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To calm Caribbean cravings, nothing better than rice with shrimp. This recipe is very typical of the Colombian coasts, where the ingredients can vary a little. I want to share with you the way I have adapted it. Remember that nothing is said in the kitchen, so try it, adjust it to your tastes and keep the formula that resonates with you the most. You can also make rice with seafood with this same recipe. Ingredients: (5 servings) 800 grams of raw shrimp 2 cups of rice (I used parboiled rice) 1/2 white onion (big head) 1 large green onion (long) 1 red bell pepper 1/4 leek 2 cloves of garlic, chopped 1/2 large carrot 1/2 cup of peas (optional) 5 tablespoons of natural tomato puree Salt and pepper to taste 1/2 tsp turmeric 1/2 tsp achiote (optional) 2 tablespoons grated coconut (optional) zest of 1 lemon Juice of half a lemon Chopped cilantro to taste Preparation: As in the preparation of the seafood casserole, it is important that you make a "background" so that the rice has a good flavor. You can omit this step...but therein lies the secret to make it delicious. You can also use fish stock to cook the rice. To make the base, peel the prawns and set the shells aside. In a saucepan, sauté half the amount of paprika, the onions and leek and a tablespoon of tomato puree in oil. Stir and then add the prawn shells. Add 4 cups of water, stir, and cook for about 10 minutes. If foam appears, remove it with a spoon. Strain everything through a sieve and set aside. I like to cook the peas and carrots a little separately, so I put them in hot water for about 5 minutes. I bought the peas frozen so they don't need much cooking. Then I set them aside. Add two tablespoons of olive oil to a hot pot, the achiote (if you have it) and the previously washed rice you are going to use and fry it a little. In this case I used parboiled rice. After doing this for about 3 minutes at a medium temperature, lower the heat and add 4 cups of water, 1 teaspoon of salt, the turmeric and let the rice cook. When the rice is almost ready, add olive oil and the rest of the onions, paprika, leek, garlic and tomato puree to a separate frying pan. Over a medium heat, stir until everything is “poached”, i.e. the stew becomes a little shiny and the onions become transparent. Then add the prawns. Note that if they are already cooked, you only need to leave them for a very short time. In my case, they were raw and took about 7 minutes to cook. You can tell they are ready when they change color and shrink a little The final step is to mix the rice, shrimp, peas and carrot. Stir and add the grated coconut, lemon zest and juice. The latter is optional but for me it's what gives it the explosion of flavor! Adjust the flavor with salt and pepper, add cilantro to taste and serve. The best thing is that @ weinme.de  helped me find the ideal pairing for this delicious dish. I paired it with this Baron Knyphausen 1818 German Riesling, which comes with the March box selection; 3 wines, video tasting and illustrated notes that make it much easier to enjoy good wines. I am a wine lover but I know very little about them and that's why I loved this Colombian-German project! Thank you very much for your visit! Did you like the post? Follow me on our social networks to see more recipes and find out more about my life in Germany Instagram Facebook Youtube

Encocado is one of the many typical dishes of the Colombian coasts. It is so called because it is a preparation consisting of a stew or stir-fry to which coconut milk is added. This dish also has its own versions in other Latin American countries such as Ecuador. It can be prepared with shrimp, fish and seafood. My favorite way to prepare this dish is with a stew or guiso typical from the coast, which consists of aji dulce (sweet chili - if you don't have it, add sweet paprika powder), red onion, spring onion, garlic and tomato. I also add red bell pepper for more flavor. Ingredients: (Approx. 