22 Seriously Spicy Recipes: Can You Handle the Heat?

Spicy Tuna Poke

Chef Eddie Brik in Los Angeles is a well-respected personal chef to Hollywood’s A-List. He said spicy tuna poke is just the right blend of spicy, yet cool for the summer.


  •     1 pound ahi sushi-grade tuna
  •     1 teaspoon salt
  •     4 tablespoons mirin
  •     4 tablespoons soy sauce
  •     2 tablespoons lime juice
  •     1-1/2 tablespoons sugar
  •     2 teaspoons hot sesame oil
  •     2 tablespoons sriracha
  •     2 teaspoons sambal (hot garlic chili paste)
  •     1 tablespoon rice wine vinegar
  •     1/4 cup mayonnaise (optional)
  •     1/2 cup scallions, thinly sliced
  •     1/4 cup chopped chives
  •     1/2 cup finely diced sweet onion
  •     1 whole cubed mango
  •     2 whole diced avocados
  •     1/4 cup white toasted sesame seeds
  •     2 tablespoons black toasted sesame seeds


Cube the tuna into 1/2-inch pieces.

To make the drawing, take a mixing bowl and whisk all the ingredients together except the avocado and the mango.

Combine the tuna, avocado, mango, and dressing, and lightly toss.

Kung Pao Calamari

“The inspiration behind this dish comes from my affinity towards spicy and bold flavors with soul,” says chef Michael Bryant from Cliff’s Edge Restaurant in Los Angeles. “The true Sichuan version can be traced back to almost 200 years ago, and I respect the rich tradition behind that. Perfect dish for anytime of year due to the spice warming you up and then cooling you down.”


  • 1/2 pound calamari, tubes and tentacles, cleaned
  • 4 cups cornstarch
  • Sauce:
  • 1/4 cup white soy sauce
  •     1/4 cup fish sauce
  •     1/2 cup yuzu juice
  •     1/4 cup mirin
  •     12 mint leaves, rough chop
  •     1/2 bunch cilantro, rough chop
  •     1 tablespoon chopped garlic
  •     1 tablespoon chopped shallot
  •     1/2 tablespoon red fresno chilies, seeded and small dice
  •     1/2 tablespoon jalapeno chilies, seeded and small dice
  •     1 Thai chili, fine diced

Mix all ingredients for sauce.

Mix and reserve:

  •     1 tablespoon cornstarch
  •     1-1/2 tablespoons water


  •     1/4 cup chopped scallions
  •     1 ounce bean sprouts
  •     2 tablespoons chopped peanuts
  •     2 tablespoons chopped cilantro


Dredge calamari in cornstarch. In a pot for flash frying, heat enough oil to submerge calamari and fry the dredged calamari until the calamari no longer sizzles. Take out of oil with a slotted spoon and drain oil off onto paper towels.

Take another pan and add the sauce. Heat over medium-high heat. Once the sauce starts to boil, turn down the heat and add the cornstarch and water mix. Stir to thicken. Once thick, turn off the heat and toss in the cooked calamari.

Serve in bowl with the garnish.

Ají Amarillo Ceviche

This dish is an addictive mix of shrimp, ají amarillo leche de tigre, cancha, sweet potato, habanero pepper, and choclo. “Peruvian cuisine has a vast amount of dishes that call for a spicy chili common to the region called ají amarillo,” says Executive Chef Miguel Gomez at Pisco y Nazca, a Peruvian gastrobar located in South Florida. “When used properly, the chili can bring out the cooler flavors in some of the other ingredients. In this ceviche dish with leche de tigre, the simplicity of ingredients used in the sauce against the complexity of flavor of the chili provide the right balance. People are always looking for new ways to add flavor and spice to what they eat, and sauces like ají amarillo can do just that.”

Leche de Tigre Ingredients:

  • 1 cup lime juice
  •     1 cup fish broth
  •     2 ounces celery
  •     ½ ounce garlic cloves
  •     2 ounces fresh fish flesh
  •     1 tablespoon salt

To Pulse:

  • 2 ounces red onions
  •     1/4 bunch of cilantro


In a blender, add lime juice, fish broth, celery, garlic, fish flesh, and salt. Blend on high speed for 2 minutes. Add onions and cilantro to blender, pulse 3 times. Strain liquid and store in a refrigerator.

Ají Amarillo Ceviche Ingredients:

  •     4 ounces white fish corvina (cut in small/medium-sized cubes)
  •     1 ounce red onions (cut julienne style)
  •     1/2 teaspoon garlic (finely chopped)
  •     1 tablespoon celery (finely chopped)
  •     1/2 teaspoon salt
  •     1 ounces lime juice
  •     1 tablespoon ají amarillo paste
  •     1/4 cup leche de tigre
  •     Pinch of chopped cilantro


In a cold mixing bowl, add white fish corvina, then season with salt, garlic, and celery. Mix well and then add the ají amarillo paste, cilantro, and leche de tigre. Lastly, mix until ají amarillo is mixed in well. Serve: You can serve this with a nice side of boiled sweet potato or roasted sweet potato, which gives a nice balance of sweet and tart

SOURCE: mensjournal.com – READ MORE

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