Ceviche in Lima, Peru & Yucatan, Mexico
Contributed by Mary Moses (Lima Urban Adventures) and Lindy Coberly
Ceviche is popular all across Latin America and absolutely fantastic on a hot day at the beach. It consists of fresh seafood ‘cooked’ in a cocktail of freshly-squeezed lime juice, spicy chilli and red onion. It’s best enjoyed at lunch when the fish is fresh. Ceviche is similar to pico de gallo, but with seafood in it. It is served with tortilla chips in Mexico.
Learn more about the food and cuisine in Lima (Peru) and Yucatan (Mexico).
Snails with Arjoli in Malta
Contributed by Marco Attard (whl.travel Malta)
Snails with a garlic dipping sauce called arjoli (a garlic, bread and oil mixture – the Maltese version of aioli) are a popular appetiser in Malta. They are traditionally eaten after the first rains after the end of summer.
Learn more about food and cuisine in Malta.
Spring Rolls in Hanoi, Vietnam
Contributed by Laura Fornadel (whl.travel staff, Hanoi, Vietnam)
We learned to make spring rolls on the microfinance tour we went on just outside Hanoi. The fried spring rolls are called Nem Ran Ha Noi and once all the ingredients (including pork, mung bean noodles, egg, green onions, two kinds of mushrooms and seasoning) have been thoroughly mixed, the rolls are wrapped in rice paper and then fried in boiling oil. The rolls are traditionally pretty small – I think 5 cm or so in length, maybe 2 cm wide – and are occasionally cut in half with scissors.
Learn more about food and cuisine in Vietnam.
Grilled Limpets (Lapas) in Madeira, Portugal
Contributed by Paula Ferreira (whl.travel Madeira)
Delicious sea-flavoured grilled lapas are the ideal start to a delicious meal. It comes directly from the grill to your table in a hot pan and is served with butter and a slice of lemon squeezed over it.
Recipe for Lapas
1 kg lapas
butter (little knobs)
2 or 3 garlic cloves (optional)
Rinse the lapas in water and put them face up (shell down) in a very old beaten frying pan.
Make some garlic butter or use plain butter and place a bit on each lapas.
Place the lapas in the pan and heat over a very high flame.
The lapas are ready to serve in about 5 to 10 minutes.
Place the pan on the table, cut the lemon into quarters and squeeze the juice onto the lapas.
Mind your fingers and lips, since they’re delicious and hot.
Learn more about food and cuisine in Madeira, Portugal.
Chontacuros in Quito, Ecuador
Contributed by Hugh Yarbrough (whl.travel Quito)
Chontacuros are large beetle larvae (grubs) that live in the trunks of the chonta (palm) tree, where ‘hearts of palm’ come from.
Chontacuros can be eaten raw (live!) or cooked.
Learn more about food and cuisine in Quito, Ecuador.