Lucio

Inspired by

Lucio

On the battlefield, Lúcio’s cutting-edge Sonic Amplifier buffets enemies with projectiles and knocks foes back with blasts of sound. His songs can both heal his team or boost their movement speed, and he can switch between tracks on the fly.

Lúcio is a versatile Support who requires good situational awareness to master. His aura allow him to contribute damage in fights while passively buffing his allies, and he can protect against enemy ultimates and enable his team to make aggressive pushes using his Sound Barrier. He can escape dangerous situations using his Amped Up speed aura and his Soundwave’s knockback effect, giving him a relatively high survivability for a support hero. While his damage output is lower than many other Supports and he doesn’t have high single-target healing like Ana or Mercy, his multiple-target healing and speed buffs make him a valuable member of any team.

Lucio
Lucio in Jazzy skin
Lucio's icon
Lucio-Ohs Breakfast Cereal
Lucio's ultimate
Lucio in Gold frog skin

Lucio’s Moqueca de Peixe

Yields2 ServingsDifficultyIntermediate
Prep Time5 minsCook Time20 minsTotal Time25 mins

Lucio is one of my favourite healers in Overwatch given his easiness to heal and attack with. As I'm not a fan of close melee fighting, his attacks are great from a distance, although I occasionally need to get up close to heal team members. When close, it feels amazing when you finally "boop" enemies off the map with a blast of sound energy!

I chose this meal as it's a popular dish in Brazil which is where Lucio is from. I used yellow and green bell peppers to represent his yellow healing sound and green speed sound. I'm also using cod and prawns to add some flavours to the dish.

 120 g Rice
 1 tbsp Vegetable Oil
 1 Yellow Bell Pepper (sliced)
 1 Green Bell Pepper (sliced)
 1 Onion (chopped)
 2 tbsp Garlic & Ginger Paste
 1 tsp Cayenne Pepper
 1 tsp Ground Coriander
 1 tsp Cumin
 1 tsp Turmeric
 200 ml Coconut Milk
 2 Cod Fillets (chopped)
 100 g Prawns
 1 tsp Desiccated Coconut
 1 tsp Coriander Leaf
 1 tsp Red Pepper Flakes
 1 tsp Paprika

1

Cook the rice according to packet instructions. In a wok over medium heat, heat up some oil then fry the peppers and onion for 5 minutes.

2

Add the garlic and ginger paste, cayenne pepper, ground coriander, cumin and turmeric and stir to combine. Add the Coconut milk and let simmer for 5 minutes.

3

Add the fish and prawns, stirring them into the sauce. Cook for 5-10 minutes over a low heat.

4

Take off the heat and sprinkle over the coconut, coriander leaf, red pepper flakes and paprika. Have a quick stir then serve with the rice.

Ingredients

 120 g Rice
 1 tbsp Vegetable Oil
 1 Yellow Bell Pepper (sliced)
 1 Green Bell Pepper (sliced)
 1 Onion (chopped)
 2 tbsp Garlic & Ginger Paste
 1 tsp Cayenne Pepper
 1 tsp Ground Coriander
 1 tsp Cumin
 1 tsp Turmeric
 200 ml Coconut Milk
 2 Cod Fillets (chopped)
 100 g Prawns
 1 tsp Desiccated Coconut
 1 tsp Coriander Leaf
 1 tsp Red Pepper Flakes
 1 tsp Paprika

Directions

1

Cook the rice according to packet instructions. In a wok over medium heat, heat up some oil then fry the peppers and onion for 5 minutes.

2

Add the garlic and ginger paste, cayenne pepper, ground coriander, cumin and turmeric and stir to combine. Add the Coconut milk and let simmer for 5 minutes.

3

Add the fish and prawns, stirring them into the sauce. Cook for 5-10 minutes over a low heat.

4

Take off the heat and sprinkle over the coconut, coriander leaf, red pepper flakes and paprika. Have a quick stir then serve with the rice.

Lucio’s Moqueca de Peixe
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