Tapas Archives

Breakfast Toast is the Best Way To Start Your Day!

Leave a Comment / BREAKFAST & BRUNCH / Recipes, Tapas

These easy-to-make breakfast toasts are perfect for a quick weekday breakfast or a lazy Saturday morning brunch! If you’re still messing around with butter and jam, it’s time you kicked it up a notch and tried one of these fun breakfast toasts.

What I love about breakfast toast is that it’s so versatile. You can mix and match spreads and toppings based on what you have on hand. If you’re feeding a crowd, you can serve these up buffet style and let folks make their own versions.

Building The Perfect Breakfast Toast

You need three good layers for your breakfast toast and then a few finishing touches to turn your morning breakfast into a foodie feast.

Your Canvas: You need a good slice of sourdough, it’s hearty enough to stand up to all the fixins’ and the flavor is mild enough to go with just about anything. Other good choices here would be a hearty Italian loaf or ciabatta. Brioche or challah bread are too soft to do the job right.

Your Base: What are you in the mood for, sweet or savory? The base will determine the direction you go with your toppings. The spreads I love to use are goat cheese, avocado mash or almond butter. Goat cheese and avocado are very versatile, and almond butter is so good with fruit!

Toppings: Once you’ve got your base figured out, we’re ready to build! Goat cheese is perfect with berries or smoked salmon. And, avocado mash is delicious with goat cheese, smoked salmon or a fried egg. Almond toast is great with sliced bananas or berries.

Three Toast Combos to Try

Avocado, Goat Cheese and Arugula

I first tried this combo at a local spot in Midtown Miami called La Toast Avocado Bar. It was so good I had to try it at home! It’s so easy and the flavors work so well together. You start with the avocado mash and then top with the arugula, crumbled goat cheese, walnuts and, what really makes this shine, a drizzle of honey. This last ingredient was unexpected when I first tried this toast. I would not have thought to pair honey with avocados, but it was so good that now I add honey to all my breakfast toasts. You need a little golden sweetness in your life, especially in the morning!

Goat Cheese, Smoked Salmon and Fried Capers

This little toast is actually a tapas dish at Bulla Gastrobar, a local tapas restaurant in Miami. Their version had a thick layer of goat cheese on a French baguette, topped with smoked salmon, fried capers and honey. Fried capers sounds like a lot to do in the morning, but it’s super easy and quick to make, you can do it even before you’ve had your first cup of coffee.

Almond Butter Toast with Berries

This is the simplest one to make and the one I have most often. Just top your thick slice of sourdough with a generous spread of almond butter and then add fresh berries, almonds and honey. Nothing can go wrong the rest of the day after this toast! Go to recipe –>

Breakfast is the most important meal of the day, so don’t skip it. Treat yourself to a thick slice with your favorite toppings and a good, strong coffee. Sit down and savor the moment before your day gets started… it will make your day!

Avocado, Goat Cheese and Arugula

Author: Sandi Abbott
Prep Time: 15
Cook Time: 5
Total Time: 20 minutes
Yield: 4 1x
Category: breakfast
Method: toasting

Print Recipe

Description

This avocado toast is a complete meal! Topped with arugula, goat cheese, walnuts and honey, it’s got lots of protein, healthy fats, and just a drizzle of sweetness to make your morning perfect!

Ingredients

Scale

4 slices of sourdough or hearty Italian bread, about 1⁄2 inch thick

2 Haas avocados, peeled and mashed

1⁄4 cup walnuts

2 tablespoons honey

2 cups arugula

2 ounces goat cheese, room temperature

2 teaspoons olive oil

1⁄2 teaspoon salt

1⁄2 teaspoon black pepper (a few twists of a pepper mill)

Instructions

Prep

Peel the avocado and chop into pieces, add 1⁄4 salt, 1⁄4 teaspoon black pepper, and mash with a fork.

Toss the arugula with the olive oil and the remaining salt and black pepper.

Chop the walnuts.

Toast the bread.

Assembly

Spread a quarter of the avocado mash, top with a quarter of the arugula, sprinkle 1 tablespoon of the walnuts and drizzle with honey.

Notes

I like to use sourdough, but other good breads to use would be ciabatta, hearty Itallian, French baguette, multi-grain.

Keywords: best avocado toast, avocado toast ideas, toast for breakfast, brunch toast, breakfast toast

Goat Cheese, Smoked Salmon and Fried Capers

Author: Sandi Abbott
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Category: breakfast
Method: toast, fry

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Description

This toast is super easy to make and so deliciously different. The goat cheese is a great complement to the smoked salmon and the fried capers and honey add contrast and depth. It’s a nice twist to the traditional bagel and lox version and it’s quick and easy for a lazy Sunday morning.

Ingredients

Scale

4 slices of sourdough or hearty Italian bread, about 1⁄2 inch thick

4 ounces goat cheese, room temperature

4 ounces smoked salmon

2 tablespoons honey

2 tablespoon capers, drained

2 tablespoon olive oil

Instructions

Prep

Heat the olive oil, toss in the capers and fry for about a minute (maybe less). Stir the goat cheese to a spreadable consistency. If you were not able to bring the goat cheese to room temperature, microwave for 30 seconds to soften it first.

Toast the bread.

Assembly

Spread each slice with one ounce of goat cheese, one ounce of smoked salmon, 1⁄2 tablespoon of capers, drizzle with honey.

Keywords: breakfast toast, brunch toast, smoked salmon toast, breakfast toast recipes, toast for breakfast

Almond Butter Toast with Berries

Author: Sandi Abbott
Prep Time: 5
Cook Time: 5
Total Time: 10 minutes
Yield: 4 1x
Category: breakfast
Method: toast

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Description

This almond butter brunch toast nutritious and delicious, and takes just a few minutes to make! We used blackberries in our version, but you can use different berries or even swap the berries for a banana. Try it for a delicious start to your day!

Ingredients

Scale

4 slices of sourdough or hearty Italian bread, about 1⁄2 inch thick

8 tablespoons almond butter

2 tablespoons honey

1⁄4 cup walnuts, chopped

1 cup blackberries

Instructions

Toast the bread. Spread 2 tablespoons of almond butter on each slice, sprinkle with 1⁄4 cup blackberries, one tablespoon of chopped walnuts, drizzle with honey.

Keywords: toast for breakfast, breakfast toasts, almond toast, brunch toast, breakfast toast, breakfast toast recipes, almond butter toast

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Steak Skewers With Peruvian-Style Marinade… So Good!

Leave a Comment / APPETIZERS, BBQ, DINNER / Beef, meat, Recipes, Tapas

You’ve got to try these Peruvian-style steak skewers for your next barbecue! Tender sirloin tidbits, lightly charred and bursting with flavor, smothered with a zesty pepper sauce and placed on a bed of fried potato slices… it’s just a party waiting to happen!

Skewers, known as pinchos in Latin cooking, are fun party food and the stuff of epic summer barbecues. Serve these as tapas or as a main course. Feeding a large crowd? You can add some chicken skewers to the mix and you have yourself quite the feast!

