10 ripe plum tomatoes
1/2 medium yellow onion
1 garlic clove
2 tbsp Chipotle sauce
1 tbsp olive oil
1 tbsp fresh lime juice
1 tsp kosher salt
1 tsp ground black pepper
In a food processor, flash puree the tomatoes until reaching a coarse consistency. Pour in a mesh colander and drain. Process the onion and garlic until finely chopped. Pour tomato, onion, garlic and the rest of the ingredients in a pot.
Cook on the stovetop for about ten minutes on low-medium heat, stirring thoroughly with a wooden spoon. Fold in additional salt and pepper to taste.
Serve warm (microwave a bit if necessary) with plantain chips, or thin slices of fresh carrot. For a spicier version, just add more Chipotle. Makes about 2 cups.
Enjoy a Costa Rican favorite right at home. This simple ceviche recipe is low in calories, high in protein, and through the roof in flavor!
In a deep bowl, mix the lime juice, diced onion, salt, soy sauce & cilantro. Add diced fish and refrigerate for 2 or 3 hours to let the acid “cook” the fish. Garnish with tomato, avocado, and cilantro. If you want to tame the acidity, add a bit of orange juice to taste, just prior to serving. Serve chilled in a boat or bowl! For extra crisp, throw a side of yucca chips.