La Cooquette’s takes the classic shrimp ceviche recipe and incorporates mangos, mint and other ingredients that’ll transport you to a tropical island. Check her refreshing recipe and be sure to join the #mituFIT challenge today!
While many of us can’t live without adding a dash of spice to our life in the form of droplets of hot sauce on our crunchy potato chips or on our slice of pizza, there are many dishes from across Latin America that bring enough heat and won’t have us reaching for the hot sauce.
The acidity of this dish makes it a great foundation for an eye-opening wake up call if you eat this at brunch. Shrimp and fish soak in the flavors of lime and lemon juice, and chopped up cucumber, onion, serrano and jalepeño peppers join in on the party as the real MVPs.
This Mexican dish is one of the country’s most traditional recipes. Shrimp are bathed in a tangy sauce made with chipotle peppers, ketchup and tomatoes. Whatever you decide your spice level to be for this dish, the result will definitely be devily ?delicious!
Hailing from Mexico’s Yucatán Peninsula with Mayan roots, cochinita pibil includes habanero and guajillo peppers to help out pack that picante punch. This dish might have you begging for a class of milk after.
The South American country often claims it is the birthplace of the cold seafood dish, punching in its spice card by adding in ají peppers. Although Peruvian ceviche uses octopus or shrimp, this type of ceviche is commonly made with sea bass and the leftover juices are thrown back with a bit of pisco. Salud!
Don’t underestimate this creamy, nutty sauce that is smothered with shredded chicken and a side of steaming white rice. Ground walnuts, ají peppers and cheese are the three main ingredients that give this sauce it’s pizazz.
This may be a newcomer on the world’s spicy food stage, but hey – someone has to be the #newclassic. A pineapple is hacked in half as cacahuates japones and pineapple pieces jump into a pool of chamoy and get dusted with some tamarindo sauce.
This green dipping sauce is a staple at any Peruvian restaurant’s table. While the recipes differ between using jalapeño peppers or aji peppers, blending in romaine lettuce, and the result is one finger-licking good green sauce!
Forget a glass of milk. Pair the spicy with the smoothness of Captain Morgan’s Spiced Rum & cola and you can’t go wrong…
Have a weakness for sweets? Try Rawvana’s raw vegan carrot cake recipe, you can have your cake and eat it too – without feeling guilty. She also teaches how to make guacamole-stuffed tomatoes you can prepare in a snap using vegetables and herbs. Check out her #mituFIT recipes above and join the #mituFIT challenge.