Peruvian Lomo Saltado Marinade

What makes these skewers so delicious is the marinade that’s inspired by a very popular Peruvian dish, called Lomo Saltado (stir fried sirloin). The traditional Peruvian stir fry is made with filet mignon or sirloin strips with onions, tomatoes and french fries served over white rice. You’re probably thinking, “rice and french fries?” The first time my daughter and I tried this dish we thought the potatoes were unnecessary, but these spuds soak up all the sauce and become an integral part of this dish!

Now let’s talk about the sauce… the ingredients in traditional Lomo Saltado include soy sauce, ginger, aji amarillo (Peruvian yellow peppers) and vinegar, which are all included in my marinade. My version also includes fried potato slices because it’s a delivery vehicle for the saucy goodness. The potatoes soak up all the juices from the skewers, which is similar to the french fries soaking up the stir fry sauce. You can also make white rice on the side, if you want the full experience.

Top Your Steak Skewers with Zesty Aji Sauce

But the marinade is just the beginning! The mix of tamari sauce and aji amarillo in the marinade really intensifies the umami goodness of these steak skewers. But as good as it is on its own, you can kick it up a notch by topping your steak skewers with a tangy table sauce made with peppers, parsley, vinegar and onions.

This is similar to the ají de la casa sauce served with skewers at a local Peruvian restaurant me and the kids love, Pisco y Nazca. I haven’t cracked the code on all that is in this sauce, but my version gives the steak skewers that same intense, tangy, peppery flavor that makes me want to drink up the sauce.

Peruvian peppers are the main ingredient in this sauce, but I didn’t have fresh ones on hand, so I improvised with jalapeño and Fresno peppers instead. The other ingredients include garlic, shallots, olive oil, red wine vinegar, tomatoes, and lots of finely chopped parsley. You can also use it as a marinade, like I did in my Peruvian-style chicken skewers.

BBQ Good Times

There’s just something so fun about hanging out in your patio or backyard grillin’ and chllin’ with friends! While the skewers are cooking you can enjoy a little sangria or mojitos with tapas. In Miami, we can do this year-round, but we tend to avoid the summer months (too hot to handle!).

I hope you give these steak skewers a try for you next backyard party. Then, tell me all about it!

Steak Skewers With Peruvian-Style Marinade

Author: Sandi Abbott
Prep Time: 9
Cook Time: 45
Total Time: 54 minutes
Category: dinner
Method: grilling
Cuisine: Peruvian

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Description

Try these steak skewers made with sirloin, lightly charred and topped with a zesty pepper sauce and placed on a bed of fried potato slices.

Ingredients

Scale

4 lbs top sirloin

2 tablespoons crushed garlic

½ cup olive oil

½ cup tamari (or use low-sodium soy sauce)

⅓ cup red wine vinegar

1 inch piece of ginger (about 1 tablespoon grated)

1 tablespoon aji amarillo paste

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 tablespoon salt

1 tablespoon oregano

Wooden bamboo skewers

Aji Sauce

1 cup olive oil

¼ cup red wine vinegar

¼ cup cherry tomatoes, salted and roughly chopped

½ bushel flat-leaf parsley, finely chopped, with stems removed

½ Fresno pepper, finely diced and seeded (you can use more if you like spicy)

½ Jalapeño pepper, finely diced and seeded

1 shallot, finely diced

2 tablespoons crushed garlic, (that’s about one head of garlic, maybe more depending on the size)

1 tablespoon salt

1 teaspoon black pepper

Instructions

Make the Aji Sauce

Roughly chop the cherry tomatoes, sprinkle with salt and drain on paper towels. While the tomatoes are draining, pull out a mixing bowl so you can throw in the ingredients as you prep them.

Wash the parsley and dry with paper towels to remove excess water. Then remove the stems and finely chop. To remove the stems, you can use an herb stem stripper or just pinch the stem as you pull on the leaves with your other hand. Finely chop the parsley and add to the mixing bowl.

Cut the Fresno and jalapeño peppers in half lengthwise, remove the seeds and finely chop half of each one. Save the rest for later. Throw the diced peppers into the mixing bowl. Make sure to wash your hands after you’ve handled the peppers and do not touch your eyes!

Marinade & Skewers

Mix all the other ingredients in a mixing bowl.

Place the steak chunks in a shallow glass dish or a ziploc bag and cover with the marinade.

Marinate the steak for four hours or overnight. If the steaks are not fully submerged, make sure to turn them halfway through the marinating time.

Soak the skewers in water for at least two hours before grilling.

Grill the Steak

Cut the steak into 2 inch cubes.

Set the grill to the highest heat and let it preheat for at least ten minutes, preferably twenty. Place the skewers in the center. Cook until the meat gets nice and caramelized, about 3 minutes. Flip and cook the other side until it’s caramelized. This should take about five to eight minutes, but times will vary based on your grill, so use the times provided as a guide.

Notes

Plating Deliciousness: I love to serve these skewers on a bed of fried potato slices. Place 3-4 potato slices in a row and top with one skewer. Spoon the aji sauce on top and you’re good to go. I usually serve these on a cutting board or long serving platter. It’s quite impressive!

Serving Suggestions: Serve these skewers with a tossed salad or grilled veggies.

Nutrition

Serving Size: 8

Keywords: pinchos, steak skewers, beef skewers, steak pinchos

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Fried Rice Balls Made With Cuban Arroz Con Pollo Is A Great Way To Use Leftovers

Leave a Comment / APPETIZERS, CUBAN, RICE DISHES / Recipes, Tapas

Fried rice balls are not usually a Cuban thing, but they are a delicious Cuban appetizer when you make them with arroz con pollo. These are essentially arroz con pollo fritters, so it’s surprising that it’s not a Cuban thing because we make fritters from just about anything, and we have so many rice dishes.

I first got the idea to make these from Finka Table and Tap, a local restaurant serving Latin fusion food in Miami. They have these on their menu and I just loved them so much I couldn’t wait to try them at home. My mom tried these and loved them too, so they have the Cuban seal of approval.

These rice balls are a perfect way to turn leftover Cuban chicken and rice into great tapas. And I gotta say I so love a tapas party made with leftovers… like picadillo empanadas or ropa vieja sandwich and now these arroz con pollo fritters.

How To Make Rice Balls

My son tells me that these fried rice balls are an Italian appetizer known as arancini, made with leftover risotto. My Cuban arroz con pollo a la chorrera that I made a few days ago uses a short grain rice very similar to risotto. So I can use my arroz con pollo to make a similar rice ball. The sticky rice keeps its shape nicely. But the recipe won’t work as well with long grain rice.

Ingredients for the fried rice balls:

2 cups leftover Cuban arroz con pollo a la chorrera
¾ cups shredded mozzarella cheese
½ cup sifted all-purpose flour
1 cup panko break crumbs
2 eggs
Vegetable oil for frying

I took a ¼ cup of rice and shaped into a patty, added about a tablespoon of shredded cheese to the center and shaped into a tight ball. I tried making these with cubes of mozzarella, but the cheese didn’t melt enough when you cooked it. So, I used the shredded cheese. It can get a bit messy stuffing the balls with the shredded cheese, but it doesn’t have to be perfect. Just make a nice, tight rice ball and then freeze for about ten minutes so they’ll hold their shape while you’re frying.

