Mexican Appetizers

From a guacamole with charred jalapeño and scallions to a red snapper and shrimp ceviche, here are some must-have Mexican appetizers.

Start Slideshow

1 of 16

Mexican Shrimp-and-Avocado Salad with Tortilla Chips

Go to Recipe

This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredients, like tomatoes and cucumbers. Here, tortilla chips soak up the delicious salad juices.

Ham and Potato Chip Tortilla

2 of 16

Mexican Chopped Salad

Go to Recipe

Los Angeles is known for its myriad salads and also for its large Latin population. This salad pays homage to both.

Mexican Grilled-Corn Salad with Citrus Aioli

3 of 16

Red Snapper & Shrimp Ceviche

Go to Recipe

The extra tang in the ceviche marinade comes from an unexpected ingredient: juice from pickled jalapenos.

Ceviche with Corn and Sweet Potatoes

4 of 16

Mexican-Style Fideos with Chorizo

Go to Recipe

Alex Stupak believes that his style of modern Mexican food is the result of reverse colonization. "It's what happens when Mexico settles in New York," he says. His version of fideos are spicy, smoky, deliciously creamy and a snap to make.

Lobster with Fideos

5 of 16

Mexican Black Bean Soup with Sausage

Go to Recipe

The cumin and oregano add an interesting touch to this warming Mexican soup.

Black Bean Soup with Crispy Tortillas

6 of 16

Mexican Pizza

Go to Recipe

Deconstructed nachos were the inspiration behind this fun pizza. Made with chili-spiced black-bean puree, tomatoes, olives, shredded lettuce and low-fat Jack cheese on a whole-wheat crust, the pie also gets a little low-fat sour cream (that nacho staple) on top.

Tomato, Zucchini and Salami Pizza

7 of 16

Slow Cooker Mexican Pork and Tomatillo Stew

HELENE DUJARDIN

Go to Recipe

Make this classic Mexican dish in your slow cooker for ease and extra flavor.

Ham, Escarole and Bean Stew

8 of 16

Mexican Eggs in Purgatory

Go to Recipe

For the Italian breakfast dish Eggs in Purgatory, eggs are baked in a spicy tomato sauce. In this Mexican-inspired take, Grace Parisi substitutes a vibrant, fresh green sauce made with tomatillos, cilantro and scallions.

Grilled Asparagus Salad with Fried Eggs

9 of 16

Mexican Shrimp Cocktail

Go to Recipe

This fairly easy shrimp cocktail recipe banks on the delicious combination of ketchup, horseradish and cilantro.

Shrimp Cocktail with Tomatillo-Horseradish Sauce

10 of 16

Corn Queso Fundido

Go to Recipe

F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly spicy dip.

Bayless's Queso Fundido al Tequila

11 of 16

Mexican Meatball Soup

Go to Recipe

Studded with zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.

Mexican Chicken Soup

12 of 16

Classic Ceviche

Go to Recipe

This classic ceviche recipe makes a perfect party appetizer because it's easy to prepare and can be marinated a day ahead. Celebrated chef Rick Bayless combines fish with lime and spicy chiles, then piles the mixture on tortilla chips for a no-fuss presentation. The recipe is equally delicious with snapper, halibut or other fresh fillets with mild flavor.

Red Snapper Ceviche

13 of 16

Vegan Enchiladas

Go to Recipe

kasha Richmond stuffs her enchiladas with squash, mushrooms, kale and corn, then tops them with a tangy tomatillo sauce and rich cashew crema.

Vegetarian Breakfast Enchiladas with Eggs and Sweet Potatoes

14 of 16

Guacamole with Charred Jalapeño and Scallions

Go to Recipe

F&W's Grace Parisi invented this smoky guacamole, then presented three ingenious ways to use it: in a soup, an hors d'oeuvre and a salad dressing.

Roasted Chile Guacamole

15 of 16

Zucchini Quesadilla with Spicy Salsa Roja

Go to Recipe

Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla as well as on top gives it an excellent punch.

Broccoli and Cheese Quesadillas

16 of 16

Mexican Chicken Soup

Go to Recipe

In Jane Coxwell's take on a classic tortilla soup, which she makes with tomatoes with flour tortillas stand in for the usual corn tortillas.

White Bean and Chicken Soup

Replay gallery

Your Profile

Mexican Appetizers

1 of 16

Mexican Shrimp-and-Avocado Salad with Tortilla Chips

1 of 16

2 of 16

Mexican Chopped Salad

2 of 16

3 of 16

Red Snapper & Shrimp Ceviche

3 of 16

4 of 16

Mexican-Style Fideos with Chorizo

4 of 16

5 of 16

Mexican Black Bean Soup with Sausage

5 of 16

6 of 16

Mexican Pizza

6 of 16

7 of 16

Slow Cooker Mexican Pork and Tomatillo Stew

7 of 16

8 of 16

Mexican Eggs in Purgatory

8 of 16

9 of 16

Mexican Shrimp Cocktail

9 of 16

10 of 16

Corn Queso Fundido

10 of 16

11 of 16

Mexican Meatball Soup

11 of 16

12 of 16

Classic Ceviche

12 of 16

13 of 16

Vegan Enchiladas

13 of 16

14 of 16

Guacamole with Charred Jalapeño and Scallions

14 of 16

15 of 16

Zucchini Quesadilla with Spicy Salsa Roja

15 of 16

16 of 16

Mexican Chicken Soup

16 of 16

Share the Gallery

Up Next

Share the Gallery