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These empanadas are more South American in style than Mexican. The dough is a traditional baked butter dough, and the filling includes classic ingredients like hard-boiled eggs and olives — elements commonly found in Argentina, Chile, and Uruguay.

I grew up making Mexican empanadas, which are often more boldly seasoned, sometimes fried, with flavors that instantly take me back to my childhood. And while these are different, I truly love them. They carry the same homemade warmth and sense of tradition.

For me, making empanadas is always something meaningful. The style may change and the ingredients may vary, but the purpose stays the same: bringing people together around food made by hand. These connect me to South America, while still reminding me of the delicious Mexican empanadas I’ve been making since I was a child.

Time

Prep time: 40 minutes
Rest time: 20 minutes
Bake time: 10–12 minutes
Total time: About 1 hour

Yield: 12–14 empanadas
Method: Baking
Cuisine: Latin American
Category: Main Dish / Appetizer

Ingredients

For the dough:

• 4 cups all-purpose flour

• 14 tablespoons (1¾ sticks) room temperature butter

• ½ cup water

• 1 teaspoon salt

For the filling:

• ½ pound ground beef

• 1 small onion, finely diced

• 1 small bell pepper, finely diced

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• ½ teaspoon dried oregano

• ½ teaspoon onion powder

• 1 teaspoon salt (adjust to taste)

• 2 hard-boiled eggs, chopped

• 6 olives, chopped

• 2 tablespoons chopped green onions

To finish:

• 1 egg, beaten (for egg wash)

Instructions

1. Make the dough by combining flour, salt, room temperature butter, and water until incorporated. Knead for 15 minutes until smooth. Cover and let rest for 20 minutes.

2. Cook the filling by sautéing onion and bell pepper. Add ground beef and cook through. Season with spices and salt. Remove from heat and mix in eggs, olives, and green onions. Let cool.

3. Assemble by dividing the dough, rolling into discs (use an Empanada Press to make it easier), filling, sealing tightly, and crimping the edges.

4. Bake at 350°F for 10–12 minutes until golden.

Let cool slightly before serving.

Print

Baked Beef Empanadas

Classic homemade empanadas made with a simple dough and a seasoned beef filling with eggs and olives.

Course Appetizer, Main Course

Cuisine latin

Keyword empanadas

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 14 Empanadas

Calories 297kcal

Author Charbel Barker

Equipment

• 1 empanada press

Ingredients

For the dough:

• 4 cups all-purpose flour
• 14 tablespoons room temperature butter
• ½ cup water
• 1 teaspoon salt

For the filling:

• ½ pound ground beef
• 1 small onion finely diced
• 1 small bell pepper finely diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• 1 teaspoon salt adjust to taste
• 2 hard-boiled eggs chopped
• 6 olives chopped
• 2 tablespoons chopped green onions

To finish:

• 1 egg beaten (for egg wash)

Instructions

• Make the dough by combining flour, salt, room temperature butter, and water until incorporated. Knead for 15 minutes until smooth. Cover and let rest for 20 minutes.
• Cook the filling by sautéing onion and bell pepper. Add ground beef and cook through. Season with spices and salt. Remove from heat and mix in eggs, olives, and green onions. Let cool.
• Assemble by dividing the dough, rolling into discs, filling, sealing tightly, and crimping the edges. Brush with the egg wash.
• Bake at 350°F for 10–12 minutes until golden.

Nutrition

Serving: 1empanada | Calories: 297kcal | Carbohydrates: 29g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 475mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 759IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 2mg

The post Homemade Baked Beef Empanadas appeared first on My Latina Table.

Few dishes can match the exquisite charm of Peruvian Style Ceviche.

With its vibrant colors, bold flavors, and a rich cultural history, ceviche is more than just a dish; it’s a celebration of Peru’s diverse culinary heritage.

What is Peruvian Ceviche?

Peruvian ceviche, also known as “ceviche peruano,” is a popular and iconic dish in Peru.

It is a type of seafood salad made primarily from fresh raw fish or seafood, which is marinated and “cooked” by the acidity of lime or sour orange juice.

