Latin American Recipes

Latin American cooking relies heavily on corn, beans, rice, potatoes, plantains, avocados, and tropical fruits. Staples like chili peppers, cilantro, and tomatoes enrich flavor profiles. Meals often blend indigenous crops with Spanish, African, or global influences.

Ceviche is a citrus-marinated raw seafood dish, famed in Peru, Mexico, Ecuador, and the Caribbean regions. Fish or shrimp is “cooked” in fresh lime or lemon juice, then tossed with onions, chiles, and herbs. It’s served chilled, often as an appetizer with tortilla chips.