3 servings) 2 medium ripe tomatoes, grated 1/2 grated red paprika 1/2 large red onion, finely chopped 1 spring stalk finely chopped 1 large garlic clove, finely chopped 1 sweet chili pepper (optional) finely chopped 1 teaspoon coriander powder 1 teaspoon cumin powder 1/2 teaspoon turmeric powder 1 can coconut milk Salt and black pepper to taste 1/2 bunch chopped cilantro or to taste 1 tbsp chopped fresh basil to taste (optional) Vegetable oil 400 grams of pre-cooked and thawed seafood. Preparation: In a skillet heat the oil and add the red onion, spring onion and sweet chili pepper (optional- if you don't have then add sweet paprika powder). Stir fry for about 3 minutes, then add the garlic. After the onion starts to become transparent add the tomato and grated paprika, stir and add the spices: cumin, turmeric and coriander powder. Stir and bring to a boil. When it boils, lower the heat and let it cook covered for 10 to 15 minutes, so that it releases more liquid. Separately, heat the coconut milk and when it starts to bubble, add the ready stew. Stir and add salt and pepper. Here you can blend it or leave it like this... When the mixture is boiling, add the seafood and cook for about 6 to 7 minutes more. Correct the flavor by adding more salt, pepper or more spices to taste and add the basil and cilantro. Stir and turn off the heat. Serve with rice, plantain chips, mashed plantains or whatever you like! Thanks for stopping by! Did you like the recipe? Follow me on my social media channels to discover more recipes and get an insight into my life in Germany! Instagram Facebook Youtube

Looking for an easy, quick and healthy recipe? These ceviche tacos are an excellent choice! The mango is, without doubt, one of my favorite fruits. I still remember with nostalgia how, during breaks at school in Colombia, my classmates and I would approach the mango trees, ready to throw stones at them and knock the fruit down. We loved to eat them green, or “viches”, as we say there, accompanied by salt and lemon. This ceviche is a perfect blend of my love for mangos and my passion for Mexican food. Now that I live in Germany, I appreciate tropical fruits even more, as they are not always easy to find, sometimes they have very high prices, and they do not always taste the same as in my homeland. So when I get a perfectly ripe mango, it's pure joy! In fact, I have opted to buy frozen mangoes and eat them as a snack because they are cheaper, or also to make juices, like this mangonada  that I shared on my Instagram profile last year. This recipe brings together two of my great loves: mango and Mexican food. I'm a taco fanatic, especially when they're made with authentic corn tortillas. This option is perfect if you're short on time, really hungry and want to eat something quick, healthy and delicious. Ingredients for the ceviche: 2 large mangoes, cut into strips 1 red onion, finely chopped or you can cut it into julienne strips Lemon juice to taste Salt and pepper to taste A generous handful of fresh coriander, chopped Corn tortillas for tacos Chili (optional) Preparation: In a bowl, mix the mangoes, onion and coriander and season with salt, pepper and lemon juice to taste. Heat the corn tortillas in a frying pan. A tip: to keep them warm, wrap them in a tea towel until you are ready to serve the tacos. What would you add to this recipe? Let me know in the comments! Personally, I would add avocado, but I didn't have any to hand that day. You could also add shrimp. Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and learn more about my life in Germany Instagram Facebook Youtube

Healthy Banana Split: A Refreshing and Nostalgic Dessert If there is one dessert that transports me directly back to my childhood, it is the Banana Split . Every time I got good grades at school, my mom would reward me by taking me to a famous ice cream parlor in Cali called Dari . Without hesitation, I would always order a Banana Split: sweet, creamy and full of colors. This classic is also a favorite in the fruit shops of my city, where it is still enjoyed with fresh fruit and lots of flavor. In Berlin, the ice cream culture is strong, especially on sunny days. The queues at ice cream parlors can be endless, so lately I've opted to make my own versions at home. If you've ever craved delicious ice cream but without leaving the house, this recipe is for you. An easy, healthy dessert that's perfect for the whole family Banana Split is not only a classic, but also a fun option to share with children and get them involved in the kitchen. They can decorate their dessert however they like and experiment with different toppings. It's a perfect way to enjoy a special family moment. Ingredients: (1 serving) 2 bananas (one frozen for the ice cream, the other fresh to serve) 1 cup (approx.) of creamy coconut milk 1 cup of frozen berries Optional toppings (add whatever you like): Pecans Coconut flakes Cocoa nibs Hemp seeds Puffed amaranth Fresh strawberries Preparation: In a food processor, mix the frozen banana  and berries  with the coconut milk . Add half the milk first and adjust the amount according to the desired texture. Once you have a creamy consistency, place the mixture in the freezer for 15 minutes  to thicken. The time may vary depending on the power of your freezer. To assemble the Banana Split: Cut the banana  in half lengthwise and place it on a plate. Serve a generous scoop of your ice cream in the center. Decorate with the toppings  of your choice. A delicious, refreshing dessert full of nostalgia. 