The dish is known for its vibrant flavors, refreshing taste, and the skill required to balance its ingredients.

What is in Peruvian Ceviche?

The star of Peruvian Style Ceviche is undoubtedly the seafood.

Here are the key components that make up Peruvian ceviche:

Fresh Seafood

 The most common seafood used in Peruvian ceviche includes white fish like sea bass or sole, shrimp, squid, and octopus. It’s crucial to use the freshest seafood available to ensure the best flavor and texture.

Tiger’s Milk (Leche de Tigre)

 This is the marinade that “cooks” the seafood. It is made by combining freshly squeezed lime or sour orange juice with finely chopped red onions, aji (chili pepper), cilantro, and a touch of fish stock or broth.

The acidity of the citrus juice essentially cures the seafood, giving it a slightly firm texture and infusing it with the zesty and spicy flavors of the other ingredients.

What can you serve with Peruvian Ceviche?

Peruvian ceviche is often served with a variety of accompaniments. These can include slices of sweet potato (camote), choclo (giant kernel corn), and avocado. Cancha, which is toasted corn kernels, is often sprinkled on top for added crunch.

A garnish of fresh cilantro leaves and a slice of lime on top of the ceviche is a common finishing touch.

How to make Peruvian Ceviche

INGREDIENTS:

500g white fish fillet (tilapia, curvina, sea bass, etc.)
1 large red onion
1 cup of tiger’s milk
1 cup lemon juice (seedless lemon)
1 habanero chili or Peruvian ají limo
1 clove garlic
½ stick of celery
Chopped fresh cilantro to taste
Salt and pepper to taste
Corn/choclo to accompany (optional)

Tiger Milk:

1 cup fish broth/water
1 fish fillet, cubed
2 large celery stalks
1 large piece of fresh ginger
4 large garlic
1 habanero chili or Peruvian ají limo
½ cup fresh lemon juice (seedless lemon)
½ Red onion/Purple onion hearts (the one we remove from the onion we fillet for the ceviche)
Coriander leaves to taste
Salt to taste

PREPARATION:

1. We begin by washing the fish very well, let it drain a little and separate one of the fillets and set it aside.

2. We prepare the tiger’s milk. We cut the fish fillet that we reserved into medium cubes and place it in the blender glass, we do the same with the celery stalks and the habanero chili or ají limo if you had it and we place it in the blender, we peel the piece of ginger and We place it together with the other ingredients, add the 4 cloves of garlic, the lemon juice, the fish broth and salt to taste. We grind to integrate all the ingredients, immediately after we add the onion hearts and fresh cilantro, we grind again for about 10 seconds. (if we grind it for more than 10 seconds, the cilantro becomes a little bitter). We strain the preparation to separate the liquid. (This resulting liquid is called tiger’s milk). We remove the foam that forms on top and reserve.

3. We take the cleaned and drained fish fillets and cut them into bite-sized cubes, place them in a bowl and season with salt and pepper to taste and let them marinate for a while while we prepare the other ingredients.

4. Peel the garlic and crush or finely chop it and add it to the sliced ​​fillets and mix a little.

5. We cut the lemons without seeds and extract the juice until we obtain ½ cup of juice. (you should not squeeze the lemon completely only 80% in a first extraction since, if we squeeze too much, we would be reaching the white part of the lemon and the juice will become bitter)

6. Pour the ½ cup of lemon into the bowl, stir well and let it marinate for about 10 minutes.

7. We take the red onion, remove the center (heart) and slice it into feather or thin julienne shapes, set aside for a moment.

8. We also chop the habanero chili or ají limo and half a stick of celery into thin julienne strips and set aside.

9. Finely chop the fresh cilantro sprigs and set aside.

10. When we have all the ingredients prepared, it is time to prepare our ceviche.

In the bowl of the fish, place the sliced ​​onion, the habanero chili or Ají limo, the celery, the finely chopped fresh cilantro and the cup of leche de tigre, stir the ingredients well and adjust the seasoning.

11. Ready, it’s time to serve the ceviche, you can accompany it with roasted sweet potato and Peruvian choclo (corn kernels) and toast or crackers.

