Manuel Antonio Welcomes Back the Ceviche Festival This November

Ceviche-Costa-RicaThere is quite a celebration to schedule on your calendars that all the locals and the tourists of Manuel Antonio and Quepos will be attending. November 13th through the 15th is the weekend of our second annual Ceviche Festival. Locals and tourists alike will all come together and create a fiesta like no other as we revel in the many different flavors, varieties and different forms of ceviche that will be made available for tasting. We are hosting this year’s Ceviche Festival at the Marina Pez Vela in Quepos. All are encouraged to come by for the incredible food as well as a host of other family-oriented activities that will be going on that weekend.

Anticipation and Excitement Surrounding Our Annual Ceviche Festival

The locals and tourists of Manuel Antonio and Quepos are looking forward to hosting this event for the second time. We enjoy extending the tradition of bringing cultural individuality to others through some of our typical foods, such as ceviche, to help celebrate Costa Rican cuisine and the history of this area. This Central Pacific area is home to some of Costa Rica’s most famous fish ports and is overflowing with fresh seafood. This festival was stemmed from the Costa Rican Institute of Pacific Ports and the Travel Expo Show. We wish to continue on the success from last year’s event!

Highlights and Abundant Seafood at Our Ceviche Festivalceviche-ingredients

Ceviche can seem like quite a revelation to those that are not native or local to our Manuel Antonio or Quepos area. It can be made from several different types of fresh fish, including fish that is caught and sold locally. Some of the main sources most commonly used are Snook, Mahi Mahi, Seabass, and other forms of white, meaty fish. Alternative forms of ceviche can be made from shrimp, octopus or even squid for the more adventurous culinary types. It is typically a light and refreshing dish that you can find around town on various restaurant menus or even at local events like La Feria or ceviche trucks parked on the side of the road. Whatever seafood you choose to cook with is marinated in citric lime juice for several hours and actually cooks the meat. Chefs from all over can get creative as once the seafood has been cooked, it is usually served with red bell pepper, cilantro, onions, and a wide range of spices. For a little cultural variety, some chefs like to add ginger, hot chili peppers, tabasco or other forms of home-made hot sauce to their ceviche. There is truly something for everyone.

Inventive New Ceviche Ingredients and Creationsceviche-Manuel-Antonio

For those that like to be super creative and extend their culinary genius, our event will also feature ceviche dishes that have ingredients included such as, mangos, peaches, bananas, and other vegetarian-friendly ingredients. The variety of ceviche dishes only adds to the fun as this ceviche event is also a tournament to be mediated by a selected panel of judges that will have the pleasure of distinguishing a winner and awarding them one by one in a variety of categories. Don’t be shy to tell us what you think! Bring your adventurous spirits, appetites, family and friends down to the Marina Pez Vela and enjoy an afternoon of culinary adventure and family fun. Help us make the Ceviche Festival an annual tradition!

Traditional Ceviche Recipe

When making your own ceviche at home, test out this traditional recipe and don’t be shy when making your own substitutions or changes according to taste.

Ingredients:
1 pound of white fish (examples: Seabass (Corvina), Mahi Mahi, Snook
1 cup of freshly squeezed lime or lemon juice
1 small white onion, diced
½ bell pepper, diced
1 clove garlic, diced
1 handful of cilantro, chopped finely
Salt and pepper to taste
(optional – 1/4 cup ginger ale )

Instructions:
1. Place all ingredients in a large bowl and let fish marinate/cook for at least 2 hours. Tip – the longer the fish “cooks” in citric acid, the more intense the flavor will be.
2. After approximately marinating/cooking for 2 hours, serve cold on a bed of shredded lettuce with tortilla chips or crackers on the side. Additional garnishes include cucumber or avocado slices.

 

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