MAIN INGREDIENTS
Arroz con camarones y pollo is a traditional dish originating from Costa Rica. The dish is usually made with a combination of rice, chicken, shrimp, onions, tomatoes, garlic, hot peppers, coriander, achiote paste, oil, salt, and pepper. The shrimp and chicken pieces are boiled in separate pots, and the rice is then cooked in the leftover cooking liquid of both the chicken and the shrimp.
The tomatoes are chopped and fried in oil with hot peppers, onions, garlic, achiote, salt, and pepper. Shrimp and chicken are added to the mixture and cooked for a few minutes, and the rice is then added to the dish until it absorbs some of the liquid.
MAIN INGREDIENTS
Ceviche Tico is a Costa Rican version of the famous ceviche, available in many versions throughout the country, consisting of white fish or shrimps marinated in lime juice, chilis, coriander, garlic, and onions. When all of the ingredients have been combined, the concoction is chilled for at least three hours before consumption.
It is said that the secret to making a ceviche Tico lies in in using a small variety of inexpensive ingredients. This light appetizer is usually served with crackers, tortilla chips, or boiled green plantains on the side.
MOST ICONIC Ceviche Tico
Pargo relleno is a traditional fish dish that's popular in Cuba and Costa Rica. It consists of a stuffed red snapper. The fish is seasoned with salt, pepper, lemon juice, and garlic. It's covered with onions and rings of green pepper, and then it's marinated for a couple of hours.
The stuffing is made with shrimps, lobster meat, ham, and onions. The snapper is stuffed, then cooked in the oven, and during the cooking, it's frequently brushed with oil or butter. Due to the size of the fish and the rich stuffing, pargo relleno is usually prepared for larger groups of people.
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