TORTUGA ISLAND TOUR MENU

Breakfast (Served in Puntarenas)
• Costa Rican Typical Breakfast - Eggs, Gallo Pinto, Platinos, Assorted fruits, Rich Costa Rican Coffee, Fruit Juices

On Board Manta Raya
• Freshly brewed hot Costa Rican Coffee
• Selection of fresh tropical fruits
• Ice cold fruit juice and sodas

Lunch on Tortuga Island
Appetizer:
• Calypso Cruises prize winning ceviche

Salad Bar:
• Italian mixed green salad with vinaigrette
• Creamy pasta primavera salad
• Refreshing cucumber dill and sour cream salad
• Fresh carrot and raisin salad with orange dressing

Main Course:
• Grilled breast of chicken smothered in a delightful tropical sauce covered with freshly grated coconut
• Steamed rice
• Garlic bread
• Ice cold glass of white win

Dessert:
• Piña Colada cake
• Hot Costa Rican coffee

 

PUNTA CORAL MENU

Breakfast (Served in Puntarenas)
• Costa Rican Typical Breakfast - Eggs, Gallo Pinto, Platinos, Assorted fruits, Rich Costa Rican Coffee, Fruit Juices

On Board Manta Raya
• Freshly brewed hot Costa Rican Coffee
• Selection of fresh tropical fruits
• Ice cold fruit juice

Lunch served at Punta Coral
Appetizer:
• Calypso Cruises famous prize winning ceviche served at the giant thatched "Mango Bar"

Salad
• Italian mixed green salad with fresh tomatoes, cucumbers and vinagrette dressing

Main Course:
• Grilled Mahi Mahi Smothered in a mouthwatering cream sauce with fresh sautéed mushrooms and topped with toasted macadamia nuts.
• Steamed Rice
• Julienne Vegetables
• Toasted Plantain Strips

Dessert:
• "To Die for" baked chocolate fudge with shredded coconut topped with freshly whipped real cream.
• Hot Costa Rican Coffee made and served individually at your table.

 

CALYPSO CRUISES FAMOUS CEVICHE - INTERNATIONAL PRIZE WINNER:

Independent Journal Marin county, California: Friday, November 6, 1981

MARINATED FISH DISH WINS APPETIZER PRIZE

Ceviche is a spicy, pungent dish that is widely served in South America as an appetizer or a first course. It is also popular in Japan. Cecelia Reid won second prize in the appetizer category for her recipe, which calls for marinated pieces of raw fish in lemon juice, lime juice and orange juice.

The acid content of the juice "cooks" the fish.

CALYPSO'S CEVICHE

• 1 pound of fresh Dorado
• 1 ½ cups of chopped onion
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• ½ cup chopped celery
• 1 handful cilantro chopped- stems removed
• ½ to 1 tsp salt
• 1 small clove garlic chopped fine
• 1 cup lemon juice
• 1 cup lime juice
• ½ cup orange juice
• Ginger ale

PREPARATION:

Cut the fish into bite size cubes, thumb nail size – try and cut all the same size.
Cut the onion, bell pepper and celery into tiny pieces, trying to make them all the same size for better presentation- it is better to cut with a knife than use a food processor
Chop the cilantro and add to above.

IMPORTANT

Mix all dry ingredients in bowl. In another bowl place the lemon and lime juice and orange juice. Add salt – little by little and taste after each addition. Juices should taste tart but not bitter. If too bitter or too lemony add the ginger ale until you have a mixture that has a good lemony taste. You may add more salt if needed. After you have the juice tasting exactly right, pour over the fish (juices need to cover the fish) and let sit for at least 4 hours in the refrigerator without touching it or stirring. (Stirring or mixing fish after the juice has been added will break down the fish and make the juices cloudy).

NOTE:

Lemons and limes differ in flavor depending where you live. I make a mixture using more lemons than limes.

SERVES 10