Fresh and easy seafood recipes are a go-to here at COCINA. Seafood is a low-fat high quality protein that is packed with vitamins and nutrients and a crowd pleaser. Not to mention, it’s quick to make.
But after Carnival -or Carnaval in Spanish speaking countries- when the Christian Lent kicks off (2/23), we get an influx of easy seafood recipes requests from people who are observing (giving up meat until Easter) and wanting to up their game with delicious meals.
So we’ve gathered some of our favorite recipes that include seafood and vegetables as main ingredients for seafood lovers and Lent observers alike.
Check out these delicious easy seafood recipes!
Seafood Casserole
Seafood Casserole by Cocina
This seafood casserole recipe, inspired by the Spanish paella, is ideal to enjoy a variety of fresh shellfish and fishes and is abundant enough to share with family or friends!
There are many variations of the paella in Latin countries like Peru, Chile, Argentina and Mexico. Our Casserole version is easy to prepare and full of flavor!
Tilapia Ceviche
Ceviche is an ancient staple of Latin food, more specifically in the Peruvian cuisine. It is very easy to prepare, fresh and flavorful!
This recipeis prepared with tilapia, but if you pride yourself on being a fish connoisseur, you can prepare it with a different fish or even shellfish!
Ceviche consists of small pieces of fresh fish or shrimp marinated with lemon juice and spices. The combination of these fresh, marine, acid and spicy flavors make this dish a real delicacy.
Here are many (and we do mean many) of our ceviche recipes for you to try them!
More about the origins of Ceviche
The origins of ceviche remain unknown. And although there are several theories, the main ones indicate that it was the pre-Inca culture of the Moches, located on the coast of Peru, who made the first ceviches between the 2nd and 5th century AD.
They prepared the dish with fresh fish and macerated it with tumbo’s (a local fruit) juice, since its acid was known for disinfecting raw food.
Thanks to subsequent migration and cultural currents, this recipe has evolved into the mouth-watering dish we know today. For example, with the arrival of the Spanish, the tumbo was replaced by lemon, a citrus that was more widely used in Spain.
Green Aguachile
Aguachile is a classic from the northern region of Mexico, more specifically Sinaloa. The aguachile has a history as interesting as its preparation, check it out here!
Crab Meat Croquettes
These heavenly warm croquetas never disappoint!
They are great to serve as starters. The combination of the crab meat’s flavor mixed with peppers, onions, seasoned with spices excites the palette. Add a touch of mayonnaise and mustard and you are good to go!
Quick tip! If crab meat is breaking your budget you can easily replace it with surimi strips, which are cheaper and have a similar texture.
Fried Calamari
Who doesn’t love fried calamari rings?Though the ingredient list may sound a little icky for those who are not that into seafood -they are made out of the tube of the common squid, after all- these oil-fried rings’s flavor bring everyone to the table.
The best finishing touches for these fried calamari rings are simple: just salt, lemon and a homemade mayonnaise or a tartar sauce, and voila!
What are some of the most popular easy seafood recipes for Lent in Latin America?
Throughout Latin America, the traditions, ceremonies and typical gastronomy of each country during Lent can vary.
For instance, Guatemalans eat Biscayne-style cod with pickled vegetables and battered dried fish.
In Colombia, starting Ash Wednesday, every Friday for forty days meat is off the menu for many, so observers eat tuna, mote de queso, mote de palmito, potato salad with eggs and beets dressed with mayonnaise, and rice with bean.
In the Venezuelan capital, Caracas, it is customary, depending on the area, to eat morrocoy cake, turtle or iguana eggs, sapoara stew and cod. For dessert, rice pudding and coconut rice.
In Argentina, the family reunion every Easter is a tradition. Lunch is served with empanadas de vigilia (traditionally made with tuna), paella and cod.
Learn more about easy seafood recipes in Latin America!
Because there’s such an amazing variety of seafood in Latin America, you can check out this article about five typical ways of preparing it in this region.
FAQs
It is always served with boiled and spiced camote (sweet potato), choclo (Peruvian large kernel corn either on the cob or off), and cancha (toasted chullpi corn). It can also include shrimp or squid, known as ceviche mixto. It may also be served with boiled yuca.
