Costa Rica is not necessarily a memorable place for food (as noted here). The culture is simple and on the conservative side, with respect to the Caribbean locations; however, the beautiful country boasts an extensive variety of fresh, local fruits.
I was inspired by the plentiful mangos to create a mango salsa to compliment freshly caught sea bass (typical fish in Costa Rica). The salsa is easy to make and even goes famously alongside tortilla chips and fresh guacamole.
Mango Salsa
1 ripe mango
1 cucumber
1 red pepper, diced
1 small red onion, diced
1 bunch cilantro, chopped
4 limes, juiced
Sea Salt
Fresh Cracked Pepper
1. Peel and chop mango, set aside
2. Peel and chop cucumber in large chunks; place in a colander and drizzle with sea salt. Set aside for 10 minutes (this drains excess water)
3. Combine mango, cucumber, red pepper, red onion, lime juice, cilantro, sea salt, and cracked pepper. Set aside and chill for at least 30 minutes prior to serving with sea bass or fish or your choice.