👉 What toppings would you add? Tell me in the comments. Thank you very much for your visit! Did you like the post? Follow me on our social networks to see more recipes and find out more about my life in Germany! Instagram Facebook Youtube

A typical Middle Eastern dish with easy-to-find ingredients. Falafel  is one of the most popular recipes in the Middle East, ideal for those looking for a vegan option that is nutritious and full of flavor. Although it was not so common in Colombia  a few years ago, nowadays it is easy to find. Although on the coast, in cities like Barranquilla , where Arab migration left a strong influence on the cuisine, falafel has always been more common. Now that I live in Germany , I have become accustomed to seeing falafel on almost every corner, as there is a large Turkish community here and numerous restaurants that offer it. The best thing is that making falafel at home is very simple and you can customize the ingredients to your liking. In this recipe, I will show you how to make crispy falafel with chickpeas , spices and an extra touch of cilantro , which gives it a delicious flavor. I will also tell you how to adapt it to make it gluten-free  or to prepare it in the oven, fried or in an airfryer . Ingredients for homemade falafel: 500 g dried chickpeas (soaked for 24 hours) ½ white onion, finely chopped ½ cup fresh parsley ½ cup (or more) fresh coriander 3 garlic cloves, minced 2 teaspoons ground cumin 1 teaspoon turmeric powder ½ cup gluten-free spelt, chickpea or oat flour 1 tablespoon of baking soda (optional) 1 teaspoon of salt Pinch of black pepper How to make falafel step by step: Prepare the mixture : In a food processor, add the drained chickpeas, onion, parsley, coriander, garlic and spices. Process until you obtain a mixture with a grainy texture (it should not be completely pureed). Form the balls : With a spoon, take portions of the mixture and form balls with slightly damp hands. You can also shape them into mini burgers if you prefer. Cook the falafel  (choose your preferred method): In an air fryer : Cook at 180°C for 10-12 minutes , until golden and crispy. Deep fried : Heat oil in a frying pan and fry until golden brown on the outside. In the oven : Bake at 200°C for 20-25 minutes , turning halfway through. Frying pan:  You can make them in the shape of mini hamburgers and cover them so they cook well, then brown until they are ready. Serve and enjoy : Serve with pita bread, homemade hummus, tahini, fresh salad or roasted  vegetables. Tips for the best homemade falafel ✔️ Use dried chickpeas  and soak them for 24 hours . Do not use canned chickpeas, as the texture will not be the same. ✔️ If the mixture is too wet, add a little more chickpea flour or oatmeal. ✔️ You can make a large batch and freeze the  falafel before cooking them so they are always ready. Are you up for trying this recipe? If you make this homemade falafel , let me know how it turned out in the comments or tag me on Instagram  @ColombianFoodie. I love seeing your creations! Thank you for visiting! Did you like the post? Follow me on my social networks for more recipes and insights into my life in Germany! Instagram Facebook Youtube

These chicken pastries  are born out of nostalgia and childhood memories in Cali, Colombia. As a child, I would accompany my mother to a shopping center called Cosmocentro, where enjoying these pastries was more than a tradition, it was a ritual that filled me with joy. Now, from Germany, I recreate this recipe to relive those moments and share a little piece of my homeland with my family. The best thing about this recipe  is its versatility. Although they are filled with chicken, you can experiment with ground meat, shredded meat or even mushrooms for a vegetarian option. Also, if you are in Germany, I recommend using “Tante Fanny”  puff pastry. Because it is made with butter, it has a more authentic flavor and texture, perfect for this dish. My favorite puff pastry Ingredients: For the filling: 1 medium chicken breast (approx. 325 g) 1/2 chopped tomato 2 stalks of spring onion 1 tbsp tomato paste 1 clove of garlic, chopped 1/2 green pepper (you can use red) 1/2 tbsp sweet paprika powder 1/2 tbsp cumin powder 1/2 tbsp coriander powder 1 tsp turmeric powder Salt and pepper to taste 1 cup chicken stock or water For the pastries (12 units): 1 beaten egg (for brushing) 3 packets of puff pastry (in Germany: Blätterteig, 280 g each) Preparation: Cooking the chicken: Cook the breast in water with salt, oregano, bay leaf, long onion, garlic and coriander for 20 minutes over medium heat. Shred the chicken and set aside. Don't throw away the broth, you'll use it later. Prepare the stew: In a frying pan, heat olive oil and fry the onion and tomato. Add the garlic, paprika and tomato paste. Let the vegetables release their juices before adding the shredded chicken. Add half a cup of the reserved broth along with the spices, salt and pepper. Cook over medium-low heat for 15 minutes, adjusting the flavor as necessary. Assemble the pastries: Preheat the oven to 180 °C. Using a 10 cm diameter mold or plate, cut circles of puff pastry. Place two tablespoons of the filling on each circle, brush the edges with egg, cover with another layer of pastry and seal the edges with a fork. Brush the surface with beaten egg. Bake: Bake for 15 minutes or until golden brown. Adjust the time according to your oven, checking after 10 minutes to avoid burning. Enjoy: Let stand a few minutes before serving. These pastries are ideal as a snack or to surprise your guests with a little piece of Colombia.. Thank you for visiting! Did you like the post? Follow me on my social networks for more recipes and insights into my life in Germany! Instagram Facebook Youtube

Enjoy this vegan version of the typical Colombian huevos pericos The tofu scramble  has become one of my favorites to replace huevos pericos , a traditional dish from Colombia and other South American countries. These are prepared with a simple sauté of tomato and spring onion, or “ajetes”, as they are called in Spain. At first, I doubted that this dish could taste good without eggs, but the truth is that now I prepare it frequently at home because we love it! Tofu is an excellent ally for vegans, people allergic to eggs, vegetarians or simply for those who want to reduce their meat consumption and try something different. When I substitute meat for this vegetable protein, especially in dishes where ground meat is traditionally used, I prefer firm tofu . In my opinion, it has the best texture, and this recipe was no exception. There are many ways to prepare tofu scramble , I tried several versions, but this is the one I liked the most. I usually serve it with wholemeal bread or arepas, but this time I opted for corn tortillas for tacos. You can also serve it with bread. Ingredients (serves 2-3) 1 block of tofu (300 g) 1 large tomato 2 long spring onion stalks Turmeric powder to taste Garlic powder to taste Chili flakes (optional) Salt and pepper to taste Corn tortillas (you can replace them with whole wheat bread, toasted bread or arepas) Cilantro to decorate Preparation: Crumble the tofu with your hands. In a frying pan with a splash of oil, sauté the chopped onion and tomato for about two minutes. Add the tofu, turmeric, garlic, chili, salt and pepper. Adjust the flavor to your liking and, if you notice that the mixture is too dry, add a splash of water. Serve hot and enjoy! Thank you very much for visiting! Did you like the post? Follow me on our social networks to see more recipes and find out more about my life in Germany! Instagram Facebook Youtube

Today I want to share with you a recipe that has its origins in Venezuelan tradition: the famous Reina Pepiada. This stuffed arepa was created in 1955 in Caracas by the Alvarez brothers, as a tribute to Susana Duijm, the first Venezuelan to win the Miss World title. Thus was born this iconic arepa, which today is enjoyed in different presentations and variations. This version is adapted to my tastes, keeping the fresh and creamy touch that characterizes the Reina Pepiada. It is also versatile: you can enjoy this filling in arepas, wraps, tostadas or with plantain chips! Approved by my Venezuelan friends, I invite you to try it. Ingredients: 1 chicken breast 1 bunch of chopped cilantro or to taste (I like to add a lot of cilantro) 1 clove of garlic 1/2 red onion chopped in small cubes 1 avocado Juice of 1/2 lime or to taste Salt to taste Pepper to taste 5 tablespoons mayonnaise (you can