This spicy fish dish is a Fijian favorite and utilizes common ingredients of the islands. It is the Fiji version of ceviche. Serve it with a fresh fruit salad.
Crab-Stuffed Deviled Eggs
Deviled eggs are the most obvious (and delicious) ways to use up left-over Easter eggs. However, you don’t need to wait for Easter to enjoy them.
Chicken Paprika with Dumplings
We originally ran this chicken paprika with dumplings recipe over on our sister site, Fiery Foods and Barbecue Central.
Louisiana Crab Cakes with Fresh Tomato and Chile Tartar Sauce
These delicious crab cakes are a wonderful way to use crab meat. Serve the cakes with a spinach salad, garlic mashed finger potatoes, and fresh asparagus.
West Bengal Fish Curry
Indian curries are best if you don’t mind your oil intake! It is the oil that gives the sauce for this fish curry a creamy consistency and intensity.
Ceviche de Mojarra (Sunfish Ceviche)
This spicy ceviche from the southern Mexican state of Chiapas can be served on fresh greens for lunch or for a light dinner, accompanied by warm tortillas.
Baja Gazpacho
This Baja gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp.