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Mexican Baked Fish
Dinner Latin American

Mexican Baked Fish

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch baking dish.
  2. 2 Rinse cod fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour salsa over the top and sprinkle evenly with cheese. Top with crushed corn chips.
  3. 3 Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes. Serve topped with sliced avocado and sour cream.

By CHRISTYJ

Honduran Baleadas
Dinner Latin American

Honduran Baleadas

3.2

Prep
25 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Make the tortillas: Mix flour, water, vegetable oil, egg, and salt together in a large bowl. Knead dough until smooth and no longer sticky. Form into eight golf ball-sized balls. Cover and let rest for about 20 minutes.
  2. 2 Stretch each ball of dough into a thick tortilla.
  3. 3 Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side.
  4. 4 Layer refried beans, avocado, and queso fresco onto warm tortillas, then drizzle crema over top. Fold tortillas in half to eat.

By DMadrid689

Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)
Lunch Latin American

Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Cut shrimp into 2 or 3 pieces and place in a large bowl. Add avocados, red and yellow tomatoes, bell pepper, green onion, cilantro, and lime juice; mix until well combined. Season with salt and pepper. Refrigerate for at least 15 minutes before serving.

By La AfroCubana

Peruvian Causa
Dinner Latin American

Peruvian Causa

4.6

Prep
20 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  2. 2 Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
  3. 3 Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
  4. 4 Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over potatoes, spread tuna mixture over mayonnaise, and place avocado slices in a single layer on top of tuna mixture. Spread remaining 1/2 of potato mixture over avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
  5. 5 Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

By Amber Berrocal

Arepas
Lunch Latin American

Arepas

5.0

Prep
15 min
Cook
11 min
Total
27 min

Instructions

  1. 1 Bring milk to a simmer in a pot. Remove from heat and stir in butter.
  2. 2 Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
  3. 3 Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
  4. 4 Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

By beckinoles

Avocado Shrimp Ceviche
Appetizer Latin American

Avocado Shrimp Ceviche

4.8

Prep
90 min
Cook
Total
90 min

Instructions

  1. 1 Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cure them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
  2. 2 Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
  3. 3 Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

By Andre Racine

Cuban Salad
Dinner Latin American

Cuban Salad

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
  2. 2 Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
  3. 3 Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

By lutzflcat

Margarita Chicken II
Dinner Latin American

Margarita Chicken II

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to Broil.
  2. 2 Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
  3. 3 Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
  4. 4 To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.

By Rayna Jordan

Citrus Ceviche
Dinner Latin American

Citrus Ceviche

4.1

Prep
25 min
Cook
15 min
Total
160 min

Instructions

  1. 1 In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
  2. 2 Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

By Lorna

Easy Cuban Salad
Dinner Latin American

Easy Cuban Salad

3.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
  2. 2 Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
  3. 3 Serve dressed, tossed salads on individual salad plates.

By Bibi

Seafood Medley Ceviche
Appetizer Latin American

Seafood Medley Ceviche

Prep
40 min
Cook
Total
120 min

Instructions

  1. 1 Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano pepper in a large bowl. Cover and refrigerate for 1 hour, stirring every so often.
  2. 2 Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
  3. 3 Whisk tomato and clam juice, vinegar, salt, lemon-pepper seasoning, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir to combine.
  4. 4 Drain some of the citrus juices off the seafood mixture. Add avocado-tomato juice mixture and stir to combine. Refrigerate for 20 more minutes before serving.

By Shyla Lane

Peruvian Potato-Chicken Salad (Causa Rellena)
Dinner Latin American

Peruvian Potato-Chicken Salad (Causa Rellena)

5.0

Prep
40 min
Cook
25 min
Total
125 min

Instructions

  1. 1 Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
  2. 2 Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
  3. 3 Add ají amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with a potato masher. Switch to a spatula and mix until completely smooth.
  4. 4 Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill each ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
  5. 5 Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
  6. 6 Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.
  7. 7 Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

By John Mitzewich

Avocado Baby Food

Avocado Baby Food

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine avocado and milk in a blender or food processor; puree until smooth. Serve immediately.

By Allrecipes Member

Avocado Ice Cream Sauce
Dessert

Avocado Ice Cream Sauce

3.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.

By ernesta

4-Ingredient Avocado Milkshake
Drink

4-Ingredient Avocado Milkshake

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine avocados, ice cubes, milk, and sugar in a blender; blend on medium speed until smooth, 3 to 5 minutes. Pour into serving glasses.

By FOODFORYOUFOODFORME

Spicy Avocado Snack
Appetizer

Spicy Avocado Snack

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.
  2. 2 Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.

By OxPatchReb

ABC Pudding - Avocado, Banana, Chocolate Delight
Dessert American

ABC Pudding - Avocado, Banana, Chocolate Delight

4.3

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Place avocados, bananas, and cocoa powder in a blender; puree until smooth.
  2. 2 Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish.
  3. 3 Chill in refrigerator for texture and flavor to develop, at least 1 hour.

By Beyker

Avocado and Strawberry Smoothie
Breakfast

Avocado and Strawberry Smoothie

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine milk, strawberries, and avocado in a blender; blend until smooth, about 1 minute.

By Edrury1278

Avocado Toast
Appetizer

Avocado Toast

4.2

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Place bread on a baking sheet; top each piece with 4 pieces Cheddar cheese.
  3. 3 Bake in the preheated oven until cheese melts, about 5 minutes. Cover each bread slice with sliced avocado.

By Sarah Ruiz