replace it with Greek yogurt) Preparation: Cooking the chicken:  Use a fresh chicken breast for best results. Place the breast in a medium saucepan and cover with water. Add a generous pinch of salt, a few bay leaves, a sprig of oregano, two whole garlic cloves and a spring onion stalk. Bring the water to a boil and then lower the heat, allowing the chicken to cook gently for about 20 minutes. This will give it a deep, delicious flavor that will make all the difference. Once cooked, let the chicken cool and then shred it with two forks or your hands into thin, juicy strips. Preparation of the sauce:  While the chicken is cooking, prepare a creamy and light sauce that will be the base of the flavor of this recipe. In a bowl, mix the mayonnaise (or Greek yogurt if you prefer a lighter version), chopped garlic, a handful of fresh cilantro, the juice of half a lime, salt and pepper. If you prefer a smoother texture, use a hand blender to blend until you get a homogeneous sauce. Add a splash of water if necessary to adjust the consistency and give it a lighter texture. This sauce will not only impart flavor, but also an irresistible creaminess. Incorporation of ingredients:  In a large bowl, place the shredded chicken and add the creamy sauce. Next, cut the avocado in half, remove the seed and scoop out the flesh. With a fork, mash the avocado into large chunks and add it to the mixture to give it a smooth, creamy texture. Add also the chopped red onion, which will give it a crunchy and fresh touch. Stir everything carefully to integrate the ingredients well. Final adjustment:  Taste the filling and adjust the flavor according to your preferences. If you feel it needs more acidity, add a little more lemon juice. If you prefer a more intense flavor, you can incorporate an extra touch of salt, pepper or even some chili flakes to give it a spicy touch. At the end, you can add more chopped cilantro if you want an even fresher flavor. And that's it! This delicious Reina Pepiada filling is ready to enjoy on your favorite arepa, wraps, tostadas or even plantain chips. Ready to taste a little piece of Venezuela in every bite? If you want to see this recipe in action, I invite youto watch the step-by-stepvideo! Thanks for visiting my site! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube

I was born in Cali, a vibrant city in the south-west of Colombia, close to the Pacific Ocean. The proximity to the coast allows us to grow up with some of the most typical dishes of the region: shrimp and seafood casseroles, sancocho de pescado, ceviche de piangua and, of course, coctel de camarones (shrimp cocktail). One of the most famous places to enjoy Cali's gastronomy is the Galería Alameda , our equivalent of traditional markets in other countries. Here you will find an impressive variety of fruit and vegetables that represent the natural wealth of Colombia. The Galería also has butcher's stalls, arepas vendors, natural remedies and restaurants offering typical delicacies such as tamales, sancochos, arroz atollados, empanadas, morcillas and much more. Every time I return to Cali, one of my favourite rituals is to visit the Galería Alameda and enjoy a shrimp cocktail. Inspired by this experience, I have created this recipe to share with you. Although it is traditionally served with soda crackers in Cali, you can also enjoy it with green plantain tostadas, crispy tortillas for tacos or on its own. It is also often served in the centre of an avocado, which gives it an attractive visual touch and a spectacular flavour. Here are the ingredients for this delicious shrimp cocktail, but you can adjust the flavour to your liking. I hope you enjoy this recipe as much as I do, full of memories and the flavour of home! Ingredients for the shrimp cocktail: 3 cups shrimp (can be cooked or raw, but deveined). 1 small red onion (here you can adjust to your taste whether you want less or more onion) Juice of two limes or to taste 1/2 teaspoon salt A pinch of pepper 3 tablespoons chopped coriander or to taste 3 tablespoons mayonnaise 3 tablespoons tomato sauce (ketchup) 1/2 teaspoon soy sauce (*OPTIONAL - if adding, add less salt!) Preparation : Onion:  Cut the onion to taste, either into julienne slices or diced. If you find the flavour too strong, you can reduce the amount or soften them by soaking them in a bowl of cold water, salt or lemon for at least 15 minutes. Then rinse them well with water. Shrimps:  Depending on the type of prawns you are using (raw or pre-cooked), it is