Print

Peruvian Style Ceviche

Learn what makes up Peruvian Ceviche and how to combine all the delicious flavors into a flavorful dish full of rich cultural history.

Few dishes can match the exquisite charm of Peruvian Style Ceviche.

With its vibrant colors, bold flavors, and a rich cultural history, ceviche is more than just a dish; it's a celebration of Peru's diverse culinary heritage.

Course Appetizer

Cuisine seafood

Servings 6 people

Calories 90kcal

Author Charbel Barker

Ingredients

• 500 g white fish fillet tilapia, curvina, sea bass, etc.
• 1 large red onion
• 1 cup of tiger’s milk
• 1 cup lemon juice seedless lemon
• 1 habanero chili or Peruvian ají limo
• 1 clove garlic
• ½ stick of celery
• Chopped fresh cilantro to taste
• Salt and pepper to taste
• Corn/choclo to accompany optional
• Tiger Milk:
• 1 cup fish broth/water
• 1 fish fillet cubed
• 2 large celery stalks
• 1 large piece of fresh ginger
• 4 large garlic
• 1 habanero chili or Peruvian ají limo
• ½ cup fresh lemon juice seedless lemon
• ½ Red onion/Purple onion hearts the one we remove from the onion we fillet for the ceviche
• Coriander leaves to taste
• Salt to taste

Instructions

• We begin by washing the fish very well, let it drain a little and separate one of the fillets and set it aside.
• We prepare the tiger’s milk. We cut the fish fillet that we reserved into medium cubes and place it in the blender glass, we do the same with the celery stalks and the habanero chili or ají limo if you had it and we place it in the blender, we peel the piece of ginger and We place it together with the other ingredients, add the 4 cloves of garlic, the lemon juice, the fish broth and salt to taste. We grind to integrate all the ingredients, immediately after we add the onion hearts and fresh cilantro, we grind again for about 10 seconds. (if we grind it for more than 10 seconds, the cilantro becomes a little bitter). We strain the preparation to separate the liquid. (This resulting liquid is called tiger’s milk). We remove the foam that forms on top and reserve.
• We take the cleaned and drained fish fillets and cut them into bite-sized cubes, place them in a bowl and season with salt and pepper to taste and let them marinate for a while while we prepare the other ingredients.
• Peel the garlic and crush or finely chop it and add it to the sliced ​​fillets and mix a little.
• We cut the lemons without seeds and extract the juice until we obtain ½ cup of juice. (you should not squeeze the lemon completely only 80% in a first extraction since, if we squeeze too much, we would be reaching the white part of the lemon and the juice will become bitter)
• Pour the ½ cup of lemon into the bowl, stir well and let it marinate for about 10 minutes.
• We take the red onion, remove the center (heart) and slice it into feather or thin julienne shapes, set aside for a moment.
• We also chop the habanero chili or ají limo and half a stick of celery into thin julienne strips and set aside.
• Finely chop the fresh cilantro sprigs and set aside.
• When we have all the ingredients prepared, it is time to prepare our ceviche.
• In the bowl of the fish, place the sliced ​​onion, the habanero chili or Ají limo, the celery, the finely chopped fresh cilantro and the cup of leche de tigre, stir the ingredients well and adjust the seasoning.
• Ready, it’s time to serve the ceviche, you can accompany it with roasted sweet potato and Peruvian choclo (corn kernels) and toast or crackers.

Nutrition

Calories: 90kcal | Carbohydrates: 3g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 42mg | Sodium: 44mg | Potassium: 297mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 16mg | Calcium: 12mg | Iron: 1mg

Peruvian ceviche is not just a dish; it’s a culinary masterpiece that reflects the rich cultural heritage and breathtaking flavors of Peru.

Its fresh, zesty, and vibrant taste has captivated the hearts and palates of people around the world, making it a beloved symbol of Peruvian cuisine.

Other recipes you may enjoy:

• Spicy Shrimp Tacos
• How to make Homemade Crunchy Fried Shrimp
• Spanish Omelette

The post Peruvian Style Ceviche appeared first on My Latina Table.