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Appetizers & Snacks

Coctel de Camaron (Mexican-Style Shrimp Cocktail)

Shrimp

Ingredients

Steps

Nutritional information

Cóctel de Camarón (Mexican-Style Shrimp Cocktail)

Thaw shrimp, if needed. Prepare large bowl of ice water. Bring large saucepan of water and 1 tablespoon salt to a boil. Stir in shrimp and remove from heat. Let stand 2–3 minutes until shrimp are pink and opaque. Submerge shrimp in ice water; let chill to 40°F, then peel. 

Juice limes (1/2 cup). Chop onion, tomato, and cilantro coarsely; place in large bowl. Chop jalapeño finely, discarding membranes and seeds if desired; add to bowl. Stir in ketchup, vegetable juice, lime juice, taco sauce, and remaining 1 teaspoon salt. Fold in shrimp. Chill mixture 1 hour.  

Halve avocados, discard pits, and chop flesh finely. Divide shrimp mixture among 6 chilled cocktail glasses. Garnish with avocados. Serve with hot sauce and tostadas, if using. 

Nutritional Information

Cheese-Chorizo Stuffed Peppers

Chop chives; halve peppers lengthwise. Cut cream cheese and spreadable cheese into chunks to soften. Shred Gouda (about 1 cup).

Preheat oven to 400°F. Cut chorizo into small chunks and place in food processor bowl; pulse until finely chopped. Add chives, cream cheese, spreadable cheese, Gouda, red onions, mayonnaise, and hot sauce; pulse until blended.

Spoon about 1 tablespoon cheese mixture into each pepper half; arrange on baking sheet and bake 10–12 minutes until cheese is hot and bubbly. Serve.

Aguacate Relleno (Crab-Stuffed Avocado)

Chop jalapeño, removing inner seeds and membrane if desired. Juice limes (5 tablespoons). Cut avocados in half; remove and discard pits. Coat cut sides of avocados with 2 tablespoons lime juice.

Drain crabmeat. Combine in medium bowl: crabmeat, trinity mix, salt, pepper, mayonnaise, jalapeños, and remaining 3 tablespoons lime juice until blended.

Divide crab mixture evenly among avocado halves; sprinkle with seasoning. Serve.

Bacalaítos (Puerto Rican–Style Salt Cod Fritters)

Seafood

Place cod in large bowl and cover with cold water. Chill 6 hours (or overnight), draining and replacing with fresh water every 2 hours.  

Drain cod. Place in medium saucepan and cover with cold water. Bring to a simmer and cook 25 minutes or until very tender. Drain cod and let stand to cool, then flake finely, discarding bones.

 Chop bell pepper, onions, and culantro finely. Combine cod, bell peppers, onions, culantro, oregano, sofrito, adobo seasoning, club soda, flour, and cornstarch in large bowl. Mix well and let stand 15 minutes.

Place oil in heavy-bottom stockpot (or Dutch oven) and heat to 350°F. Cut limes into wedges.

Ladle ¼-cup portions batter into oil in batches. Fry 2–3 minutes on each side until golden and crisp; drain on paper towels. Serve with lime wedges and mayo-ketchup.

Sweet plantains

Roasted Corn and Plantain Salsa

Preheat oven to 425°F. Chop tomatoes, poblano, and chorizo coarsely; place in medium bowl.

Remove husks and silks from corn. Arrange corn on baking sheet and bake 12–17 minutes until tender and lightly browned. Remove from oven and let stand 2–3 minutes to cool.

Meanwhile, microwave plantains following package instructions. Let stand until cool, then chop into small pieces and combine with tomato mixture.

Slice corn kernels off cobs (2–3 cups) and add to tomato mixture; stir in vinegar, oil, salt, and pepper. Serve with tortilla chips, if using.

tray holding 7 sliders with golden-brown buns

Jackfruit

Vegetarian

Jackfruit Barbecue Sliders

Halve dinner rolls; chop cilantro finely (1/4 cup). Combine in bowl: cabbage, cilantro, lime juice, oil, salt, and pepper. Heat jackfruit following package instructions.

Build sliders by topping bottom halves of buns evenly with jackfruit, slaw, and top buns. Serve.

Instructions

Other preparation methods

Platanos Maduros (Fried Sweet Plantains)

Peel plantains and cut into quarters. Preheat oil in medium saucepan on medium 2–3 minutes. 

Add 4 plantain quarters at a time; fry 4–5 minutes on each side or until golden. Remove and drain on paper towels; season with salt. 

Pork

Colombian-Style Chicharrónes

Preheat oven to 350°F. Cut pork belly into 1 1/2 inch slices, then score each slice's meat side with 3 evenly-spaced cuts, being careful not to go through the skin. Rub the pork with baking soda and salt (wash hands). Place in baking dish and toss with olive oil. Cover tightly with foil and bake 1 1/2–2 hours or until tender and 145°F. Refrigerate until chilled. 

Heat canola oil to 350°F in large, heavy saucepan. Fry pork belly (in batches) 5–7 minutes or until golden brown and crisp. Cut limes into wedges; serve fried pork with lime wedges. 

Colombian-Style Arepas

 Melt butter. Combine in large bowl: corn meal, salt, hot water, and 2 tablespoons melted butter; mix well. Let dough sit 2 minutes to hydrate. Form dough into 20 equal balls, then flatten each ball into a disc. 

Heat large, nonstick sauté pan on medium 2–3 minutes. Add 1 tablespoon each butter and oil to pan. Place 6–8 arepas in pan; cook 4–5 minutes on each side until lightly golden and cooked through. Repeat with remaining butter, oil, and arepa dough; serve warm. 