important that they are defrosted. Heat salted water in a pan and carefully add the prawns as soon as it boils. Cook for 3-4 minutes or until they are pink and slightly shrivelled. Once they are ready, turn off the heat, take them out and drain them under cold water to stop the cooking process. Then place them in the bowl in which you will prepare the cocktail. Mix:  Add the lime juice to the shrimps along with the onion, chopped coriander, tomato sauce and mayonnaise. Mix well. If you like, you can add a touch of soya sauce (optional), as is customary in some Alameda Gallery restaurants. Add a pinch of pepper, stir and taste the mixture. Adjust the flavour by adding more salt or lemon if needed. Remember that the key is to prepare the cocktail to your taste. Serve and enjoy:  Your prawn cocktail is ready to serve! Serve it with crackers, green plantain chips or crispy tortillas. Note: If you like it spicy, you can add a little chilli to give the dish a special touch. If you prefer a different variation, I invite you to try this recipe for prawn ceviche with avocado , or if you are vegan or vegetarian, these delicious mango ceviche tacos  are just the thing for you. Thank you for visiting my page! Let me know if you liked this post and if you want to know what else I cook every day and other details about my life in Germany, follow me on my social media: Instagram Facebook Youtube

The flavors of this dish make me feel close to home despite the distance. Would you believe me if I told you that the first time I made lentils was in 2014 when I moved to Germany?  It sounds hard to believe, but it's true! When I lived in Colombia, I never made lentils. I wasn’t a huge fan of cooking and thought they were complicated and time-consuming to make... How wrong I was! In fact, here in Germany, I’ve discovered different types of lentils like black, Beluga, red, and more. But I still prefer the classic brown lentils we always cook in my home in Cali. I call this recipe "Colombian lentils" because this is how I've known them my entire life. But I must admit that I have Colombian friends who make them differently: some add meat, onions, sausage, etc. You can even replace the potatoes with quinoa, which is SPECTACULAR, and it’s not always necessary to add garlic or bell peppers (I know, some people might say: WHAT?!). The fun part of cooking is creating the version you love most! Ingredients: (I usually make a generous amount so I have leftovers to freeze): 1 ½ cups of lentils, well rinsed 1 large potato (in Germany, I use the "mehligkochend" variety) 3 green onions, finely chopped 1 large carrot 2 medium tomatoes, diced (you can also use canned blended tomatoes) ½ red bell pepper, grated or finely chopped 1 tsp of cumin (or to taste) ½ tsp of turmeric (or to taste) ½ tsp of salt (or to taste) 1 garlic clove (optional) Cilantro for garnish (optional) 2 bay leaves for cooking the lentils 3-5 sprigs of thyme (optional) Instructions If possible, soak the lentils for at least an hour in hot water. If you're short on time, just make sure to rinse them well. Some people soak them overnight to reduce cooking time. Make the sauce:  Heat a little olive oil in a pan and sauté the green onions, tomatoes, garlic, and bell pepper. Add salt, cumin, and turmeric, and let the sauce simmer on medium heat for about 10 minutes. Cover the pan to allow the flavors to develop. In the pot:  In a separate pot, bring hot water, the lentils, diced potatoes, carrots, thyme sprigs, and bay leaves to a boil. Cook everything on medium heat. Once the sauce is ready, add it to the pot with the lentils. Let it boil, then reduce the heat and simmer until the lentils, potatoes, and carrots are soft. Adjust the seasoning to taste. You can add more cumin or salt if needed. The goal is to make the dish taste just right for you. To serve, ladle the lentils into deep bowls and garnish with fresh cilantro. Notes: If you want the lentils to be creamier, you can blend part of the lentils, potatoes, and sauce and then add it back to the pot. If you're pressed for time, you can prepare the lentils in a pressure cooker. Cooking time would be around 10 to 15 minutes, depending on your cooker. Thanks for visiting my page! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube

