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Kitchen Classics

Dish out some mean Mexican, spicy and tangy

By (Charlie Neyra)

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Published: Fri 23 Aug 2013, 10:36 AM

Last updated: Tue 7 Apr 2015, 8:32 PM

Ceviche De Atun
Serves: 1

Red tuna fish cube: 150 gm
Pico de gallo salsa: 60 gm
Sweet potato chips: 20 gm
Olive oil: 10 ml
Sea salt: 5 gm
White pepper powder: 5 gm
Lime juice: 10 gm
Coriander: 5 gm
Avocado: 5 gm


First mix the tuna cubes with pico de gallo salsa, salt, pepper, limejuice, coriander and mix in olive oil.
Arrange the tuna and mixture in the centre of the plate.
Garnish with avocado slices and crispy sweet potato chips.

Quesadilla Abierta De Camaron

Serves: 1


Shrimp, small, with tail: 150 gm

Mozeralla cheese, shredded: 90 gm

Red and green chilli, sliced : 10 gm

Salt: 5 gm

White pepper: 5 gm

Mexican flour tortilla bread 1

Olive oil: 10 ml

Pico de gallo salsa: 15 gm

Sour cream: 50 ml


Cook the shrimp in a pan along with red and green chilli; add salt and white pepper powder.

Fill the tortilla bread with cheese and arrange the cooked shrimps, chilli and pico de gallo on top.

Serve with sour cream.

Grilled Beef Sirloin Steak served with Jalapeño Aioli Sauce

Serves: 1


For the steak:

Angus sirloin steak: 300 gm

Garlic butter: 60 gm

Mexican Cajun salt: 35 gm

Sweet potato fries: 150 gm

For the aioli sauce:

Egg white: 1

Garlic, whole : 1

Jalapeño: 10 gm

White pepper powder 5 gm

Sea salt: To taste

Corn oil: 100 ml


For the aioli sauce:

Get a clean mixing bowl, add the egg white and beat well together with 
corn oil. 
When the mixture gets creamy, add the chopped garlic, chopped jalapeño, salt and white pepper powder.

For the steak:

Cook the steak to medium with garlic butter until it is sealed. Then add Cajun salt and glace the garlic butter on both sides of the steak.

Serve on a Mexican hot plate with a side serving of sweet potato chips and jalapeño aioli sauce.

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