Then take them out of the freezer, dredge them through flour, dip them in beaten eggs and coat with panko breadcrumbs. You can stick them in the freezer while you heat up the vegetable. Also, fry these on high heat, since they don’t need to be cooked through. This way, the rice balls don’t fall apart. I fried them for about two minutes per side on medium-high heat.

It’s that easy! I like to serve mine with a little siracha mayo. You can buy this ready-made or easily make your own with about a third-cup of mayo and a teaspoon of sriracha sauce. It’s a perfect sauce for these fried rice balls!

You can also make these fried rice balls with leftover paella rice or risotto. And you can stuff them with other types of cheese. Experiment with whatever you have on hand. Add a little wine and you’ve got a tapas night!

Try making my Cuban arroz con pollo or paella mixta first and then make the rice balls with the leftovers. Tell me how you like them!

I love cooking with leftovers because it can be fun finding creative ways to turn the week’s leftovers into party food. It’s like recycling… it’s good for us and good for the environment.

But I almost threw this rice away and missed my chance to make the fried rice balls. I had made a delicious arroz con pollo a few nights ago and had just a bit left, not enough for another night. So it was off to the trash. But then I remembered the arroz con pollo fritters I had at Finka Table & Tap and my leftover rice became this amazing appetizer.

The reason I share this story is because we tend to throw away things that can have a second life, and I’m not just talking about food. Sometimes it’s a part of ourselves or our past. But our past can be recycled. Even our pain can be put to good use in helping someone else. God has taught me that in His economy, nothing is wasted. So I’m always looking for ways to turn ashes into beauty… and leftovers into Cuban appetizers.

I encourage you to find ways to recycle and find the beauty even in used things.

Fried Rice Balls Made With Cuban Arroz Con Pollo Is A Great Way To Use Leftovers

Author: Sandi Abbott
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 9 balls 1x
Category: appetizers
Method: frying
Cuisine: Cuban

Print Recipe

Description

Fried rice balls made with Cuban arroz con pollo are a fun way to turn leftover rice into a Cuban tapas party!

Ingredients

Scale

2 cups arroz con pollo a la chorrera

3/4 cups shredded mozzarella

1 cup panko breadcrumbs

1/2 cup sifted all-purpose flour

2 eggs, beaten

2 cups vegetable oil for frying

Optional:

Sriracha mayo (1/3 cup mayo with 1 teaspoon sriracha)

Instructions

Prep:

Pulse the panko breadcrumbs to make the crumbs just a bit smaller (or stick in a ziplock bag and crush for a bit)
Take 1/4 cup of rice and shape into a patty. Add 1 tablespoon shredded mozzarella to the center and shape into a tight ball.
Place rice balls in the freezer for ten minutes
Dredge the rice balls through flour, dip in beaten egg and coat in panko bread crumbs.
Stick the rice balls in the freezer while you heat the oil for frying

Cook:

Heat two cups vegetable oil for frying over medium heat
Test the oil by throwing in a bit of panko to see if it’s sizzling hot
Once it’s sizzling, add the rice balls a few at time so you don’t crowd them
Fry the rice balls for two minutes on each side
Drain on paper towels

Serve with sriracha mayo.

Nutrition

Serving Size: 1 ball

Keywords: Rice Balls Recipe, How to make rice balls, fried rice balls, cuban chicken and rice, arroz con pollo, cuban arroz con pollo, stuffed rice balls, arancini rice balls

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Chicken Croquettes Are A Super Popular Cuban Appetizer

2 Comments / APPETIZERS, CUBAN / Chicken, Recipes, Tapas

Chicken croquettes are the bomb! (Or, as my kids would say… FIRE!) If I could only eat one Cuban appetizer for the rest of my life, I think I would have to go with chicken croquettes! Crunchy on the outside with a creamy chicken filling made with bechamel sauce, these hearty little darlings travel well, can be eaten for breakfast, lunch, afternoon snack, or by the tray full at parties. Cubans wouldn’t know how to throw a party without these!

Croquettes are an all-star Cuban appetizer. You’ll find them at every Cuban birthday party, baby shower, happy hour, or holiday gathering. And they come in so many flavors, including chicken, ham, fish, meat, or cheese. Today, we’re going to zero in on chicken croquettes because I had leftover chicken, and this chicken croquette recipe is the best way to use up the chicken. That’s the other thing about croquettes. They are a great way to use leftovers!

What Are Chicken Croquettes

Croquettes are made with minced, seasoned meat that’s incorporated into a bechamel sauce and then breaded and fried to make delectable tapas food. They are great by themselves, with saltine crackers or in a sandwich with lettuce and tomato.

Known as croquetas in Spanish, these tasty appetizers are originally from French but became a tapas favorite in Spain. From there, they made their way to Cuba and the rest of the Latin American and Caribbean region. Chicken and Ham croquettes are very popular for parties because just about everyone likes these flavors. But you can find them in all kinds of flavors at Cuban bakeries and restaurants, including codfish and chorizo flavors. Or a combination of flavors like ham and Manchego cheese.

How to Make Croquetas de Pollo

The key component to making croquettes is the bechamel sauce. Once you’ve got that down, the rest is relatively easy. You need just a few basic ingredients:

Finely chopped or minced chicken
Finely diced onion
Butter
Crushed garlic
Flour
Milk
Nutmeg
Salt and pepper
Cooking wine
Parsley (optional)
Breadcrumbs and eggs for the coating
Frying Oil

I usually make these croquettes with leftover rotisserie chicken, but you can use any chicken leftovers. If you don’t have leftovers, you can poach two chicken breasts until cooked through and let cool. If you’re using the leftover rotisserie, save the drippings to add the sauce, they are great for seasoning your chicken croquettes. Pulse the chicken meat in a food processor until finely minced, then set aside.

Heat the butter in the skillet and cook the onion and garlic until softened but not browned. Blend the milk, flour, nutmeg, salt, and pepper and add to the skillet. Cook until the sauce thickens. You should be able to run a spoon across the bottom of the pan and leave a path. Add the chicken, pan juices, and cooking wine and mix to combine. My mom likes to use Move the mix to a bowl and bring it to room temperature and then refrigerate overnight. You must give the mixture a chance to rest and chill. If the mix is not thoroughly chilled, the croquettes will burst open when you fry them. That’s no bueno.

The next step is the coating. Beat two eggs in a bowl and add 2 cups of cracker meal to another bowl. Take about 2 tablespoons of the chicken croquette mix and shape into a ball, then slightly flatten into an oval. Do this with all the mixture. Once you have the croquettes shaped, dip them in the egg and then the breadcrumbs and repeat the process.

Once they are all coated, you can store the chicken croquettes until you’re ready to eat them, or you can fry them right away. I like to chill them for about an hour before I drop them in the frying oil. This way, there’s less of a chance of them bursting as you cook them. The bursting happens because the interior of the chicken croquette is already cooked. As the outside gets heated and cooked, the internal temperature rises. If it’s not cold enough, the inside can overheat and burst. Fry them in hot oil until they are golden on each side.

Croquettes are best when you eat them while they are still hot because the outside coating is crunchy. But they keep very well and can be eaten at room temperature or even heated up later. That’s what makes these tasty little Cuban appetizers such a crowd pleaser!

Want more Cuban appetizer recipes? Check out my Cuban Tapas Party recipes!

Looking for a Good Cuban Cookbook?

