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170 normalized recipes • Open any match to view its dedicated recipe page
11 matches Page 2 of 2
Peruvian Ceviche - Peruvian recipe image
Peruvian • Latin America
ID 164

Peruvian Ceviche

Peruvian Seafood No-Cook Citrus
30-Minute Meals Lunch Recipes Seafood Weeknight Dinners
Cook time 30 min
Difficulty Medium
Portion Single

peruvian-ceviche

Ingredients: Firm white fish (e.g., sea bass), cubed (120 g), Fresh lime juice (1/2 cup), Red onion, very thinly sliced (1/4 cup), Ají limo or jalapeño, finely sliced (1/2 small), Cilantro, chopped (2 tbsp), Kosher salt (1/2 tsp), Cooked sweet potato, slices (for serving) (3–4), Cooked corn (choclo) or hominy (for serving) (1/3 cup)

Firm White Fish E G Sea Bass Lime Juice Red Onion Very Thinly Aj Limo Or Jalape O Finely Cilantro
276.9 kcal 8.7 protein 7.6 fat 43.6 carbs
Confidence 84% Pescatarian-friendlyQuick cook
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Step 1: Chill bowl. Toss fish with salt.
Step 2: Add lime juice; stand 8–12 minutes until edges go opaque.
Step 3: Fold in onion, ají, and cilantro. Adjust salt/lime.
Step 4: Serve immediately with sweet potato and corn.

Tacos al Pastor - Mexican recipe image
Mexican • Latin America
ID 161

Tacos al Pastor

Mexican Street Food Pork Grilled
High Protein Vegetable Recipes
Cook time 90 min
Difficulty Medium
Portion Single

tacos-al-pastor

Ingredients: Pork shoulder, thinly sliced (150 g), Dried guajillo chiles (stemmed/seeded) (2), Achiote paste (1 tsp), White vinegar (1 tbsp), Pineapple juice (2 tbsp), Garlic (1 clove), Dried oregano (1/2 tsp), Ground cumin (1/2 tsp), Kosher salt (1/2 tsp), Black pepper (1/4 tsp), Pineapple, small chunks (1/4 cup), Corn tortillas (3), White onion, finely diced (2 tbsp), Cilantro, chopped (2 tbsp), Lime wedges (2)

Pork Shoulder Thinly Guajillo Chiles Stemmed Seeded Achiote Paste White Vinegar Pineapple Juice
259.4 kcal 7 protein 6 fat 46.1 carbs
Confidence 93%
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Step 1: Toast guajillos 30 seconds per side; soak in hot water 10 minutes.
Step 2: Blend softened chiles with achiote, vinegar, pineapple juice, garlic, oregano, cumin, salt, and pepper into a smooth adobo.
Step 3: Marinate pork 4–24 hours. Skewer or lay in single layer.
Step 4: Grill or pan-sear over high heat until edges char and caramelize; rest 5 minutes, chop.
Step 5: Warm tortillas, fill with pork, pineapple, onion, cilantro; finish with lime.

Tacos al Pastor (Mexico) - Mexican recipe image
Mexican • Latin America
ID 121

Tacos al Pastor (Mexico)

Fried Grilled Latin America Main Course
Weeknight Dinners Lunch Recipes Comfort Foods High Protein
Cook time 45 min
Difficulty Medium
Portion Single

tacos-al-pastor-mexico

Ingredients: Pork shoulder (sliced) (100g), Pineapple (2 tbsp (chopped)), Corn tortillas (2), Achiote paste (1 tsp), Garlic (1 clove), Vinegar (1 tbsp), Chili powder (1/2 tsp), Onion (chopped) (2 tbsp), Cilantro (1 tbsp), Lime wedge (1)

Pork Shoulder Pineapple Corn Tortillas Achiote Paste Garlic
165.4 kcal 4.8 protein 4 fat 28.2 carbs
Confidence 99%
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Step 1: Marinate pork with achiote, vinegar, garlic, and chili powder for 1 hour. Cover the container and refrigerate, allowing the ingredients to marinate and deeply absorb the flavors..
Step 2: Grill or pan-fry pork slices until browned. Maintain a steady medium-high heat and make sure not to overcrowd the pan, which helps to achieve a perfect golden crisp..
Step 3: Warm tortillas. Top with pork, pineapple, onion, and cilantro. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..
Step 4: Serve with a lime wedge. Arrange the dish neatly on a plate and, if desired, add fresh herbs or complementary condiments to enhance presentation and taste..

Tamales (Mexico/Central America) - Mexican recipe image
Mexican • Latin America
ID 129

Tamales (Mexico/Central America)

Chicken Latin America Main Course Pork
High Protein Chicken Recipes Comfort Foods Lunch Recipes
Cook time 90 min
Difficulty Hard
Portion Single

tamales-mexico-central-america

Ingredients: Masa harina (1/2 cup), Lard or oil (1 tbsp), Chicken or pork (shredded) (1/4 cup), Red or green salsa (2 tbsp), Corn husks (soaked) (2)

Masa Harina Lard Or Oil Chicken Or Pork Shredded Red Or Green Salsa Corn Husks Soaked
266 kcal 21.2 protein 7.2 fat 25.1 carbs
Confidence 99%
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Step 1: Mix masa, lard/oil, and a little water to make soft dough. Make sure to mix thoroughly so that all flavors are evenly incorporated and textures are consistent..
Step 2: Spread dough on soaked husks, add meat and salsa. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..
Step 3: Fold and steam 1–1.5 hours until firm. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..
Step 4: Serve hot. Arrange the dish neatly on a plate and, if desired, add fresh herbs or complementary condiments to enhance presentation and taste..

Tamales Rojos de Puerco - Mexican recipe image
Mexican • Latin America
ID 169

Tamales Rojos de Puerco

Mexican Steamed Pork Holiday
Lunch Recipes High Protein Chicken Recipes 30-Minute Meals
Cook time 120 min
Difficulty Hard
Portion Single

tamales-rojos-de-puerco

Ingredients: Dried corn husks (4), Masa harina (1 cup), Lard or vegetable shortening (3 tbsp), Baking powder (1/2 tsp), Salt (1/2 tsp), Warm chicken stock (3/4 cup), Cooked pork, shredded (150 g), Dried guajillo chiles (3), Dried ancho chile (1), Garlic (2 cloves), Ground cumin & Mexican oregano (1/2 tsp each), White vinegar (1 tbsp)

Corn Husks Masa Harina Lard Or Vegetable Shortening Baking Powder Salt
978.9 kcal 95.9 protein 38.6 fat 43.3 carbs
Confidence 84% High protein
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Step 1: Soak corn husks in hot water 30–45 minutes until pliable; drain and pat dry.
Step 2: Sauce: Toast chiles lightly; soak until soft. Blend with garlic, cumin, oregano, vinegar, and a ladle of soaking liquid. Simmer sauce with pork 10 minutes.
Step 3: Masa: Whip lard until fluffy. Mix masa harina with baking powder and salt; beat in lard, then add warm stock until soft and spreadable (masa should float in cold water).
Step 4: Assemble: Spread ~2 tbsp masa on a husk, add pork filling, fold sides in, then fold the narrow end up.
Step 5: Steam upright over gently simmering water, covered, 75–90 minutes until masa pulls away from husk. Rest 10 minutes before serving.