Another quick and easy preparation, perfect as a main dish or starter! I was in Colombia enjoying the end of the year holidays with my family and enjoying the warmth of my city Cali and its people.... What nostalgia! especially now in the quarantine season. One of the dishes I prepared the most was shrimp ceviche.... I have always been a fan of this delicacy, it reminds me of when I used to go to the Galeria Alameda  in my city, a market square where there are also many seafood restaurants. This ceviche however I made it a bit different as I didn't use salsa rosada - a combination of tomato sauce and mayonnaise - but only added lemon and avocado, which gives it an exquisite flavour. In fact, when it has these sauces in it, it is known as Coctel de camarones. If you are vegetarian or vegan, you can replace the shrimp with mushrooms, hearts of palm or mango, in fact you can see some ceviche tacos with this fruit that I made a while ago here . Ingredients for the shrimp and avocado ceviche: 2 cups shrimp 1 large avocado Chopped cilantro to taste Lime juice to taste (about 2-3 limes) 1/2 large white onion, chopped Salt and pepper to taste Preparation: To prepare the shrimp, it is important to know whether you bought them raw or pre-cooked. If they are pre-cooked, simply put them in boiling water for about 3 minutes (be careful not to overcook them). Then drain and let them cool. If they are raw, you have to put them in hot water for a couple of more minutes (4-5) just be aware they don't overcook. Next, add the shrimp, the lemon, avocado, onion and cilantro in that order. This recipe is very versatile, so you can adjust the quantities to your liking; for example, if you prefer less onion, reduce the amount. Then add the lime juice and adjust the flavour to your preference - if you like it spicy, feel free to add an extra kick! ¡Gracias por visitar mi página! Déjame saber si te gustó este post y si quieres saber qué más cocino día a día y otros detalles de mi vida en Alemania sígueme en mis redes sociales: Instagram Facebook Youtube

I almost always have a jar of pickled red onions in my fridge. These allow me to add a particular flavor to my dishes, either as toppings or as an ingredient. I use them for salads, I put them on top of beans, ceviches, if I make montaditos with plantains or arepas, I add them to my chili sauces, tacos, pico de gallo, etc. They are very versatile! There are so many ways to prepare these onions, but my favorite has a special ingredient: hibiscus flowers. I think this ingredient gives them a much more intense color. Also as an option, you can add sugar or dried chilies to give them a sweet or spicy touch, according to your taste.. Ingredients   for the pickled onions: 1 large red onion 1 tablespoon of white vinegar (you can replace it with apple cider vinegar or wine vinegar) Hot water 2 tablespoons dried hibiscus blossoms Optional:  1/2 tablespoon sugar, dried chilies to taste, pepper balls and even rosemary. Preparation: Cut the onion into julienne strips : To begin, peel the purple onion and cut it into thin julienne strips. This will allow it to better absorb the flavors of the pickle. Prepare the jar : Choose a glass jar with a tight-fitting lid that is large enough to hold the onions. Make sure it is clean and dry. Mix the ingredients : Place the chopped onions in the jar along with the dried hibiscus flowers. If you decide to add sugar or dried chilies, this is the time to add them as well. Add the vinegar and hot water : Pour the tablespoon of vinegar over the onions and hibiscus flowers. Then add enough hot water to completely cover the ingredients. The hot water will help the flavors blend quickly and help the onions take on the rich color of the hibiscus flowers. Let the water cool : Place the lid on the jar and allow the contents to cool to room temperature before storing in the refrigerator. This will allow the onions to better absorb the flavors. Storage : Once the jar is cool, store it in the refrigerator. The pickled onions will be ready to use in a few hours, but the flavor will intensify even more after a day. You can keep them in the fridge for up to a week and a half. And that's it! Now you have pickled red onions with hibiscus flowers that you can use to spice up your favorite dishes. Whether in tacos, salads, or any other preparation, these onions will add a unique flavor and beautiful color to your culinary creations. Enjoy them! I share with you here  a video I made for my instagram channel where I show the step by step of this recipe. Thanks for visiting my page! Let me know if you liked this post and if you want to know what else I cook day by day and other details of my life in Germany follow me on my social networks: Instagram Facebook Youtube