I love the The Versailles Restaurant Cookbook affiliate link! The recipes are very authentic and traditional, similar to what I grew up eating. They have several croquette recipes including ham and codfish croquettes, plus other popular Cuban recipes.

Chicken Croquettes Are A Super Popular Cuban Appetizer

Author: Sandi Abbott
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
Yield: 15–18 1x
Category: appetizer
Method: frying
Cuisine: cuban

Print Recipe

Description

Chicken croquettes are crunchy on the outside with a creamy chicken filling made with bechamel sauce. They make a great snack or appetizer.

Ingredients

Scale

2 Cups Finely chopped or minced cooked rotisserie chicken (reserve pan drippings)

1/4 cup finely diced yellow onion

2 tablespoons butter

1 teaspoon crushed garlic

3/4 cup flour

1 cup milk

Dash nutmeg

1 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon cooking wine

1 tablespoon fresh minced parsley (optional)

Coating
2 eggs

2 cups cracker meal

2 cups vegetable oil

Instructions

Prep

Finely chop the onion and crush the garlic. Mince the parsley, if you’re using.

Pulse the chicken.

Blend the milk, flour and spices in the blender.

Cook

Heat the butter in the skillet over medium heat and cook the onion and garlic until softened but not browned.

Add the milk mixture and cook until the sauce thickens. You should be able to run a spoon across the bottom of the pan and leave a path.

Add the chicken, pan juices, and cooking wine and mix to combine. Taste and adjust seasons as desired. I sometimes add a little salt or pepper, depending on the seasoning used in the rotisserie chicken.

Chill

Move the mix to a bowl and bring it to room temperature and then refrigerate overnight.

Coat

Beat two eggs in a bowl and add 2 cups of cracker meal to another bowl. Take about 2 tablespoons of the chicken croquette mix and shape into a ball, then slightly flatten into an oval. Do this with all the mixture. Once you have the croquettes shaped, dip them in the egg and then the breadcrumbs and repeat the process. Chill the croquettes for an hour before frying.

Fry

Heat the oil over medium heat and test with a bread crumb before dropping in the croquettes. Make sure to fully coat the croquettes with the oil and fry until golden on each side. Gently turn them to keep them from bursting. Fry them in small batches so you don’t crowd them. It takes about 6 minutes too fry each batch. Drain on paper towels to cool a bit and then devour!

Notes

You must give the mixture a chance to rest and chill. If the mix is not thoroughly chilled, the croquettes will burst open when you fry them.

You can also freeze at this point. They freeze well and can be kept in a ziplock bag or container for up to 6 months. You can fry them frozen, too.

Nutrition

Serving Size: 2 croquettes

Keywords: Chicken Croquettes, Chicken Croquettes Recipe, How to Make Chicken Croquettes, Cuban Appetizers, Cuban Appetizers, What are chicken Croquettes, croquettes, croquetas, croquetas de pollo

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Malanga Fritters (Frituras de Malanga) Have Such A Great CRUNCH!

Leave a Comment / APPETIZERS, CUBAN, VEGETARIAN / Recipes, Tapas

What I love the most about malanga fritters is the CRUNCH! Frituras de malanga, as they are called in Spanish, are a super crunchy Cuban appetizer that’s quick and easy to make. My daughter and I love them, especially with a drizzle of Sriracha mayo or lime cilantro sauce. It’s a super Cuban recipe but not as popular as maduros or plantain chips. Well, I’m glad I can give these malanga fritters a little hype today, because they do deserve it!

What Is Malanga?

Here I am waxing poetic about malanga fritters, and you’re probably wondering what the heck is a malanga?! Malanga is a root vegetable that’s very common in Latin America and the Caribbean. It’s creamier than a potato and more nutrient-dense. And the skin is hairy… I know, that sounds weird! It’s also skinnier than a potato.

Malanga is a great source of fiber and very easy on the stomach. In fact, when Cubans have any stomach issues, the home remedy is a nice bowl of mashed malanga (puree de malanga). Read this article to learn more about the health benefits of malanga.

Malanga is also used in soups instead of potatoes. We make a delicious cream of malanga soup that’s actually very popular and featured on most Cuban restaurant menus.

If you can’t find malanga for this recipe, you can try using taro. While not the same, the two are pretty similar and sometimes sold interchangeably.

Ingredients for Malanga Fritters

The ingredients list is super short and simple for this one:

Malanga
Minced Onions
Minced Parsley
Garlic Powder
Salt
White Pepper
Vinegar

The onions and the parsley should be finely minced. You’ll notice in my recipe photos there are some bigger pieces of parsley… that’s just mami (aka Bean Train) doing her own thing while my back was turned ? I think it’s better when everything is finely minced, but mami likes chunky stuff. You decide which version you like best (but try mine first!)

How to Make Frituras de Malanga

These fritters have very few ingredients, so it’s an easy Cuban recipe to make. The most difficult thing is grating the malanga because it can get a bit slippery. Not slimy, just slippery so it makes grating a bit of a challenge. Weird, right? I use a paper towel to hold the malanga in place as I’m grating it. You can process it in the food processor, but the texture is better if you grate it.

Once you’ve heated the oil in a frying pan, drop the malanga mix by tablespoons into the hot oil. What type of spoon you use to drop the dough into the batter will determine the shape. My mom always used a heaping spoonful and they come out an irregular oval, like you see in some of the photos. I like to use a mini ice cream scooper to give them a more rounded look. Also, you can make the malanga fritters a bit bigger, but I like how crunchy they are when they’re small. I serve them with a lime-cilantro sauce or Sriracha mayo. It just kicks it up a notch?

As with most fritters, frituras de malanga are best eaten hot. They tend to get soggy if you let them sit too long. So, I suggest you make as many fritters are you think your crew will eat and save the remaining dough in the fridge to make another day. The dough keeps in the refrigerator for a few days. This recipe should make about 24 fritters.

If you can find malanga, I hope you give these a try. This is a delicious Cuban appetizer to serve at your next tapas party… with a glass of sangria, of course. ¡Buen provecho!

Want more recipes for Cuban appetizers? Check out my Cuban Tapas Party recipes!

Malanga Fritters (Frituras de Malanga) Have Such A Great CRUNCH!

Author: Sandi Abbott
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 24 1x
Category: fritters
Method: frying
Cuisine: Cuban

Print Recipe

Description

Ingredients

Scale

2 cups grated malanga (about 3 malangas)

½ cup finely diced onion

1 teaspoon grated garlic

2 tablespoons finely chopped parsley

2 teaspoons salt

½ teaspoon white pepper

1 tablespoon white vinegar

1 beaten egg

2 cups vegetable oil (for frying)

Instructions

Peel and grate the malanga using a box grater affiliate link (or use a food processor). While you can use a food processor, the texture is much better if you grate it. The last little bits are hard to grate, so you may want to use the food processor for those bits or discard them.

Finely dice the onions and the parsley. (My mom tends to leave the parsley a bit bigger, but I prefer it finely diced!)

Malanga Fritter Dough

Add the rest of the ingredients to the grated malanga. Taste and adjust the salt and pepper.

