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Ceviche de Piangua
A unique and flavorful ceviche made with pianguas (a type of mangrove clam), lime juice, and finely chopped vegetables. This dish is a delicacy, particularly popular in coastal regions like Golfito.
ð§ ææ
- 100 pieces Pianguas(cleaned, with 'sangrita' (liquid) separated)
- 1 cup Lime juice(freshly squeezed)
- 1/4 cup Mandarin juice(freshly squeezed (optional, to mellow acidity))
- 1/2 medium Red onion(finely chopped)
- 1/2 medium Sweet bell pepper(finely chopped)
- 1/4 cup Cilantro(fresh, chopped)
- 2 tbsp Culantro coyote (optional)(chopped)
- 1 clove Garlic(minced)
- to taste Salt
- to taste Black pepper
- 2 tbsp Soda water (optional)(for a lighter texture)
ðšâð³ äœãæ¹
- 1
Ensure pianguas are thoroughly cleaned, removing any grit or dark filaments.
- 2
In a non-reactive bowl, combine the pianguas with the fresh lime juice and mandarin juice (if using). The citrus juice will 'cook' the pianguas.
- 3
Add the finely chopped red onion, sweet bell pepper, cilantro, culantro coyote (if using), and minced garlic.
- 4
Season with salt and pepper to taste. If desired, add a splash of soda water for a lighter consistency.
- 5
Mix everything gently to combine. Cover the bowl and refrigerate overnight, or for at least 6-8 hours, to allow the flavors to meld and the pianguas to marinate.
- 6
Before serving, stir the ceviche. Taste and adjust seasoning if necessary. Serve chilled.
ð¡ ããã®ã³ã
- âPianguas can be found in specialized seafood markets or from local vendors in coastal areas.
- âProper cleaning of the pianguas is crucial for a good texture and taste.
- âServe with green fried plantains (patacones) or boiled green bananas for a traditional accompaniment.
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- Some variations include a small amount of finely chopped tomato.
- For a spicier kick, add a finely minced jalapeño or a pinch of chili flakes.