www.CostaRicaTicas.com

I had lunch in Pozos by Santa Ana and I was as sick as a dog after. Not sure if it's common or I just had some bad luck but the odds of my first experience getting sick from Sushi being the only time is rare. My guess is on the off season they keep the fish around longer to cut costs. And to put the icing on the cake it was 16000 colones.

Pozos being a geographic description, could you tell us which venue got you sick, please?

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"A man accustomed to hear only the echo of his own sentiments, soon bars all the common avenues of delight, and has no part in the general gratification of mankind"--Dr. Johnson
"Amen, brother"-ED

Diacort!

that shit works!

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The difference between a Sea Story and a Fairy Tale is that a Fairy Tale starts out 'Once Upon a Time..' and a Sea Story starts out 'This is no Shit...'

(export version only, some restrictions may apply, some assembly required, not valid where the sun don't shine...

if you live in the states of Poverty, Darkness or anywhere outside of The Blessings of Civilization Trust, Inc...other rules may apply)

I stay away from raw fish, even Ceviche. There are nematods which are parasites in fish flesh. Sushimi works because the chefs are trained to spot them and that is why the pieces are translucent.

As ceviche is maranaded in an acidic base, it is unlikely that you'll get sominella, but it doesn't affect any parasites within, which are killed by heat.