Malanga Fritters

Heat the vegetable oil in a medium frying pan on medium-high heat for about 5 minutes, then drop the malanga mixture by tablespoonfuls into the hot oil. Fry for about 7-8 minutes or until golden brown. Drain on paper towels. Add a little salt and serve.

Makes 24 fritters.

Equipment

Box Grater

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Notes

Grating the malanga is a bit of challenge because malanga is slippery. I use a paper towel to get a firmer grip on the malanga. You need to use the side of the grater with the smallest holes.

Fry only the ones you intend to eat right away, as fritters get soggy if you let them sit too long. Then, you can refrigerate the uncooked dough for another day. The dough keeps for a few days in the fridge.

Serve with sriracha mayo or lime cilantro sauce.

Nutrition

Serving Size: 2 fritters

Keywords: malanga, malanga fritters, frituras de malanga, cuban appetizers

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Pan Con Tomate Is An Easy Spanish Tapas

Leave a Comment / APPETIZERS, BREAKFAST & BRUNCH, CUBAN, VEGETARIAN / Recipes, Tapas

Pan Con Tomate is a very traditional Spanish tapas that is deceptively simple and so, so amazing! I must confess that I just recently tried this, although it’s something my mom loves and has told me about literally for decades. It just seemed too simple to be a “thing.” But I stand so, so corrected!

Pan Con Tomate is basically bread with tomato… see what I mean? It sounds so basic, so meh. But don’t dismiss it until you’ve tried it!! It’s similar in taste to Italian bruschetta but simpler, more subtle, and a great complement to a Tabla Mixta (cheese and charcuterie board). You can eat it on its own or pile on some cheese and Spanish ham.

I tried Pan Con Tomate for the first time at Bulla Gastrobar, one of my favorite tapas bars in Miami. We ordered a Tabla Mixta and an order of Pan Con Tomate to go with it. And sangria, of course! I devoured it. I just couldn’t wait to make it at home and show it to you!!

Super Easy Recipe

This requires no cooking and can really be done with just four basic ingredients in ten minutes tops. The tomato topping is literally grated tomato with a bit of salt and pepper. That’s it! Here are the steps:

Cut the baguette loaf into 3-4 pieces crosswise and then split each piece in half, like you would for a sandwich. Or you can cut it into thin diagonal slices, similar to crostini.
Brush a little olive oil on the bread and toast it.
Cut a tomato in half and gently squeeze to remove most of the seeds. Then grate each half into a bowl using a box grater. Add a little salt and pepper.
Cut a garlic clove in half and rub it on the toasted bread.
Spread a layer of the grated tomato on top of the garlic-rubbed toast.
Drizzle with a bit of olive oil.
Pile on extra toppings if you’re so inclined.
Daintily devour it with wine or sangria.

Easy to make and easy to make it disappear!

Quality Ingredients Go Into This Pan Con Tomate Recipe

The beauty of this Spanish tapas dish is that it’s so very simple to make. But for this Pan Con Tomate tapas to shine and be all it’s meant to be, you need quality ingredients to build it. Here’s what you need:

Loaf of Bread – You need a good quality loaf of French bread or Ciabatta for this Pan Con Tomate recipe. I used a baguette loaf from a great local baker – shout out to Zak the Baker bread, available at my local Whole Foods.

Tomato – You want a nice, firm, vine-ripened tomato for this. I tried an heirloom tomato, thinking that would be best, but I found it not as good as the vine-ripened tomatoes.

Garlic – make sure to use fresh, fresh garlic! I tried this recipe with some poor little leftover garlic cloves the first time I made the Pan Con Tomate, and the garlic flavor was not strong enough.

Olive Oil – You need a drizzle of good quality olive oil. It brightens things up and adds just the right notes. Has to be olive oil.

Prosciutto – This is optional, but I highly recommend it! The traditional ham to use for this is Spanish Iberico Ham or Serrano Ham. But me and my peeps really love prosciutto, so I used that instead.

Manchego Cheese – Again, totally optional, but a great addition.

This is the perfect, easy start to a lovely meal or tapas party. Or a great way to get date night off to the right track ?

Try it with a pitcher of red wine sangria… now you’re talkin’!

I must admit I can be such a brat! For years my mom would gush about how good Pan Con Tomate (bread with tomato) was. And how she grew up eating Pan Con Aguacate (bread with avocado – aka avocado toast), and I would roll my eyes and refuse to try them.

When I was growing up and hearing about these dishes, it sounded so ethnic. It was stuff old Cubans ate, but not for young Americans. I just wanted to be American and eat hamburgers and apple pie. I suppose every immigrant child goes through a phase like this as they try to assimilate and fit in with other kids.

Now the joke’s on me, because everybody loves avo toast and my trendy tapas bar serves Pan Con Tomate. I really should have listened to my mother. ?

Pan Con Tomate Is An Easy Spanish Tapas

Author: Sandi Abbott
Prep Time: 5
Cook Time: 5
Total Time: 10 minutes
Yield: 8 1x
Category: appetizers
Method: toast
Cuisine: spanish

Print Recipe

Description

This simple and delicious Pan Con Tomate is a traditional tapas recipe that’s super quick and easy to make. It requires no cooking and can be done with just four basic ingredients in ten minutes tops. Try it with a little prosciutto, wine and cheese. You’ll love, love it!

Ingredients

Scale

Loaf of French baguette bread

1 garlic clove

¼ cup olive oil, more or less (I usually don’t measure this, just drizzle as I see fit 😉

3 vine-ripened tomatoes

Salt and pepper

Instructions

Cut the baguette loaf into 3-4 pieces crosswise and then split each piece in half, like you would for a sandwich. Or you can cut it into thin diagonal slices similar to crostini.
Brush a little olive oil on the cut sides of the bread and toast it.
Cut the tomatoes in half and gently squeeze to remove most of the seeds. Then grate each half into a bowl using a box grater affiliate link. Add a little salt and pepper to taste.
Cut the garlic clove in half and rub it on the cut sides of the toasted bread
Spread a layer of the grated tomato on top of the garlic-rubbed toast
Drizzle with a bit of olive oil
Cut into smaller pieces if desired
Optional: top with Iberico ham or prosciutto

Notes

Serve with cheese and charcuterie board.

Calorie count does not include ham.

Nutrition

Serving Size: slice

Keywords: Pan Con Tomate, Pan con tomate recipe, spanish tapas, traditional spanish tapas

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Fruity Sangria Recipe That’s So Easy and Delicious

Leave a Comment / APPETIZERS, DRINKS, ENTERTAINING / Recipes, Tapas

I just love this fruity sangria recipe! My hubby said it was the best sangria he’s had, and we have had our fair share of sangria ???

Sangria is just such a party drink! You can dress it up with whatever fruit you fancy and make it more or less strong, just right for your crowd. Can you just picture yourself with a pitcher of sangria (to share, of course), a nice cheese board or some BBQ tapas on a lazy Saturday afternoon? I know I can!

What is Sangria?

Some of you may be wondering what I’m going on about. Is sangria a cocktail? Is it a wine?

Sangria is a Spanish wine punch made with red wine, liquor, fresh fruit, a little mixer, and a dash of sweetness. It’s usually served with Spanish tapas, cheese boards or appetizers. Sangria is served cold, with ice cubes. It’s like a wine cooler but sooo much better!

