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Spicy South American Recipes

© Judy Howle

I came across some links to recipes from several South American countries and found a few good recipes. South American countries are not known for hot and spicy cuisine and it's really not too easy to find spicy recipes, but I kept digging and came up with several that I thought you might enjoy. I sneaked one in from Barbados too! Hope you enjoy them!

DOUG RODRIGUEZ'S ECUADORIAN SHRIMP CEVICHE
from StarChefs

This wonderful recipe was inspired by a trip Doug made to Ecuador. While there he sampled many ceviches, but was impressed by this tomato based shrimp ceviche the most. The recipe includes the popcorn and corn nuts that Ecuadorians traditonally place as garnish on the table when serving ceviche.

[Ceviche is an appetizer that is popular throughout Latin America. The acidity of the lime juice actually "cooks" the shrimp or fish and firms the flesh. - Ed.]
Serves 4

• 1 lb. shrimp, peeled and cleaned
• 1 large tomato, roasted peeled and seeded
• 2 jalapeno peppers, roasted peeled and seeded
• 2 red peppers, roasted peeled seedes
• 1/2 medium onion, roasted
• 3/4 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1/4 tomato juice
• Tabasco
• 1 small tbs. sugar
• salt

Place cleaned shrimp into a pot of boiling water for approx. 2 minutes (no longer) then remove to an ice bath. Place all other ingredients in the blender and liquify. Pour the shrimp over mix and chill.

Garnish

• 1 small whole red onion sliced thin
• 2 tbls. chives, chopped
• 2 tbls. scallions, chopped
• several whole leaves cilantro
• 1 large tomato chopped

Combine all garnish ingredients and toss with shrimp ceviche before serving

To Serve
popcorn
cornnuts

Place shrimp ceviche on individual serving and randomly sprinkle the cornnuts and popcorn around the plate.
FROM NUEVO LATINO © 1996 by Douglas Rodriguez

BAHIAN SHRIMP MUQUECA
(Muqueca de Camarao)
Brazil

• 2 tablespoons dende oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, crushed
• 2 lbs. fresh medium-sized prawns, shelled, deveined
• 1/2 teaspoon salt
• 2 tablespoon fresh lemon juice
• 4 large tomatos, peeled, seeded,chopped
• 2 tablespoons Italian parsley, chopped
• 1 teaspoon black pepper
• 1 fresh red hot cayenne pepper (or sub dried cayenne powder)
• 1 can coconut milk (14 fl. oz.)

Heat the oil in a medium-sized pot and stir-fry the onion until golden brown. Add the garlic and prawns. Stir-fry for 3 minutes. Add the salt, lemon juice, tomatoes, parsley, pepper, cayenne and coconut milk. Simmer for 5 minutes. Serve with Brazilian Rice with coconut milk. Serve 4-5.

Brazilian Rice with Coconut Milk

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