Pargo Entero a la Sal (Estilo Keto)
Whole Red Snapper Baked in Salt Crust (Keto Style)
Yes, with a tweak: explicitly request no starchy accompaniments (e.g., rice, beans, potatoes, plantains, tortillas). About 4g net carbs per serving, lower than 8 in 10 Costa Rican dishes.
What it is
A whole red snapper baked encased in a thick crust of coarse sea salt and egg whites. This method steams the fish within its crust, resulting in incredibly moist, tender, and naturally seasoned flesh. The salt crust is removed at the table, and the fish is typically served simply with lime wedges and olive oil, avoiding any starchy sides.
Key ingredients
Whole red snapper, coarse sea salt, egg whites, lemon or lime, olive oil, fresh herbs (e.g., rosemary, thyme) for the cavity, black pepper.
How to make it keto
Explicitly request no starchy accompaniments (e.g., rice, beans, potatoes, plantains, tortillas).
Watch out for
No inherent carb risks, but traditionally served with high-carb sides if not specified otherwise.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Costa Rican menuAll 475 Costa Rican dishes ›