Sangria is definitely on the sweet side so you can easily drink more than you realize. It tastes so good and refreshing that I can overindulge (I’m a lightweight and feel tipsy after two glasses of wine). That’s why I usually water down my glass with a little extra ice.

What’s The Best Wine For Sweet Sangria?

You can use any sweet red wine, but it doesn’t have to be a specific one. I used Merlot for this fruity sangria recipe, but you can use pinot noir, zinfandel, or a red blend. Depending on the wine you use, you may want to adjust the amount of sweetness you add.

The other beauty about sangria is that you can use a cheap red wine, so it’s perfect for a crowd. You can also adjust the potency by adding more or less of the mixers and ice cubes.

What Fruit Goes In Sangria?

Oranges and limes are the most common fruit for sangria. My fruity sangria recipe has oranges, limes, and apples, but you can add other fruits if you like. For example, you can try it with blueberries, grapes, or strawberries. However, it shouldn’t be something that can get too mushy, so I would avoid bananas.

How To Make Sweet Sangria At Home

You can buy sangria ready-made at the store and just add fruit. But what’s the fun in that? Sweet sangria is easy to make and only takes ten minutes. Here are the ingredients you need for this fantastic wine punch. You can start out with my fruity sangria recipe and then adjust the amounts of each ingredient to suit your tastes. I tend to like my sangria on the sweet side and not so boozy, but you can add more or less of brandy, less mixer or simple syrup to suit your palate.

Red Wine – you can use merlot, pinot noir, zinfandel, red blends. Cheap wine is fine!

Mixer – you can use lemon-lime soda. I used Sprite.

Brandy – if you don’t normally have brandy at home, buy a small bottle just for sangria. Cheap brandy is fine for this, too.

Triple Sec – this is an orange liquor. You can buy an inexpensive non-alcoholic version at the grocery store. Or you can use Cointreau or Grand Marnier if you have them on hand.

Simple Syrup – you can buy this where you find the cocktail mixers at your local grocery store. Or you can make it yourself. It’s just equal parts water and sugar heated together to give the sugar a chance to dissolve.

Orange Juice – I really prefer fresh squeezed for this. You don’t need a lot, about two oranges will do. Or use the orange juice you have on hand.

Fresh Fruit – definitely use oranges and limes and then add other fruits you like. I like to keep it simple so I go with oranges, limes and apples. Just don’t use Granny Smith, it’s not sweet enough.

Ice Cubes – Sangria is served cold, over ice. You can add more or less ice depending on the potency you want.

Tapas – you need this too! You can’t drink sangria without a little noshy food, it’s criminal!

OK, noshy is a made-up word that I love to use. So a definition is in order. Noshy means foods with the potential to be nosh.

Nosh Definition: (Origin: Yiddish) a snack or light meal

Sangria Y Tapas Are A Power Couple!

Sangria y tapas go together like white on rice. You can make a simple cheese board with one or two cheeses, some crostini and a little salami or prosciutto. Add a few olives and nuts in for good measure. Or you can try some of my tapas recipes.

Here’s a very simple cheeseboard you can make:

Manchego Cheese
Tetilla Cheese (if you can’t find this cheese, substitute a mild cheese like mozzarella)
Serrano Ham or Prosciutto
Spanish Chorizo
Spanish Olives
Candied Walnuts
Guava Marmalade

This fruity sangria recipe and the cheese board are quick and easy to put together and make for a lovely little party starter or date night. Cheers to you and yours!

Fruity Sangria Recipe That’s So Easy and Delicious

Author: Sandi Abbott
Prep Time: 10
Total Time: 10 minutes
Yield: 6 1x
Category: cocktail
Method: mix
Cuisine: Spanish

Print Recipe

Description

This fruity sangria recipe is quick and easy to make and so delicious! It’s a great way to get the party started!

Ingredients

Scale

1 bottle Merlot (750 ml)

½ cup Sprite

3 ounces Triple Sec

2 ounces freshly squeezed orange juice (about 2 oranges)

1 ounce Simple Syrup

1 ounce Brandy

1 Orange

1 Lime

1 Apple (I used gala, but any sweet variety is fine – just not Granny Smith)

Ice Cubes

Instructions

Slice the orange and then cut in half. Slice the lime and dice the apple. Set aside.

Pour the wine into a pitcher. In a cocktail shaker add the Sprite, Triple Sec, Orange Juice, Simple Syrup and Brandy. Fill with ice cubes and shake. Strain the contents of the cocktail shaker into the pitcher with the wine. Add the fruit and the ice cubes and serve with tapas!

Notes

If you don’t have a cocktail shaker, you can just mix in a bowl or a separate pitcher. By mixing with the ice cubes, the ingredients get cold and you won’t have to use as much ice, if you want the sangria to be a bit stronger.

Nutrition

Serving Size: 6

Keywords: Fruity Sangria Recipe, Summer Sangria, red wine sangria, red wine sangria recipe, sweet sangria, sangria y tapas, how to make sangria, merlot sangria, wine punch

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Grilled Sausage and Peppers Montaditos For Easy BBQ Tapas

Leave a Comment / APPETIZERS, BBQ, ENTERTAINING / Recipes, Tapas

These little grilled sausage and peppers open sandwiches made with Argentinian sausage are perfect for summer grilling! They are super easy appetizers to make while you enjoy a glass of sangria as you’re grilling this summer. They can be a starter for an epic summer barbecue or part of a no-fuss tapas party. They are so satisfyingly delicious and fun to make!

What is a Montadito

If you’re not familiar with montaditos, it’s time you guys met. I know you’ll hit it off ?

Montaditos are a type of Spanish tapas that are mini sandwiches. They are similar to sliders and canapes. Basically, you pile on your favorite meat and toppings onto little bread sandwiches or bread slices. Once you get the hang of making them, you’ll discover all sorts of toppings to try. Consider this post your license to get creative on your own little bread canvases!

Grilled Chorizo Toppings

This little grilled sausage and peppers montadito is my take on choripan, a popular Argentinian street food made with grilled chorizo topped with chimichurri. My version is bite-sized, and also includes grilled peppers and onions with cilantro chimichurri sauce.

Chorizo is an Argentinian sausage you should be able to find at your local grocery store. But if you can’t, substitute Italian sausage.

Summer Chill Grill

I love how chill this grill recipe is! It takes very little prep and everything cooks together on the grill at about the same time. You just need to make the chimichurri sauce ahead of time. So once your guests arrive you can hand them a glass of wine or an ice-cold beer and drink and chill with them by the grill.

Throw the sausage, peppers, and onions on the BBQ while you hang out in the backyard with your guests. The sausages and veggies cook in about 10 minutes, and you can add the bread slices on the top rack as the other items are finishing up.

Then, remove everything from the grill and slice up the sausages into thick diagonal slices and the peppers into ribbons. Place a slice of sausage on the toasted bread and pile on the peppers and onions and top with a drizzle of chimichurri sauce.

Summer Grilling Menu Idea

Once you’ve done a little noshing on these little choripan slices with your friends, you can start grilling your main dish. May I suggest churrasco steak with chimichurri sauce to keep the Argentine theme going? Keep it simple with a Grilled Veggie Salad so you don’t have to keep going in and out of the kitchen. Finish off with a little ice cream for dessert. It’s so easy, breezy!

