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170 normalized recipes • Open any match to view its dedicated recipe page
10 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.

Sancocho (Panama/Dominican Republic) - Caribbean Latin American recipe image
Caribbean Latin American • Latin America
ID 135

Sancocho (Panama/Dominican Republic)

Chicken Latin America Main Course Caribbean Latin American
Comfort Foods Chicken Recipes One-Pot Meals Lunch Recipes
Cook time 75 min
Difficulty Hard
Portion Single

sancocho-panama-dominican-republic

Ingredients: Chicken pieces (bone-in) (1 small thigh), Yuca (cassava) (1/4 cup (chunks)), Plantain (1/4 (sliced)), Corn cob (1/4 (cut)), Carrot (1/4 (sliced)), Garlic (1 clove), Cilantro (1 tbsp), Salt & pepper (to taste)

Chicken Pieces Bone In Yuca Cassava Plantain Corn Cob Carrot
187.1 kcal 21.3 protein 4.4 fat 11.3 carbs
Confidence 93% Lower carb
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Step 1: Boil chicken with garlic and seasonings. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..
Step 2: Add vegetables and cook until tender. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..
Step 3: Garnish with cilantro and serve hot. Arrange the dish neatly on a plate and, if desired, add fresh herbs or complementary condiments to enhance presentation and taste..

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..