What is the best seafood for beginners? ›
Tilapia is easy to prepare and goes well with a variety of different flavor profiles. Cod – cod has a mild flavor that's slightly sweet like tilapia. People love cod because of its soft, flaky texture. It's firmer than tilapia so preparing it at home is easier if you don't have experience with seafood.
What kind of fish is best for ceviche? ›
When it comes to making ceviche, you'll want to find high-quality fresh, flaky white fish. We used halibut in this recipe, but redfish, mahi-mahi, snapper, trout, and cod are all really good choices too.
What is ceviche usually made of? ›
In general, though, ceviche is made by macerating chunks or slices of raw fish, shellfish, or shrimp in an acidic marinade, usually comprising some sort of citrus juice, commonly lime or lemon, but also including orange, bitter orange, or other citrus fruits that are native to the region.
Why is ceviche popular? ›
This savory yet straightforward delicacy exploded into the world stage as an accessible meal that is nothing short of delicious. In its purest form, ceviche is made of raw fish, hot peppers, and lime juice with some chili.
Why does ceviche taste so good? ›
Ceviche is often seasoned with spices and herbs, such as cilantro, chili peppers, and ají, which can add a slight heat and a fresh, herbal flavor. The vegetables that are often served with ceviche, such as onions, tomatoes, and peppers, can also add crunch and flavor to the dish.
What are the 3 types of seafood? ›
According to the Food and Drug Administration (FDA), seafood encompasses all commercially obtained freshwater and saltwater fish, molluscan shellfish, and crustaceans.
Which seafood is most tasty? ›
The Most Popular Types Of Seafood You Should Eat
- Fresh salmon features vibrant pink, flaky flesh, and a strong fishy flavor. ...
- These popular shellfish are often served fresh from the sea, shucked open, and served cold on the half-shell. ...
- Shrimp is a delicious and flexible seafood choice that can be enjoyed at any meal.
White fish is often referred to tilapia, cod, bass, grouper, haddock, catfish, and snapper. They are great for frying, searing, using in soups and chowders.
What is the main dish in ceviche? ›
Ceviche is a seafood dish where diced cubes of raw fish, marinated in a lemon or lime juice mixture, react with the citrus juices to cure the fish protein and causes it to become opaque and firm while absorbing flavor.
Fish or seafood: Choose high-quality fresh or commercially frozen fish and seafood. Tilapia, salmon, black, white, or striped sea bass, halibut, flounder, snapper, grouper, sole, sea trout, yellowtail, shrimp, squid, scallops, and octopus are all great choices.
Can I eat ceviche while pregnant? ›
The dish is usually served as an appetizer or a snack. You should not eat ceviche while pregnant because it is made with uncooked seafood. Raw fish or seafood can cause food poisoning. Pregnant women have a higher chance of getting sick, being sick longer, and having serious side effects.
Is bacteria killed in ceviche? ›
Experimental results from multiple studies reveal that although lime juice provides an acidified environment for seafood in ceviche dishes, it is inadequate to kill or inactivate all forms of pathogens and parasites that may be present in fish and molluscan shellfish used in ceviche.
Is ceviche hispanic? ›
The dish is popular in the Pacific coastal regions of western South America. The technique of macerating raw fish and meat in vinegar, citrus, and spices (escabeche) was brought to the Americas from Spain and is linked to the Muslim heritage in Spanish cuisine.
Do you eat ceviche with chips or crackers? ›
Serve this shrimp ceviche with tortilla chips, whole grain chips, or your favorite chips or crackers of choice. If you're looking for a fresh option that will wow your guests, this dish makes a great appetizer for any party or gathering!
Do you eat ceviche by itself? ›
After marinating onions, seasonings (mostly chili peppers), salt and pepper are added. The dish can be served with just the ceviche itself, or a mix of ceviche, sweet potatoes, corn, salad and rice (as you can see in the picture below).
What do Peruvians eat with ceviche? ›
Peruvian ceviche is typically served on a lettuce leaf with corn, (Andean style corn nuts) and sweet potato.
Do people eat ceviche with mayo? ›
Armida recommends serving her ceviche on a tostada schmeared with Hellmann's mayonnaise and a few drops of picante sauce. I'm calling this Diva-style now and will always eat my shrimp ceviche this way going forward. But, you could also serve this as a dip with tortilla chips for a crowd.