Give these montaditos with grilled sausage and peppers a try and let me know how you like them. ¡Buen provecho!

Grilled Sausage and Peppers Montaditos For Easy BBQ Tapas

Author: Sandi Abbott
Prep Time: 20
Cook Time: 10
Total Time: 30 minutes
Yield: 8 1x
Category: appetizer
Method: grilling
Cuisine: Argentine

Print Recipe

Description

These mini-sandwiches, called montaditos, are piled high with grilled sausages and peppers and onions and drizzled with chimichurri sauce. A delicious take on Argentinian choripan that’s perfect for your next barbecue.

Ingredients

Scale

1 loaf French Bread

1 package chorizo (Argentinian sausage) – 5 links

2 red bell peppers

1 large red onion

Chimichurri sauce

Instructions

Preheat: Heat a grill to medium heat.

peppers and onions

Prep:

Prepare the chimichurri sauce. You can do this one day in advance to give the flavors a chance to deepen.
Cut the bell peppers and remove the ribs and seeds. Cut in as large a piece as you can. I usually cut the tops and bottoms off and then cut the body into 3 large pieces that can lay flat on the grill.
Peel and slice the onion into thick slices (just under half an inch). If the slices are too thin they’ll fall apart on the grill.
Slice the baguette bread into ½ inch thick slices.
Brush the veggies lightly with oil and sprinkle generously with salt and pepper. Let the veggies sit for about 10 minutes before putting them on the grill.
Brush the bread with oil and set aside until the last 2 minutes of cooking time.

Cook:

Grill the veggies until they have some char and color but aren’t burned. Grill the sausages until they are cooked. Don’t poke the sausages as you grill them because the juices will drain and you’ll end up with a dry sausage.
Sausage temperature should be about 160 degrees. Grill times will vary based on your grill and the thickness of the veggies. But following are my grill times:
Onions Bell Peppers: about 5 minutes per side for a total of 10 minutes
Sausages: 10 minutes total, turning them as you go so all sides get cooked evenly.
Bread slices: 1 minute on each side, total of 2 minutes, placed on the top rack for indirect heat (really depends on the thickness and where you place them on the grill). They should be lightly toasted.

Assembly:

Remove the veggies and sausages and give them a few minutes to rest. If you plan to remove the charred skin on the red bell peppers, place them under a foil tent to steam a bit to make the skin removal easier. (I like the char, so I skip this step)
Slice the peppers into ribbons. The onions will be easy to pull apart once they are off the grill.
Slice the sausages diagonally into about ½ inch slices.
Top each slice of bread with a slice of sausage, add a few ribbons of peppers and a few onion rings.
Drizzle with chimichurri sauce.

Notes

The measurements are pretty fast and lose. You can adjust the thickness the bread and sausages to your liking and pile on as much of the onions and peppers as you like. Same goes with the sauce. The more you add the messier they’ll be, though, so start small and see how it goes.

Calorie count includes chimichurri sauce, but prep time does not. The sauce takes about 30 minutes, but you should give the chimichurri sauce a few hours to let the flavors get to know each other.

Nutrition

Serving Size: 3 slices

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Cuban Appetizers To Make For World Tapas Day

Leave a Comment / APPETIZERS, CUBAN, ENTERTAINING / Recipes, Tapas

Tapas are the best party food, and I can’t think of a better way to celebrate World Tapas Day than with these delicious Cuban appetizers. This is one holiday that’s totally worth celebrating because it’s just made for hanging out with friends, drinking wine, and noshing on party food. So, let’s get the party started with these fun and delicious Cuban appetizers.

World Tapas Day is either June 16 or 17, depending on the calendar you follow. But you can celebrate it anytime you feel like it. I like to celebrate it every month. And I’m sharing some of my favorite Cuban tapas recipes to help get you in tapas party mode.

Spanish Tapas Montaditos

I love, love, love montaditos and you will too when I ‘splain what they are. These Spanish tapas are made of little baguettes filled with delicious meats, cheeses, and other sweet and savory goodies. The Spanish root word for montadito is montar which means to mount. So, these little pieces of bread are mounted with tons of delicious toppings. I like to think of them as my little bread canvas where I can get creative and inventive. Here are two fun Cuban tapas recipes to try.

Cuban Ropa Vieja Montaditos

These impressive little Cuban ropa vieja appetizers are perfect for a tapas party! They come together quickly and can be assembled and finished later. If you don’t have ropa vieja leftovers, you can get the recipe here and enjoy it for dinner the night before. If you don’t have ropa vieja, you can try pulled pork, or use whatever leftovers you do have on hand. Top with a little cheese and olive, pepper, or a little spicy sauce.

Smoked Salmon Toast (Montadito)

I called this recipe Smoked Salmon Toast, but you can also call it a montadito. These smoked salmon toasts are an easy Cuban tapas recipe to make and requires no cooking. Smoked salmon and avocado piled high on a crostini with a lemon and caper gremolata is the perfect dish for breakfast, brunch, or a tapas party. Now, I know these are technically not Cuban, but they are made by a Cuban, and avocado toast is a Cuban thing anyway… we were eating avocado toast (aka pan con aguacate) way before it was trendy ??❤?

Grilled Sausage And Peppers Montaditos

These little grilled sausage and peppers montaditos made with Argentinian sausage are perfect for summer grilling! Enjoy a glass of sangria as you’re grilling this summer. They can be a starter for an epic summer barbecue or part of a no-fuss tapas party. They are so satisfyingly delicious and fun to make!

Pan Con Tomate Traditional Spanish Tapas

This simple and delicious Pan Con Tomate is a traditional tapas recipe that’s super quick and easy to make. It requires no cooking and can really be done with just the four basic ingredients in ten minutes tops. Try it with a little prosciutto, wine and cheese. You’ll love, love it!

Chicken Croquettes Are Party Platter Favorites!

Chicken croquettes are party animals! They are the life of every Cuban party and it’s no wonder. Croquettes are crunchy on the outside with a creamy chicken filling made with béchamel sauce. They are also great as a snack or for breakfast. You can switch things up by swapping the chicken filling with ham or fish. So perfect for tapas!

Cuban Appetizers with Leftover Picadillo

I love to turn my leftovers into tapas party food, especially Cuban picadillo. It’s the perfect filling for tons of Cuban appetizers, like empanadas and stuffed tostones cups. Oh, and quesadillas… not a Cuban appetizer but in the Latin family ?

Beef Picadillo Empanadas

These cheesy ground beef empanadas are a very popular Cuban appetizer that’s easy to make and can be fried or baked. I filled these empanadas with picadillo, but you can try other savory fillings. Ropa vieja (used in the montadito recipe above) would also be great here.

Picadillo Ground Beef Quesadillas

Quesadillas are another great canvas for creating delicious tapas. I love using my leftover picadillo to make these cheesy ground beef quesadillas, but you can use any leftovers you have on hand. That’s one of the many things I love about quesadillas! Just open up your fridge and pull out your leftovers, a little cheese, some peppers, and onions and you got the makings of some great party food.

