Wednesday, June 28, 2017

Cebiche de pescado

Growing up in the coast part of Peru, fish and seafood have always been a huge part of my life. In the summers we traveled up north to Puerto Chicama, a port and fisherman town where my dad is from. Now it's famous because it has the longest surfing wave, but you will find a great cebiche there too. When I was pregnant with my first child, this was the dish I craved, and I could have eaten it every day! It is fascinating to me that the acid in the limes cooks the fish! 

Traditionally cebiche is served with, potatoes, yucca, white rice, choclo (giant peruvian corn) and "cancha" (corn nuts) but since this is a detox recipe we went with sweet potatoes. Brown rice would also be a great side. The secret to this, and most recipes, is the fresh and organic ingredients, and my mom telling you exactly what to do. 


1 lb of fresh wild halibut (serves 4-6 people)
Juice of 3 limes
Juice of 2 key limes
4 medium garlic cloves
S&P al gusto
1/2 medium red onion (paper thin julienne strips)
Cilantro al gusto (chopped)
1 habanero or serrano peppers
Boiled sweet potaotes

Paso a paso

1) Cut the Halibut into small 1/2 inch pieces. Cut along the natural fish lines.

 2) Squeeze the lime juice and garlic right on top of the fish. Add salt and pepper and mix around.

 3) Wait for 10 minutes, then mix it around one more time so that the uncooked parts get cooked by the lime juice.

4) After 20 minutes the fish should look white all around.

5) Add the onions, cilantro and chiles (habanero if you like a lot of spice). Mix in to the fish.

6) Serve with a side of sweet potatoes and eat right away!

Wednesday, June 14, 2017

Pupusas de Quinoa

A pupusa i s traditional dish from El Salvador, in the likes of an empanada, arepa or papa rellena. It's basically a thick tortilla cooked on a "comal" and stuffed with cheese, pork, refried beans or a combination of these fillings. It's also traditionally topped with a spicy coleslaw or salsa. This creation came out of a total "chopped" moment in my kitchen. I had soaked the quinoa for something else, but I was missing some ingredients. It took me a second but I figured I had everything to make something with it. And I gotta say that it paid off! The first few were not pretty, but I figured out how to make them perfectly crunchy on the outside on both sides. Top with your favorite type of salsa, and you have a very filling meal.

1 cup of quinoa
1 cup  of water or vegetable broth
3/4 cup of brown rice flour
1 tsp of baking powder
1 tsp of baking soda
1 can of organic black beans
1/2 teaspoon of oregano
1/2 teaspoon of cumin
1/2 cup of cashews 
S&P al gusto
Olive oil

For salsa criolla:
1 small onion
1 lime
1/2 tsp of aji amarillo
S&P al gusto

Paso a paso

1. Soak quinoa over night and rinse until all the foam is gone.

2. Blend quinoa with a cup of water or vegetable broth and add brown rice flour, baking powder, baking soda and salt to create a masa. It should be like pancake consistency.

3. Mix beans with oregano & cumin, then blend. And the cashews and set aside.

4. Heat up a tablespoon of oilve oil on medium heat, then add the quinoa mix like a large pancake.

5. After a minute of cooking, add the bean mixture and cover with more quinoa mix.

6. Flip over and lower the heat to low. Cook for about 5 minutes.

7. Serve with your favorite salsa or slaw.  Buen provecho.

Monday, June 12, 2017

Mushroom Risotto

I like ordering things that I don't normally cook at home, and Risotto is one of them. Well, it was...until I tried this ridiculously easy to make and delicious recipe! It is super creamy, even though it has no dairy, and because I used brown rice, it is also gluten-free. This is the perfect side, or it can also be a whole meal when paired up with some veggies.


1 cup of brown rice
2 cups of water
6 ounces of organic cremini mushrooms (sliced)
2 ounces of organic cremini (or other mushrooms) chopped
1 medium onion
3 cloves of garlic (minced)
1/4 cup of almond milk

Paso a paso

1) Add one cup or brown rice to 2 cups of water. Cook in high for 10 minutes, then on low for 10 minutes.
2) While rice is cooking, sauté onion, garlic salt and pepper until transparent. Add mushrooms and oregano.

3) Blend onions and mushrooms together with almond milk to make the sauce. Add the sauce to the rice and cook on low for 10 minutes.

4) Chop the rest of the mushrooms into tiny pieces and fry them until crispy. Add to the risotto, and mix in well.

 5) Serve with your favorite vegetable (this is crisped organic broccolini). Be prepared for the kids to ask for seconds.

Thursday, June 8, 2017

Cuban Picadillo Nachos

Cuban food is a favorite at our house. So naturally, this was a good next dish to detox. I love the mix of sweet, savory, bitter, spicy & crunchy with a Peruvian twist. Super easy one pot meal that was ready in 30 mintes. can't ask for more. For a full meal you can serve this with black beans and maybe some Celia Cruz as background music. 

2 Tbsps of olive oil
1 medium onion (chopped)
3 cloves of garlic (minced)
1 tomato (chopped)
2Tbsps of organic apple cider vinegar
2 Tbsps of aji amarillo (peruvian spice)
Salt & Pepper al gusto
1/2 Tbsp of cumin
1 lb of organic turkey
1/2 cups of water
6 oz of tomato paste
2 bay leaves
1/2 tsp of oregano
1 red/green bell pepper (chopped)
1 can of green or kalamata olives (chopped)
1/4 cup of raisins
Plantain or plantain (chips)
Black beans (optional)

Paso a paso:

1) Heat up olive oil and cook onions, garlic until transparent. Add tomato, organic apple cider vinegar
aji amarillo, cumin and S&P.

2) Add turkey and cook thoroughly. Then add 1 cup of water, tomato paste, bay leaves, oregano, bell peppers. Cook until water evaporates and add the olives and raisins and the rest of the water. 

 3) Cover and cook on lowest temperature for about 10 minutes.

4) Pour over plantain chips and voila, picadillo nachos. Delicious.