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Recipes for the summer: 3 ideal dishes for the heat, with the tips of Flavio Solórzano

Summer is coming to an end but the feeling of heat is still strong. For this reason, in this note we present some alternative recipes that are ideal for cooling off, but also super easy to make because they minimize the use of stoves.

Flavio Solórzano, chef and main teacher of the Haute Cuisine Program at the Columbia Institute, shares these three options that you can try right now:

chalaco tiradito


– 5 units of Lemon (juice)

– w/o salt

– c / n of Kion

– 20 gr of Celery

– 1 cup of cilantro

– 1 unit of garlic,

– 1 tablespoon of fish broth

– 1 unit of green chili pepper

– ¼ avocado

– 200 gr of northern sea bass fillet

– ½ unit of avocado

– ½ unit of red onion

– w / n of toasted fan shells.


For the procedure, we will start by blanching the cilantro in boiling water for 10 seconds, strain, and cool. Then, blend all the ingredients of the marinade and then strain them and let them rest (it should not be very watery). Proceed to laminate the sea bass fillet and stretch it out on the plate, bathe it with the marinade, previously prepared, and finish decorating with julienned onions, slices of ají limo and cubed avocado.

Pesto Quinoa Salad


For the vinaigrette: 100 ml of olive oil, 1 tsp of salt, ½ tsp of dry oregano and 50 ml of white vinegar.

Basil pesto: 4 basil sprigs, 1 peeled garlic clove, 2 tablespoons of Parmesan cheese, 1 tablespoon of toasted almonds and ¼ cup of olive oil.

Salad: 200 gr of quinoa, 400 ml of water, 80 gr of mushrooms, 150 gr of tomato, 120 gr of fresh cheese and 80 gr of baby aubergine.


To start with the vinaigrette, it is necessary to mix all the ingredients with the help of a whisk, for one minute. Then proceed with the pesto, boiling the basil in water for 20 seconds, cool and dry. After that, blend all the pesto ingredients, rest for 1 hour before using. Continue by cooking the quinoa in boiling water for 20 minutes until plumped, dicing the tomatoes, quartering or halving the mushrooms, and dicing the cheese and eggplant. To start assembling the salad, marinate the quinoa with the vinaigrette, place the quinoa at the base of the plate so that you can accommodate the vegetables and cheese on top and finally dunk with the pesto.

Pesto quinoa salad.

Muchame de tuna


– 200 gr of tuna steak

– 2 cups of water

– 2 tablespoons of salt

– 1 tablespoon of sugar

– ½ tsp of olive oil

– 4 units of garlic

– 1 tablespoon of fresh oregano

– 1 tablespoon of parsley

– w/o salt

– 1 unit of ripe tomato

– ½ unit of ripe avocado

– 2 units of toasted bread.


It begins by preparing a brine, mixing water, sugar and salt, stirring everything until it dissolves. Then the tuna steak is placed and you let it rest for 6 hours in the cold. Once the time has elapsed, it is removed and dried with paper and put back to rest for another 6 hours at room temperature. After finishing this process, it is removed and submerged in olive oil until the moment of use.

While you are waiting, you can chop the garlic, oregano and parsley, and then mix it with olive oil, salt and let it rest. When finished, cut the tuna into slices to serve, add oil with garlic and herbs, and you can accompany it with tomato, avocado and toast.

Source: Elcomercio

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