Costa Rican Chimichurri is a traditional Costa Rican recipe for a classic dish of fried fish that's finished by boiling with potatoes, yam, pumpkin and sweet potatoes in an onion and tomato sauce. The full recipe is presented here and I hope you enjoy this classic Costa Rican version of: Costa Rican Chimichurri.
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Classic Argentinian chimmichurri is a parsley-based salsa typically served with meat. This Costa Rican chimichurri tico is more salad-like, being a blend of lime juice with white onion, coriander and onion.
Ingredients:
200g ripe red tomatoes, diced into 3mm cubes
75g white onion, finely chopped
10g coriander, coarsely chopped
1 tsp sea salt (or more to taste)
4 tbsp fresh lime juice (or more to taste)
Method:
Combine all ingredients in a bowl. Serve at room temperature, family-style on the table with a spoon, or atop your favourite Costa Rican recipe.
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