appetizer Recipes
388 delicious appetizer recipes from around the world
Casquinha de Siri (Brazilian Stuffed Crab Shells)
A classic Brazilian beach bar delicacy, this dish features tender crab meat mixed with aromatic vegetables and creamy coconut milk, baked in crab shells (or ramekins) until golden and bubbly. It's a flavorful and comforting seafood gratin.
Cebiche Mixto (Deluxe Mixed Seafood Ceviche)
A vibrant and sophisticated Peruvian mixed seafood ceviche, featuring tender fish, succulent shrimp, and pre-cooked octopus, all 'cooked' in a zesty marinade of fresh lime juice, fiery ají limo, and aromatic cilantro. This deluxe version elevates the classic with its variety of premium seafood.
Ceviche Clásico
Peruvian lime-cured fish - fresh fish 'cooked' in tiger's milk with onion and ají. A national treasure.
Ceviche Clásico Peruano
Peru's iconic national dish. Fresh, raw fish is 'cooked' by the acidity of lime juice, then combined with thinly sliced red onion, fiery ají amarillo, and fresh cilantro. It's a vibrant and refreshing dish, traditionally served with slices of boiled sweet potato and kernels of choclo (Peruvian corn).
Ceviche de Conchas Negras (Black Clam Ceviche)
A rare and highly prized Tumbes delicacy, this ceviche features the unique, briny flavor of black clams (conchas negras) 'cooked' in fresh lime juice. It's a vibrant and refreshing dish that highlights the natural taste of the sea.
Ceviche de Pescado Clásico
Classic Peruvian fish ceviche - the original and most traditional preparation. Peru's national dish, celebrated for its vibrant flavors and refreshing simplicity.
Ceviche Ecuatoriano
A vibrant and refreshing Ecuadorian shrimp ceviche, featuring perfectly cooked shrimp bathed in a zesty tomato-citrus broth, balanced with thinly sliced red onion and fresh cilantro. Traditionally served with crunchy popcorn and plantain chips for a delightful textural contrast.
Ceviche Negro (Black Ceviche)
A striking and modern Peruvian ceviche featuring tender seafood cured in a dramatic black 'leche de tigre' infused with squid ink. The vibrant acidity of lime juice, the subtle heat of ají limo, and the fresh aromatics of cilantro create a complex flavor profile.
Chalupas Poblanas
Authentic Puebla-style chalupas, featuring small, thick, boat-shaped masa tortillas that are fried until golden and crispy, then generously topped with shredded meat, vibrant salsas, and fresh onion. These are a beloved Mexican antojito (snack or appetizer).
Chicharrón (Colombian Crispy Pork Belly)
Authentic Colombian Chicharrón features skin-on pork belly, slow-cooked until tender, then fried to achieve a shatteringly crispy, puffed skin. It's a quintessential element of the iconic Bandeja Paisa and a beloved snack on its own.
Chifles (Peruvian Fried Plantain Chips)
Crispy, golden-brown fried green plantain chips, a quintessential Peruvian snack and an essential accompaniment to ceviche. They are thinly sliced and fried to perfection.
Chiles Toreados (Blistered Serrano Peppers)
Blistered whole serrano peppers, quickly charred in hot oil and finished with lime, soy sauce, and salt. These are an essential and addictive accompaniment to tacos, grilled meats, or any Mexican feast, offering a burst of spicy heat and bright acidity.
Chunchullos (Colombian Grilled Intestines)
A popular Colombian street food, chunchullos are beef intestines meticulously cleaned, then grilled until perfectly crispy and golden brown. Typically served with boiled salted potatoes (papas saladas) and a spicy ají sauce.
Classic Beer Battered Onion Rings
Thick-cut sweet onions encased in a crispy, golden beer batter. These classic onion rings are the ultimate accompaniment to any burger or sandwich, offering a satisfying crunch with every bite.
Classic Caesar Salad
A timeless American classic featuring crisp romaine lettuce, crunchy croutons, sharp Parmesan cheese, and a rich, tangy Caesar dressing made with anchovies, garlic, and egg yolk. Originally created in Tijuana, Mexico, this salad has become a beloved staple in American cuisine.
Classic Deviled Eggs
A quintessential American potluck favorite, these deviled eggs feature perfectly hard-boiled eggs halved and filled with a rich, creamy yolk mixture, finished with a sprinkle of paprika and fresh chives.
Classic Mexican Tostadas
Crispy, golden-fried corn tortillas generously topped with seasoned refried beans, your choice of savory shredded meat (like chicken tinga), crisp shredded lettuce, a drizzle of cooling crema, crumbled queso fresco, and creamy avocado slices. A vibrant and satisfying Mexican open-faced sandwich, perfect for a quick and flavorful meal.
Classic Seven-Layer Dip
A vibrant and crowd-pleasing Tex-Mex appetizer featuring distinct layers of refried beans, creamy guacamole, zesty salsa, and savory cheese, perfect for any gathering.
Classic Spinach Artichoke Dip
A warm, creamy, and cheesy baked dip loaded with tender spinach and artichoke hearts, perfect as a crowd-pleasing appetizer. A beloved restaurant classic.
Classic Waldorf Salad
A timeless American classic, the Waldorf Salad features crisp apples, crunchy celery, sweet grapes, and toasted walnuts, all coated in a light, tangy mayonnaise dressing. Originally created at the Waldorf-Astoria Hotel in 1896, this salad is a refreshing and satisfying dish.
Conchitas a la Parmesana (Peruvian Scallops Parmesan)
A classic Peruvian appetizer from Lima, featuring fresh scallops baked in their shells with a rich Parmesan and garlic butter topping. This dish is quick to prepare and delivers a burst of savory flavor.
Coxinha
Brazilian chicken croquettes - teardrop-shaped fried dough filled with creamy shredded chicken. A beloved and iconic snack in Brazil, often resembling a small chicken drumstick.
Coxinha de Frango
Brazilian chicken croquettes - teardrop-shaped fried dough stuffed with creamy shredded chicken. A beloved and iconic Brazilian snack.
Elote (Mexican Street Corn)
A vibrant and flavorful Mexican street food classic. Grilled corn on the cob is generously coated in creamy mayonnaise, then rolled in salty cotija cheese and dusted with a hint of spicy chile powder, finished with a refreshing squeeze of lime.