Recipezaar: Guatemalan,Healthy recipes

Ceviche With Ahi Tuna

Sat, 04 May 2002 16:38:04 -0400

This is my own creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. There's nothing better. Like 'butter'. chef@restaurantbeast.comOne of the reasons that a really terrific Ceviche is , well, really terrific is the type of fish and/or seafood used. It MUST be absolutely of the freshest quality. A friend of mine and his girlfriend were recently in Hawaii and were raving about the quality of the Ahi there. We had a conversation on our foodservice professionals board ( www.restaurantbeast.com )about cryovac Ahi which is harvested in Hawaii and immediately IQF and placed in cryovac so that no oxygen can destroy it's freshness. Rumor has it that Roy Yamaguchi uses this type of Ahi for his restaurant in Palm Dessert (most likely not for his famous in Hawaii). My version is a bit of a cross between two different styles. Shrimp that has been quickly blanched pink, halibut or other sushi-grade fish can also be used in place of the Ahi. -- posted by Top Banana

Green Rice

Fri, 13 Dec 2002 20:01:22 -0500

This recipe was found in the "Cooking Light" magazine. If you enjoy tomatillos, you will enjoy this. -- posted by James Craig

Mango-Avocado Salsa

Tue, 24 Jun 2003 20:01:02 -0400

This is an easy tropical dish that is full of flavor! I like to serve it with chips, or as a side dish. It would be easy to try slightly different versions by adding lime juice, ginger, pineapple, or jalapenos, depending on your personal taste. If you have any other suggestions, I would love to hear them! Thanks! -- posted by Calla Lily

Plantain Soup

Sun, 21 Dec 2003 20:00:30 -0500

I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains. -- posted by Ang11002

Oven Baked Sweet Plantains

Mon, 05 Jan 2004 20:00:04 -0500

MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan. -- posted by Ang11002

Curtido

Mon, 03 Oct 2005 13:00:32 -0400

This Salvadorean condiment resembling coleslaw is customarily paired with pupusas. -- posted by Valeria

Curtido De Repollo - El Salvadorean Cabbage Salad

Fri, 26 Jan 2007 23:28:18 -0500

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas. -- posted by What's Cooking?

Guatemalan Style Black Beans

Fri, 19 Oct 2007 00:47:45 -0400

These beans are tasty yet very simple to put together. I got this recipe from my Guatemalan boyfriend's aunt. Hope you enjoy. -- posted by Jennifer 1979

Chimol (Salvadoran Radish Salsa)

Thu, 13 Mar 2008 02:44:20 -0400

A healthy, fresh and delicious salsa that utilizes the wonderful radish. This is a Salvadoran recipe that is traditionally served with carne asada, but it also goes great with fish, tofu or chicken. It even is wonderful as a dip for tortilla chips or veggies! :) -- posted by grumblebee

Chicken With Rice (Arroz Con Pollo)

Tue, 08 Apr 2008 16:01:05 -0400

"I grew up with this recipe, it is a meal in itself. Serve with slices of buttered bread or corn tortillas. To complete this delicious Latin dish, serve with coffee." -- posted by starkrazi

Guatemalan Salsa

Tue, 03 Jun 2008 00:04:16 -0400

This is an interesting tomato free salsa I found in the 'World Cafe 2' cookbook which celebrates vegetarian recipes from around the world. -- posted by Sarah_Jayne

Guatemalan Tacos

Fri, 06 Jun 2008 19:51:43 -0400

This is from Guatemala. This recipe is from mayantraditions.com. -- posted by Lavender Lynn