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Easy No-Cook Recipes to Deal with Summer Heatwaves

By,
Gourmandize
Ceviche 9/15

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Ceviche

Ceviche is a popular South American seafood dish that originally came from Peru and now comes in infinite delicious variations. Served chilled for the ultimate refreshing summer dish, it can be enjoyed as an appetizer with plantains, tortilla chips or with a spoon! Or serve it as a light main with salad on the side.

Serves 4

  • 1 lb fresh fish (sea bass, dorado, red snapper, tilapia, etc.), cubed
  • 1/2 cup lime juice
  • 1 1/2 cups sweet corn, canned or fresh
  • 1/4 cup red onion, finely diced
  • 1 bird's eye chili, deseeded and finely chopped
  • 1/4 cup cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Cut the fish into small cubes and add to a glass bowl with the lime juice. Toss to coat the fish, and let sit for 20 minutes.

  2. While the fish marinates, combine the remaining ingredients in another bowl and set aside.

  3. Stir the fish into the bowl with the veggies. Serve immediately or store in the fridge for an hour to let the flavors mingle.


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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!