Ginger Ale Balances the Acid in This Costa Rican Mahi-Mahi Ceviche

For Heberto Mejia, cooking is a way to honor his culture. The chef at Bahia, inside the Four Seasons Resort Peninsula Papagayo in Costa Rica, grew up in Guanacaste but has traveled throughout the Central American country, learning about its diverse foodways through regional dishes and long-established cooking techniques.

“I’ve discovered that genuine innovation flourishes when we delve into the deepest roots of our...