Allow the vibrant flavours of chilli, coriander and lime to transport you to foodie heaven with editor Chad January’s Latin American-inspired feast.  

Brazilian moqueca (fish stew) 

Serves 4 • Total Time 25-30 Min  

Ingredients

2x250g sustainable white fillets, skinned and cut into large chunks 
500g frozen marinara mix, defrosted 
salt and milled black pepper  
1 lime, zested and juiced 
1 Tbsp coconut oil 
1 onion, chopped 
3 carrots, peeled and chopped 
1 red pepper, seeded and chopped 
3 cloves garlic, sliced 
1 jalaperno, seeded and chopped
1 Tbsp tomato paste
Pinch of sugar 
2 tsp smoked paprika  
1 tsp ground cumin  
1 cup fish stock  
4 salad or plum tomatoes, chopped 
1 can coconut cream
2 spring onions, sliced 
½ punnet coriander, chopped, plus extra for serving 
pinch chilli flakes 
cooked basmati rice, for serving  

Method

1. Place fish and marinara mix into a bowl and season well. 
2. Toss together with lime zest and juice, and set aside. 
3. Heat oil in a large pot. Add onions, carrots and peppers, and fry for 5-6 minutes or until soft. 
4. Add garlic and jalapeno to the vegetable mixture and cook for a further 2-3 minutes. 
5. Stir through tomato paste and sugar. Cook for about a minute and add spices. 
6. Add stock. Bring to the boil and simmer for 5 minutes. 
7. Add tomatoes and coconut cream, cover and allow to simmer for another 5 minutes. 
8. Nestle fish into stew and simmer, covered, for 6-8 minutes. 
9. Stir through spring onions and coriander, and season. 
10. Serve stew scattered with fresh coriander, a pinch of chilli flakes and basmati rice.

Foodie Fact 

The national dish of Brazil is called feijoada, a hearty black-bean stew cooked with veggies and various cuts of pork. It is sometimes served with slices of oranges, meant to help aid digestion after eating the heavy meal.   

Peruvian prawn and lime ceviche 

Serves 2 • Total Time 15 Min 

Ingredients

½ red onion, chopped
½ red pepper, chopped
½ red chilli, seeded and chopped
2 Tbsp fresh coriander, chopped, plus extra for serving 
½ cucumber, cubed
3 limes, zested and juiced 
8-10 prawns, defrosted and shelled 
1 avocado, cubed 
nacho chips, for serving  

Method

1. Combine red onion, red pepper, chilli, coriander, cucumber, lime zest and juice in a large bowl. 
2. Add prawns and coat evenly. Set aside for 4-5 minutes to cure. 
3. Serve prawn ceviche topped with avocado, fresh coriander and nacho chips.

Did You Know 

Each year, 300 farmers flock to Lima in Peru to join the Mistura Food  Festival to honour Peru’s vibrant cuisine and regional produce. As the country grows 3 000 varieties of potato, that’s something  we would put on our ‘must munch’ list!  

Ham and cheese Argentine tortilla de papas 

Serves 6-8 • Total Time 45 Min 

 

Ingredients

10 medium potatoes, peeled, cubed and boiled 
vegetable oil, for frying 
salt and milled black pepper  
4 eggs, whisked 
3 Tbsp chopped fresh parsley or coriander  
2 tsp chilli flakes  
pinch nutmeg  
1 packet shaved ham 
2 cups grated cheddar or mozzarella

Method

1. Preheat oven to 180°C. 
2. Combine eggs, fresh herbs, chilli flakes and nutmeg in a bowl. 
3. Add potatoes and toss through with egg mixture until well combined. Season well. 
4. Add half the mixture to a greased 20-23cm cake tin. 
5. Arrange ham slices on top of mixture and cover with cheese. 
6. Top with remaining potato mixture and level with the back of a spoon. Bake for about 25-30 minutes or until golden. 
7. Unmold onto a platter and serve immediately. 

Spinach and mozzarella Argentine tortilla de papas 

Serves 6-8 • Total Time 45 Min 

Ingredients

glug olive oil 
2 onions, chopped 
2 cloves garlic, chopped 
6 eggs, whisked 
2 Tbsp Dijon mustard  
1 tsp chilli flakes 
3 Tbsp chopped fresh parsley or coriander  
800g spinach or Swiss chard, finely chopped 
salt and milled black pepper  
2 cups grated cheddar or mozzarella   

Method

1. Preheat oven to 180°C. 
2. Heat oil in a large pan and fry onions and garlic for 3-5 minutes or until lightly golden. 
3. Whisk together eggs, mustard, chilli flakes and fresh herbs in a large bowl. 
4. Fold through spinach until well combined. Season. 
5. Place half the mixture into a greased 20-23cm cake tin and cover with cheese. 
6. Spread remaining mixture over the cheese and bake for 20-25 minutes or until golden and cooked through. 
7. Unmold onto a platter and serve immediately. 

On The Side 

This version of tortilla de papas (Spanish omelette) was created by Patricia Rodriguez and Romina Moore, the owners of Las Chicas del 3 food stall in Buenos Aires’ bustling Mercado Central market. The couple became an internet sensation after being featured on Netflix’s Street Food: Latin America 

Argentinian spicy mince empanadas 

Makes 15-18 • Total Time 45 Min  

Ingredients

FOR THE MINCE  

glug olive oil  
1 onion, chopped 
½ yellow pepper, chopped
½ green pepper, chopped
3 cloves garlic, chopped 
1 red chilli, seeded and chopped 
250g beef, chicken or pork mince 
2 tsp smoked or regular paprika  
1 tsp chilli flakes  
1 tsp ground coriander 
½ tsp ground cumin  
2 Tbsp tomato paste 
pinch of sugar  
10g fresh coriander, chopped 
salt and milled black pepper  

FOR THE DOUGH  

3 cups flour  
½ tsp salt  
200g butter, grated 
1 egg 
¼ cup milk  

Chef’s Tip: In a rush? Swap the empanada dough for puff pastry. 

Method

1. Heat oil in a large pan and fry onions and peppers for 5 minutes. 
2. Add garlic and chilli and fry for another minute. 
3. Add mince and brown over high heat for about 8-10 minutes. 
4. Add spices and cook for a further 3-5 minutes. 
5. Stir through tomato paste and sugar. Add a splash of water and cook for a further 5-6 minutes. 
6. Stir through coriander and season well. Set aside to cool. 
7. For the dough, combine flour and salt in a large bowl. 
8. Add butter, and rub together with your fingertips to resemble fine breadcrumbs. 
9. Add egg and mix until combined. 
10. Add milk a little at a time, while mixing, until the dough comes together. 
11. Preheat oven to 180°C. 
12.  Roll out on a floured surface to about 2cm thick.  
13. Cut out as many circles as possible ‘114 using a 8cm cookie cutter or ramekin. Set aside. 
14. Place a spoonful of filling in the centre of each disc and fold to enclose. Crimp edges with your fingers. 
15. Brush with egg wash and bake for 15-20 minutes or until golden and cooked through. 
16. Serve while hot, with your favourite dipping sauce and scattered with fresh coriander. 

 On The Side 

The country that eats the most empanadas is Argentina. Argentinians consider dinner time to be around 9 or 10pm, so they snack on a few of these savoury pies at about 5pm to sustain them until dinnertime.