Mash-up ideas to try at home: Dulce de leche french toast and ceviche tacos

They’re unexpected combinations that can be very tasty: culinary mash-ups.

Think taco burgers, Greek egg rolls or Buffalo chicken anything.

Cookbook author Amalia Moreno-Damgaard said they are a modern trend — not to be confused with fusion cuisine — and she brought along ideas for mash-ups you can try at home.

Listen to the full conversation by clicking play on the audio player above and check out Amalia Moreno-Damgaard’s recipes below.

Recipe for Dulce de Leche French Toast

Serves 5

• 10 thick slices of brioche

• 1 cup whole milk

• 1/2 cup evaporated milk

• 1/2 cup sweetened condensed milk

• 2 large eggs

• 1 tsp. almond extract

• 1/2 stick butter

• Toppings: dulce de leche and fresh berries

• Mint sprigs for garnish

Directions

Whisk together whole milk, evaporated milk, sweetened condensed milk, eggs, and almond extract until smooth.

Dip each bread slice into the dulce de leche mixture, coating fully without oversaturating.

Heat a skillet over medium heat and rub a thick layer of butter onto it. Place the soaked bread on the skillet and cook until golden brown, 4 minutes per side.

Top the French toast with melted dulce de leche, fresh berries, and garnish with mint sprigs.

Recipe for Spicy Ceviche Crunchy Tacos

Serves 4-6

• 1 lb. fresh corvina, red snapper, or sea bass fillets, diced into half-inch pieces

• 1/2 cup freshly squeezed lime juice

• 1/4 cup freshly squeezed lemon juice

• 1/2 red onion, finely diced

• 1 jalapeño or serrano, finely chopped

• 1/2 cup grated carrots

• 1/2 cup petite diced tomatoes

• 1/4 cup chopped fresh cilantro

• Hot sauce to taste

• Kosher salt and freshly ground black pepper to taste

• 6 crunchy taco shells

• Optional toppings: avocado slices and shredded lettuce

Directions

In a large bowl, combine the diced fish with lime and lemon juice. Let sit for 30 minutes, stirring occasionally, until the fish turns opaque.

Add the red onion, jalapeño, tomatoes, carrots, and cilantro. Season with hot sauce, and salt and pepper to taste.

Fill the taco shells with shredded lettuce, top with the ceviche mixture, and garnish.

• Appetites investigates: Was Chicago Mix actually invented in Minnesota?
• Thanksgiving recipes from Minnesota’s best culinary minds
• Flint corn: the Indigenous staple crop making a comeback