"As a lover of Mother nature, I moved to another jungle, but this time a jungle including the seea life. Almost five years ago, I made the best decision to follow my desires and jump in, trusting in my dreams, in my knowledge, and my skills. I moved to Santa Teresa in the Peninsula of Nicoya, it feels like island life where everything is wild and green. My manifestations are getting real."
Dining al fresco with Costa Rican nutritionist, Seea muse, and private chef Glenda Marin. She shares her recipes and a little about herself to inspire your next summer meal!
We gathered at San O to taste some of her favorite summer flavors!
First stop Jons Fish Market in Dana Point! The best spot for sustainably sourced, locally caught Seafood.
eating fruits and typical Costarrican food, the simple life. I decided to study nutrition from the necessity of sharing knowledge about medicine through food and healthy recipes in general. How to always eat good, deepening my understanding of what we choose to eat and how to prepare it in a colorful, tasty way. During that process of almost five years, I understood how much I love preparing food for people that appreciate it. I kept studying until I started private cheffing the last three years, I've led cooking classes, worked for surf- yoga retreats, and provided personal meals for villas worldwide.
These recipes are inspired by the perfect sunset dinner with friends and family at the beach, using only local organic ingredients and a grill. Easy steps to follow and flow with the ride of good food and good company." - Glenda Marin
Grilled Organic Corn
- 4-8 White Corn With Husk
- Ghee butter
- Pink Salt
- Little Piece of Parmigiana Cheese
- Smoked Paprika
- 3 Limes
Preheat the grill to high and heat for ten minutes or more. Pull the outer husks down the ear to give some space (air) to improve cooking. Add the corn to cook, turning often until charred all over and some parts begin to brown.
Cook for about 10-15 minutes. When it's ready, plate it with a spread of the ghee butter (ghee butter is healthier because it's butter without the solid fats from the butter, just the goodness). Immediately add a pinch of salt, ground parmesan on top, a pinch of smoked paprika, and some lime zest.
Serve with the limes in slices on the side. Yum!!!
Smoked Salmon Bruschetta w/ Almond Cream Cheese, Radish, and Micro Greens
Ingredients: For 8-10 friends
- 1lb smoked salmon
- 8oz of vegan almond cream cheese Kite hill
- 1 bunch baby radish
- arugula microgreens
- pink salt
- ground black pepper
- extra virgin olive oil
- sourdough bread
Finely slice the bread and toast it on the grill. Slice the baby radish and set aside, begin breaking the smoked salmon apart, now we assemble:
Start with your grilled sourdough bread, add one tbsp of almond cream cheese, stack shreds of smoked salmon (30g), and decorate with slices of radish and microgreens (bunch).
Add a pinch of pink salt, olive oil and ground black pepper. Voila.
Halibut Crudo w/ Truffle Oil + Lime Zest
A fresh + simple gourmet recipe. “Crudo” is the Italian and Spanish word for “raw" and you can also serve this up with a side of sourdough bread!
- 1lb Sushi-Grade Halibut ( thank you John’s market Dana Point, highly recommend)
- Pinch of Kosher Salt or Himalayan salt
- Splash of Black Truffle oil
- 1 lemon
To begin the crudo. Place the halibut in thin slices using a very sharp knife, lay the halibut slices on a cold plate in a circle or just two parallel lines in the plate. Cover with a pinch of kosher salt (make sure every piece gets salty). Carefully add a splash of truffle oil and plate with some pieces of lime on the side.
You can also serve this crudo with toasted sourdough bread.
Smoked Halibut w/ Roasted Red Bell Pepper Salsa
- 1 pound of smoked Halibut- catch of the day from John market
- Sourdough Bread (Sliced + Grilled)Red Bell Pepper Salsa:
- 3 red bell peppers
- 1 bunch of organic dill
- 3 organic tomatoes
- 3 garlic cloves finely chopped
- 1 purple onion finely chopped
- Olive oil
- Juice of half a lemon
- pink salt
- ground black pepper
- sourdough bread
- honey if it's necessary
- Pinch anise seeds and fennel seeds - tiny portion
- sliced jalapeños
Roast the three red bell peppers until they are black on the outside, turning regularly, slice additional sourdough bread and toast. Finely chop tomatoes, onions, garlic, a sprinkle of dill, dash honey, and olive oil to taste. Add a pinch of fennel and anise and set aside. *Note a sharp knife is preferred, so the tomatoes don't juice too much, and we keep the texture consistent in the salsa.*
When the red bell peppers are ready, carefully peel the black skin, leaving some charred pieces to add a smoky flavor to our salsa. Then chop your roasted pepper into tiny pieces and add it into the bowl. Finally, add the lemon juice, pinch of pink salt, and pepper, mix it all and if necessary, add more honey. (Yes a taste test is encouraged). Break up the smoked Halibut into the bowl with your roasted red pepper salsa, then line up your sourdough bread. To assemble, spoon the mixture onto your toast points, and decorate with big pieces of dill artistically. Delicious!!!
A love language all it's own, Glenda marries taste with mindful preparation. We love watching her adventures and look forward to sharing more soul satisfying recipes with you all soon, while we follow her trips across the globe! Join her adventure at @Delasfloresmarin on IG!