With 2,600 miles of coastline providing an abundance of seafood, it’s no wonder that Chileans consume more seafood that any of the other South American countries. Not all of the fish used in seviche is cubed, as evidenced by this popular recipe that calls for fish fillets. The bitter orange juice is from the Sevilla oranges that brought by the Spaniards and are so popular in this part of the world. This is a mild seviche which is usually garnished with hot sauce to bring up the heat. I like to use a Caribbean habanero-based because they compliment fruit, such as the grapefruits used here.
So your thinking, "Hmmmm, what an interesting combination of stuff." Actually, this is a gorgeous salad that is both sweet and tart all at the same time. Note that this is also a time saver as we happily suggest you use one of the best inventions of the 90's--prewashed and chopped salad in a bag!
Jalapeno, habanero and Scotch bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too, as well as the many other dried varieties available. Though most recipes call for some type of chile, the real source of heat in many Latin and Caribbean dishes is the hot sauce. Here, I have included two versions. The Chipotle-Habanero Sauce is a thinner, Latin-style sauce with a scorching finish, and the other is a chunky Caribbean-style version with a little sweetness to temper the heat.
Even though this dish requires marinating overnight, the rest of the preparation is easy. It makes a spicy, fast meal, and you can fry it up and serve it at breakfast with eggs. Or, scramble some eggs, mix in the cooked chorizo, add shredded pepper jack cheese, and wrap in a tortilla for the best breakfast burrito you have ever tasted. Note: This recipe requires advance preparation.
These delicious sausages have a counterpart all over Latin America. The ingredients can vary widely; some recipes call for saltpeter, some use all pork, some include spices such as cloves and cinnamon, and still others prefer vinegar or wine. I have included this rather traditional recipe from Argentina utilizing the famed ají p-p, the "bad word" chile; for a substitute, use pure hot red chile powder, such as New Mexico Chimayó. In Argentina, these sausages are almost always included at an asado--a barbecue. Note: This recipe requires advance preparation.
Coconuts were plentiful in Belize--in fact, Nancy almost was beaned by one while sitting on the porch. Since they were literally falling from the trees, we tried to use them as much as we could in cooking.
This is a quick to prepare and unusual seviche. In Ecuador it’s served with cancha, which is a toasted corn but, since it’s not readily available, the popcorn is an American substitution. This seviche is a quick one because you use precooked, frozen, small shrimp. If the popcorn is a bit " out there" for you, there are a number of other garnishes that are also popular. Garnish with black olives, sliced hard-boiled egg, feta cheese, or a slice of corn on the cob.
Empanaditas are little fruit or meat filled pies. Just about any fruit salsa will work in this recipe, but I especially like the tropical ones. If you're short on time, ready-made pie crusts can be used for the pastry.
Indonesian satays (or sates) are grilled, skewered bite-sized pieces of meat that are eaten as a appetizer or part of the meal itself. They contain meat only and are served with a sauce on the side. When serving a marinade as a sauce that has been used with raw meat, it is essential that it be boiled and simmered for 15 to 20 minutes to kill any bacteria. Or, reserve some of the mixture to be used as a sauce and not use it as the marinade.