Ceviche. One of my favorite meals to have - refreshing on a warm day, satisfying but not filling, incredibly healthy and tasty - a beautiful explosion of flavors in every bite. Below is my recipe, but the beauty of ceviche is that it's incredibly flexible you can make your own by creating the flavor profile you want. I've included some thoughts in optionals below to spur your creative juices! Make ahead for an easy weeknight dinner the next day.
As they say in my country, Buen Provecho!
After owning an InstantPot for nearly 3 years, I finally shook the childhood memories of 'Be Careful!' and struck up the courage to start using the Pressure Cooker functionality on it. This recipe (originally from the NYT, but marginally tweaked) quickly became part of our regular rotation - it's remarkably flexible, which you can serve as carnitas tacos, or can serve over rice in whole chunks - either way, the flavor profile of this is OUTSTANDING! If you don't own a pressure cooker, make in the slow cooker for 8 hours on low.
Prep & Marinade: 20 minutes (and 2-8 hours marinade, up to overnight)
Cooking: In pressure cooker, ~1 hour
As they say in my home country, Buen Provecho! Let me know what you think in the comments below.
Let's face it, weekdays are brutal to prepare a nice meal. This recipe definitely takes shortcuts, but provides a nice, hearty meal that you'll love and is pretty healthy - just swing by the grocery store and pick up a rotisserie chicken (if you're close to a Publix, the Mojo Chicken is best), a can of green chiles, tortillas, non-fat Greek Yogurt (if you have none - believe, me, this is a magical solution to keep the filling deliciously moist without the fat!) and use a few spices (including Turmeric, which we should all be having more of because of its health benefits!) and veggies you'll already have at home. On the table in less than an hour, max, and no-one will ever know you didn't slave over the stove all day! Side note, if you're doubting how to make it, check out my Instagram video with step by step instructions at @lloydlcooks.
Prep Time: 15 minutes
Cook Time: 35 minutes
I think most of you know, but I grew up in Venezuela, a country which has a rich, blended cuisine culture. One of the largest populations of immigrants were Spanish - leading to us having traditional Spanish 'tascas' spread all throughout Caracas, which means I grew up having paella. I still crave the leisurely Sunday late lunches, where it took over an hour for the paella to be prepared, and you enjoyed tapas and charcuterie boards while sipping sangria, your mouth watering just a bit more with every passing minute.
All this to say, I'm an unabashed paella snob. I don't believe throwing shrimp on microwave rice constitutes paella. I have spent years honing in on what 'my recipe' will be, starting with a bumpy combination of 2 different recipes I found in Food & Wine, then modifying and taking inspiration from sources such as NYT Cooking, Bon Appetit, and of course, the advice of a few Spanish friend's mothers. A good paella takes quality ingredients, patience, and if you can, homemade seafood broth (we go along making it throughout the year and just throw in the freezer). But, don't panic if you don't have any, as you can get some at the store. Voila, I finally feel comfortable enough to post it!
Cooking Time: 90 Minutes (prep & cooking)
I hope you LOVE this! Let me know what you think in the comments. As they say in my home country, Buen Provecho!
Arepas are a staple of Venezuelan homes, and are different from those made in Colombia or other latin countries. They're eaten for breakfast (frequently with ham and cheese), dinner (with heavier fillings which include many proteins), and especially after clubbing (it's a 99% no hangover guarantee).
Naturally gluten free, Nutritious (the flour is enriched with nutrients) and cheap to make, I haven't found a Venezuelan that doesn't eat them multiple times a week! Frankly, they're what have kept the current crisis in Venezuela from decimating the population. To make them, you'll need Venezuelan Corn Flour (check out the link for the image or to buy) which is available in most latin sections of large retailers.
I've frequently used this marinade which I originally discovered in the NYT, and slowly made modifications over time to. I've used this with tofu, chicken, pork and even fish! I would definitely recommend letting your protein sit in this at least 8 hours (in the case of tofu, overnight) so it can truly absorb these wonderfully complex flavors.
Whisk together all ingredients. Coat proteins in the marinade, cover and refrigerate.