Superb Cuisine

Calypso's delicious food has been praised as a "traveling feast" and featured in many publications including Gourmet Magazine. The head chef, M. Malaiseau of Chicago's Ritz-Carlton Hotel, sent his chef's hat to the Reids in tribute to the excellence of the food on the cruise

Tortuga Island Cruise MENU
Breakfast
Served on the way to Puntarenas
  • Costa Rican Typical Breakfast
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's prize winning ceviche
Salad Bar :
  • Italian mixed green salad with vinaigrette
  • Creamy pasta primavera salad
  • Refreshing cucumber dill and sour cream salad
  • Fresh carrot and raisin salad with orange dressing
Main Course :
  • Grilled breast of chicken smothered in a delightful tropical sauce covered with freshly grated coconut
  • Steamed rice
  • Oven toasted plantains
  • Ice cold glass of white wine
Dessert :
  • Piña Colada cake
  • Hot Costa Rican coffee
Punta Coral Private Reserve Cruise MENU
Breakfast
Served on the way to Puntarenas
  • Costa Rican Typical Breakfast
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's 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 Smothered in 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

Calypso Tours' Famous Ceviche - Winner of an International Prize:

 
Independent Journal Marin County, CA: 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