Stuffed Fried Plantain Tostones Cups

Tostones are twice-fried green plantains and a go-to side dish for many Cuban dishes. But they can hold their own as a Cuban appetizer, especially if you turn them into tostones cups. Follow my tostones recipe to make these fun little cups and then you can fill them with picadillo or ropa vieja topped with cheese. Or fill them with shrimp ceviche cocktail.

Crunchy Malanga Fritters Are Great As An Appetizer or Side Dish

These malanga fritters (aka frituras de malanga) are a super crunchy cuban appetizer perfect for tapas. If you’re not familiar with malanga, it’s a root vegetable that’s creamier and more nutrient-dense than potatoes. They are great on their own, with a little dipping sauce or as a side for soups, stews or salads.

Shrimp Ceviche Cocktail

This Shrimp Ceviche Cocktail recipe is easy to make and is a great, refreshing appetizer for summer parties! I like to serve them with plantain chips or tostones cups, but they are also wonderful with tortilla cups. Ceviche is a popular Latin American appetizer and is usually made with lime juice, onions, and peppers. This version has a tomato base and spicy habanero peppers for a little heat.

Cuban Deviled Eggs

These Cuban deviled eggs, or huevos endiablados, are made with saffron. This Spanish spice is usually used to make paella and adds a subtle and distinctive flavor to this classic deviled egg recipe. Top it with bacon or a Spanish olive and they make a great appetizer for your next tapas party.

Now no tapas party would be complete without a pitcher of sweet sangria. Make a pitcher to enjoy with the great apps by using my Fruity Sangria recipe.

So, now that you’re fortified with some great Cuban tapas recipes and a pitcher of sangria, go forth and party.

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The Best Shrimp Ceviche Cocktail

Leave a Comment / APPETIZERS / Recipes, Seafood, Tapas

This shrimp ceviche cocktail is my husband’s favorite! He doesn’t rave about recipes often, but this is one he loves so much he’ll drink the sauce when all the shrimp are gone. He’s got a thing for sauces!

Ceviche is a popular Latin American appetizer and is usually made with lime juice, onions, and peppers. This version has a tomato base, but it’s not like a shrimp cocktail.

This shrimp ceviche cocktail is based on a Mexican version that adds sliced tomato and ketchup to the mix of onions, peppers and lime juice. The contrast between the acid in the limes and the sweetness of the ketchup is fantastic. And then there’s the heat from the habanero peppers to push it over the top. Habanero peppers are a hot chili pepper used in Cuban cooking. You’ll want to get them when they are ripe (orange in color). If you can’t find habaneros, you can use jalapeños.

Use Cooked Shrimp For This Ceviche

Ceviche is usually raw fish that is cooked in lime juice. But shrimp ceviche is often cooked and then mixed with lime juice and other ingredients. My son worked in restaurants for many years, and while fish ceviche can be raw, they always cooked the shrimp before making the ceviche because it contains some harmful bacteria.

You only need to cook the shrimp for about 1-2 minutes, depending on size. Then dunk them in an ice bath to keep them from overcooking. It’s important not to overcook them, so your ceviche tastes fresh and light, with just enough bite without being rubbery. You can tell when they are done because they turn pink and start to curl into a C-shape.

For this recipe, I used 21-25 count shrimp and cooked them for 2 minutes. But you can use any size you like.

How To Prepare Shrimp Ceviche Cocktail

Preparing ceviche is super easy. You just chop everything, squeeze some limes and mix it all together. The trick to preparing this shrimp ceviche is to use a mandoline to thinly slice the red onions and tomato. While you can eat it right away, I like to let the ceviche sit overnight to soften the onion and meld the flavors.

I use large shrimp for this recipe because the sliced vegetables can be rather large compared to smaller shrimp. But it’s good with medium shrimp too. It really depends on your preference.

Also, it really helps to soak the red onions in a cold bath for a while to remove some of the bite. I start soaking the onions before I get started with peeling the shrimp or cutting the veggies. They also soften a bit more when you let the ceviche sit for a few hours or overnight.

Ceviche Stuffed Tostones Cups

I love to serve this citrusy ceviche in tostones cups. It’s one of my favorite ways to enjoy these little appetizer cups made from fried green tostones. The warm crunch of the tostones cups complements the spicy, limey ceviche for a terrific balance of flavors and textures. It also looks so crazy impressive when you serve it. You can follow this recipe to make the tostones cups from scratch. You may also find the tostones cups in the freezer section. Look for the Goya brand.

Other Great Ways to Serve Shrimp Ceviche

If you can’t make the tostones cups, you can serve this ceviche with plantain strips that you can easily find in your grocery store’s chip aisle. Tortilla cups are also another fun way to serve this ceviche.

But shrimp ceviche cocktail is tasty on its own and can be served in a cocktail glass with extra cilantro or in little tasting spoons. However, you decide to serve it, eat it with friends. They are so much tastier that way!

The Best Shrimp Ceviche Cocktail

Author: Sandi Abbott
Prep Time: 18
Cook Time: 2
Total Time: 20 minutes
Yield: 8 1x
Category: Appetizer
Method: Boil
Cuisine: Mexican

Print Recipe

Description

Ingredients

Scale

2 pounds large shrimp

1 medium red onion

1 medium vine ripened tomato

2 habanero peppers

4 limes

1 navel orange

1/4 cup ketchup

1 bunch cilantro

2 tablespoons olive oil

salt and pepper to taste

Instructions

Prepping the Shrimp: Peel and deveined the shrimp. Set a pot of salted water to boil.

Prepping the Onions: While the water boils, thinly slice the red onion using a mandoline affiliate link. Then place the red onions in a ice-water bath to remove some of the bite. Set this aside.

Cooking: Get a bowl of water and ice ready for the cooked shrimp (you’ll need to get the cooked shrimp to cool immediately). Once the water on the stovetop is boiling, add the shrimp and cooke for 1-2 minutes. The shrimp should turn pink and curl into a C-shape. Immediately remove them from the water add to the iced water.

Prep the rest of the veggies: While the shrimp cools and the onions are soaking, cut the rest of the vegetables.

Thinly slice the tomato using a mandolin (discard the ends).
Remove the seeds and ribs from the habanero peppers and finely chop (be careful not to touch your eyes or mouth when handling the peppers).
Chop the cilantro until you have about a 1/2 cup. You may want to add more or less to taste, and you’ll also want to add some fresh cilantro right before serving.
Juice the limes and the orange, reserve the juice and discard of the fruit.

Mixing: In a large bowl, mix the ketchup, olive oil and lime and orange juices. Add the shrimp and the veggies. Mix and salt to taste.

Let it sit for 4 hours or overnight. Garnish with more cilantro before serving.

Serve with plantain chips, tortilla cups or stuff the shrimp in tostones cups.

Equipment

Mandoline

Buy Now →

Notes

If you can’t find habanero peppers, use jalapeño peppers. Also, if you don’t like a lot of heat, you can omit the peppers or add a small amount, to taste.

You can eat the shrimp ceviche cocktail right away, but it tastes better if you let it sit for a while. The onions and tomatoes also soften a bit more as it sits.

You really need a mandoline affiliate link to get the thin slices that are best for this ceviche. I’ve tried to thinly cut the onions and tomatoes, but they were still too chunky and overpowered the shrimp.

Don’t skip soaking the onions in a cold bath, it really helps to remove some of the bite of the onion.

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