By Katherine Zuñiga Badilla – DIRECTORA GREEN WORLD
In the previous chapter, we explored the magic of mango season – the memories, the meanings, and the sweet golden fruit dropping from the trees. Now it’s time to bring those flavors to the table.
This is the season for food that’s fresh, colorful, and deeply connected to the land and sea around us. Whether you’re a meat eater or fully plant-based, we’ve got something delicious for you: two simple, wholesome recipes that celebrate everything we love about life in the tropics.
With ripe mangoes hanging heavy on the branches and fresh fish arriving straight from the ocean, we’re making lunch the Santa Teresa way – vibrant, seasonal, and barefoot-friendly. Today I’m sharing two easy-to-follow recipes:
A Tropical Bowl: Fresh Tuna with Mango
It all starts with the base. Whether it’s sushi rice, fluffy quinoa, or a crisp bed of mixed greens, you’re laying the foundation for something both satisfying and vibrant. From there, it’s all about freshness – and nothing captures that better than local tuna, caught just off our shores.
Cube the tuna and give it a light, flavorful marinade of soy sauce, sesame oil, lime juice, and freshly grated ginger. Want to turn up the heat? Add a pinch of chili flakes or a small touch of wasabi for a bold kick.
Now comes the fun part: toppings. This is where your bowl transforms into a celebration of color and texture. Ripe mango, adds tropical sweetness and buttery softness. Avocado brings creaminess, cucumber gives you crunch, and a handful of edamame rounds out the protein. For tang and color, toss in some shredded red cabbage or pickled onions. Finish with a sprinkle of toasted sesame seeds and a scattering of microgreens or cilantro to keep things fresh.
Feeling adventurous? Add pineapple chunks for an extra tropical twist, and for that irresistible crunch, top it all with crispy plantain chips. A final drizzle of spicy mayo or tamarind dressing ties everything together.
Fresh Tuna Poke Bowl Recipe
Start with your base (choose one):
- Sushi rice
- Quinoa
- Mixed greens
Protein:
- Fresh local tuna, cubed
Lightly marinated in:
- Soy sauce
- Sesame oil
- Lime juice
- Fresh grated ginger
- (Optional: chili flakes or a bit of wasabi)
Toppings:
- Diced ripe mango
- Avocado
- Cucumber
- Red cabbage or pickled onions
- Edamame
- Seaweed salad (if available)
- Toasted sesame seeds
- Chopped cilantro or microgreens
Optional Add-ons:
- Pineapple chunks
- Crispy plantain chips
- Spicy mayo or tamarind drizzle
This bowl isn’t just a recipe – it’s a taste of the coast. It’s morning surf and midday sun, mangoes ripening in the trees, and fish straight from the sea. Simple, fresh, and endlessly customizable, it’s the kind of lunch that captures everything we love about living (and eating) in Santa Teresa.
When Mangoes Are Still Green: Vegan Ceviche
Not every mango tree is ready to give up its golden treasure – and that’s a good thing. Because when you find those firm, green mangoes with just the right color and shape, you’ve found the perfect base for a refreshing vegan ceviche. It’s crunchy, tangy, and bright – budget-friendly, easy to make, and full of tropical flavor.
This dish is one of those simple pleasures: just a few fresh ingredients tossed together and left to marinate for a few minutes. The result? A zesty, plant-based twist on classic ceviche that’s perfect for hot days, beach picnics, or light lunches at home.
Green Mango Ceviche Recipe:
Ingredients:
- 2 green mangoes, peeled and diced into small cubes
- ½ red onion, thinly sliced
- Juice of 3 limes
- 1 tbsp coconut or olive oil
- Fresh cilantro, chopped
- Chili (to taste)
- Sea salt
- (Optional: cucumber, bell pepper, or shredded fresh coconut for extra crunch and color)
Instructions:
- Mix all the ingredients in a bowl.
- Let it sit for 10–15 minutes so the flavors can blend and mellow.
- Serve chilled with plantain chips, saltine crackers, or tucked into crisp lettuce cups.
This ceviche is proof that even the youngest mangoes have their moment to shine. It’s a humble dish that brings together the brightness of the season, the crunch of the garden, and the soul of tropical living. A reminder that sometimes, the simplest ingredients tell the best stories.
Both are refreshing, budget-friendly, and full of that feel-good tropical flavor.
Follow Along With Us
Before you grab your knife and cutting board, join me in the kitchen. We’ve prepared short videos to walk you through the basics, including:
Finding the Freshest Fish
If you’re wondering where to get beautiful, sashimi-grade fish in Santa Teresa, we’re lucky to have excellent local options.
Pescadería Tambor offers an easy way to get fresh fish delivered straight to your door. Just send them a message on WhatsApp – (+506 8870 1032) they’ll reply with the day’s catch list. You pick what you want, then coordinate directly with the driver to confirm your location and preferred delivery time. Payment is simple: cash, transfer or Sinpe. Easy, fresh, and convenient
For those who prefer to handpick their fish, Pescadería Malpaís is a great choice. It’s located just a few minutes south of Santa Teresa – head down the main road toward Malpaís, and just after passing Playa Carmen, keep an eye out on the left side; the pescadería is a small, no-frills spot near the shore, usually with the boat still anchored close by. If you’re unsure, just ask a local – everyone knows it.
Try to go during the day: the fishermen usually return from their first trip around 9 or 10 a.m., and often head back out, so you might also find a second round of fresh fish around 4 or 5 p.m. Just ask for the catch of the day, pick your favorite, and bring it home for a true ocean-to-table.
Before the recipes, this is where it starts. (Photos by Adriana Mendoza)
It’s all simple, fun, and made for beachside cooking – or wherever you find yourself today.
Stay tuned for the next part in the series, where we break down each recipe step-by-step and share more tips for sourcing and cooking with local ingredients.
