Asian-inspired Prawn Soup

Sometimes, the best meals arise from the ones that are quickly thrown together. Earlier this week, I was rummaging through the fridge and cabinets, trying to find something edible that wasn't a condiment or past its expiration date. With our grocery delivery not due to arrive until later that evening, my thrifty (or cheap-ass, depending on whom you ask) self was determined not to go out and unnecessarily buy a load of food. Deep in the chilled crevasses of the freezer and the webbed corners of my cabinets I managed to find some forgotten but consumable ingredients, and, in the infamous words of Carl Weathers, I got myself a stew going.

Lo and behold, the outcome of my experimentation was surprisingly delightful. In fact, I would even go so far as to say that I created a new favourite dish of mine. Admittedly, it might not be the most visually attractive, but since it is fast, healthy, and so simple even the most rudimentary of cooks could make this, I think I might have found a go-to meal for those grocery delivery days. Naturally, I had to share it with you.

Ceviche-inspired Chicken

Whenever I eat this recipe it reminds me of the person who introduced me to it, my auntie Ana. A tiny Peruvian lady, she is always bursting with energy no matter the time of day, and can chat to you endlessly over glasses of wine or bowlfuls of coffee. Every time I visited her house when I was growing up, she would cook this meal especially. Even now, the punchy sour and fruity lime flavours mixed with the heat from the aji paste takes me back to her kitchen, and all the conversations and loud laughter that bounced around the room. I guess in that respect everyone has a childhood recipe that takes them back.

Anyway, I didn't post today to reminisce about my childhood, I wanted to tell you about this recipe. Spicy, sour, and with a slightly fruity twist, this meal punches you right in the taste buds. Usually ceviche is made with fish, but I've used chicken instead and my inclusion of tomatoes in the recipe will probably make most people say this isn't authentic ceviche. Fair enough, but it still tastes delicious and is a good alternative for someone that doesn't like seafood. This takes a cinch to rustle up and whilst its boiling away you can go do more important things.