tortugacuisine1

GOURMET LUNCH

Calypso Cruises sumptuous cuisine has been praised as a "traveling feast." Reviews have been featured in many publications including Gourmet Magazine. M. Malaiseau, head chef of Chicago's Ritz-Carlton Hotel, sent his chef's hat to Calypso Cruises in tribute to the excellent food.

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

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

Dessert:
• Piña Colada cake
• Hot Costa Rican coffee

 

puntacoralcuisine1PUNTA 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 served with 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.

 

puntacoralcuisine1

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

CALYPSO CRUISES (ORIGINAL) WORLD FAMOUS TOUR TO TORTUGA ISLAND TURNS 40!

This year Calypso will celebrate her 40th anniversary.

Calypso took the first ever tour to beautiful Tortuga Island on January 5, 1975 and since then has escorted almost 1 million happy tourists on the cruise Calypso made world famous.

Known for consistent quality and unparalled service has been the reason Calypso remains the #1 most popular tour in Costa Rica.

The founders of Calypso Cruises oversee the tiniest details ensuring everything it takes to make a cruise with Calypso memorable and a must do when visiting Costa Rica

What makes Calypso so special is that beside spending a wonderful day at the beautiful white sand beach of Tortuga Island, riding on the world class catamaran Manta Raya, eating a gourmet meal featured in Gourmet Magazine, our passengers get to enjoy a cruising experience UNIQUE TO CALYPSO CRUISES. Returning to port in the afternoon, Calypso's Captain will escort his passengers on a tour of exploration of the islands in the Gulf of Nicoya, important to not only foreign travelers to see and learn more of Costa Rica's history but also for national tourism and those who want to see up close, maybe for the first time, the beautiful and protected uninhabited islands in the Gulf of Nicoya accessible only by water. This makes Calypso unique, combining the Tortuga Island Cruise with a Tour of Discovery.

To see more of Costa Rica and be part of our history don't miss this one day tour experience.

Calypso Tours gives back - We are sustainable!

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Tel. +506 2256-2727

Toll Free: +1-855-855-1975

(24hr. English spoken)

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info@calypsocruises.com
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Calypso History

Calypso Cruises has an extensive history in Costa Rican tourism.

Read our story and articles about us.
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Puntarenas, Costa Rica
9o 58.47' N, 84o 50.02' W
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Calypso Cruise is ideal for Cruise Ship Visitors
Our one day tours are the perfect shores excursions from any Cruise Ship arriving in Puntarenas. Don't miss this top attraction in Costa Rica and the opportunity to see the "Real Costa Rica". Our Catamaran departs daily at 9:30 am and returns at 5:00 pm. information and pricing for Details