!
I'm with you! Ceviche acts equally well as a starter and a main. It think it's the stimulating combination of lime juice acidity with fiery chilli and cooling cilantro - it satisfied without leaving you feeling stuffed.
Julia - Your post triggered memories of a Christmas time trip to northern CR in 1988 with a friend. It was quite an adventure and you are “dead on balls accurate” (as my cousin Vinny’s fiancé would say) about the people, food and ambience! I need to go back. I’m going to make your recipe today with fresh Louisiana shrimp. Once I “get it in my belly,” I’ll let you know if I did your recipe justice. I love your column! Au revoir, mon ami!
Richard E McCormack
How great to hear from you! I envy you that you have Costa Rica to look forward to! I want to go back - so much more the explore. In my blue denim shirt...I hope the ceviche recipe appeals and gets you plotting your trip. And I'm really tickled pink you like 'Tabled'.
I adore both ceviche and the Mexican version, aguachile, whose origins (maybe apocryphal?) stem from sailors using chilli and seawater to cure their fish. It tends to be spicier than ceviche, and I love it: https://www.theyucatantimes.com/2021/09/all-you-need-to-know-about-aguachile
I think I heard about that seawater cure. Any excuse to go to Mexico...
Julia, LET’S GO!! This looks so delish, and you are the only person who ever makes me want to cook anything! You’ve done it again!!
So easy you'll be knocking out Ceviche regularly! Thoroughly recommend a CR trip.
Wonderful photos- you make me want to jump on the plane immediately!
Go! It's a revelation! And the people, not just the plants and animals, are wonderful.
Honestly Julia, you really do get better and better.
(I've been to Costa Rica. Loved it! And now I want to go back.)
So yes, you know many places and are passionate about all food……whether eating, preparing, or learning. But it is the way you write about it all! Total wow.
Each time, I am instantly engaged! I always learn something, and you always always give me at least one laugh. Love that!
All best to you,
#1 Fan Nancy
Costa Rica was a total and unexpected surprise. I don't think I've been to any other country where the generous, carefree attitude of its people ('Pura vida!) has so much influenced my enjoyment of it. And now I'm crouched over my laptop blushing with so much pleasure! Thank you for such very generous flattery. Of course, I'm now daunted about what on earth to write next week to hold your attention...
On our fourth trip to Costa Rica and sampling ceviche is one of my favorite pastimes here. Always very good and sometimes outstanding. Depending upon my mood and appetite, I might order ceviche to share as an appetizer, or for my main for a light dinner. Usually served with tortilla chips, I personally prefer saltines. Pura vide!
I'm with you! Ceviche acts equally well as a starter and a main. It think it's the stimulating combination of lime juice acidity with fiery chilli and cooling cilantro - it satisfied without leaving you feeling stuffed.