Ceviche is the perfect summer seafood entree with its citrus, coriander and chilli flavours. The acid in the lemon and lime juices 'cooks' the seafood in the fridge. Different Latin American countries have different versions of ceviche so you can use any variation of fresh seafood in your own version.
Any white fish fillets make the perfect filling for tacos! Serve with sour cream, fresh coriander, crisp shredded lettuce and extra lime wedges.
This prawn cocktail has come a long way since the 1970's. Fresh coriander, cucumber, spring onions and chilli give the classic entree a Mexican flavour boost.
Capsaicin, which makes chillies hot, is an antioxidant; it may protect the DNA from carcinogens. It may also help kill the bacteria that cause most stomach ulcers.
Extremely refreshing. I make extra salsa to keep in the fridge for a pick-me-up after a long day. You can serve this on a banana leaf with lime slices.
This is a great Thai steamed fish dish called 'Pla Neung prik manao' that includes a chilli lime sauce but I think the key to the great flavour is the bruised lemongrass in the fish cavity.
A delicious marinade for fresh prawns, and a very filling and easy dinner. You can, of course, substitute fresh corn for frozen if you prefer, or increase the amount of chilli powder.
King prawns marinated in lime, chilli, garlic and ginger and then barbecued. The perfect meal for a taste of summer!