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7 Easy Ceviche Recipes for Summer Slideshow

7 Easy Ceviche Recipes for Summer Slideshow


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June 5, 2013

By

Will Budiaman

The refreshing seafood dish from Peru, or Polynesia, or North Africa, or somewhere on Earth

Salmon-Mango Ceviche

Tropical fruit flavors are a great choice if you're looking to spruce up your ceviche a bit.

Click here to see the Salmon-Mango Ceviche Recipe.

Shrimp and Scallop Ceviche

On a hot summer's day, the prospect of having some cool, crisp shrimp and tender marinated scallops is like an oasis in the desert.

Click here to see the Shrimp and Scallop Ceviche Recipe.

Easy Halibut Ceviche

Fresh halibut, aji peppers, and sweet white corn combine to make a delicious, refreshing treat.

Click here to see the Easy Halibut Ceviche Recipe.

Simple Tilapia Ceviche

Humble tilapia gets the star treatment in this easy ceviche recipe.

Click here to see the Simple Tilapia Ceviche Recipe.

Ceviche del Pacifico

This ceviche has something for everyone, with baby shrimp, dorade, calamari, and mussels all thrown into the mix.

Click here to see the Ceviche del Pacifico Recipe.

Green Herb Ceviche with Cucumber

A simple dressing made with roasted garlic, serrano chiles, cilantro, and flat-leaf parsley gives this ceviche a pleasant, herbal twist.

Click here to see the Green Herb Ceviche with Cucumber Recipe.

Mushroom Ceviche

Here's a ceviche recipe that will make vegetarians very happy.

Click here to see the Mushroom Ceviche Recipe.


Recipe Summary

  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
  • 1 teaspoon finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 scallion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 small shallot, thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (raw, from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 Hass avocado, cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro

In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the &ldquoceviche&rdquo for at least 2 hours. Fold in the cilantro just before serving and serve the &ldquoceviche&rdquo chilled.


Recipe Summary

  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
  • 1 teaspoon finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 scallion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 small shallot, thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (raw, from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 Hass avocado, cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro

In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the &ldquoceviche&rdquo for at least 2 hours. Fold in the cilantro just before serving and serve the &ldquoceviche&rdquo chilled.


Recipe Summary

  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
  • 1 teaspoon finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 scallion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 small shallot, thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (raw, from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 Hass avocado, cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro

In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the &ldquoceviche&rdquo for at least 2 hours. Fold in the cilantro just before serving and serve the &ldquoceviche&rdquo chilled.


Recipe Summary

  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
  • 1 teaspoon finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 scallion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 small shallot, thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (raw, from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 Hass avocado, cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro

In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the &ldquoceviche&rdquo for at least 2 hours. Fold in the cilantro just before serving and serve the &ldquoceviche&rdquo chilled.


Recipe Summary

  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
  • 1 teaspoon finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 scallion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 small shallot, thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (raw, from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 Hass avocado, cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro

In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the &ldquoceviche&rdquo for at least 2 hours. Fold in the cilantro just before serving and serve the &ldquoceviche&rdquo chilled.


Recipe Summary

  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
  • 1 teaspoon finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 scallion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 small shallot, thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (raw, from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 Hass avocado, cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro

In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the &ldquoceviche&rdquo for at least 2 hours. Fold in the cilantro just before serving and serve the &ldquoceviche&rdquo chilled.


Recipe Summary

  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
  • 1 teaspoon finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 scallion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 small shallot, thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (raw, from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 Hass avocado, cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro

In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the &ldquoceviche&rdquo for at least 2 hours. Fold in the cilantro just before serving and serve the &ldquoceviche&rdquo chilled.


Recipe Summary

  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
  • 1 teaspoon finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 scallion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 small shallot, thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (raw, from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 Hass avocado, cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro

In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the &ldquoceviche&rdquo for at least 2 hours. Fold in the cilantro just before serving and serve the &ldquoceviche&rdquo chilled.


Recipe Summary

  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
  • 1 teaspoon finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 scallion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 small shallot, thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (raw, from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 Hass avocado, cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro

In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the &ldquoceviche&rdquo for at least 2 hours. Fold in the cilantro just before serving and serve the &ldquoceviche&rdquo chilled.


Recipe Summary

  • 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
  • 1 teaspoon finely grated lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 scallion, thinly sliced
  • 1 jalapeño, seeded and thinly sliced
  • 1 small shallot, thinly sliced
  • Sea salt
  • 1 1/2 cups fresh corn kernels (raw, from 2 ears)
  • 2 nectarines, cut into thin wedges
  • 1 Hass avocado, cut into 1/2-inch cubes
  • 1 large orange bell pepper, finely julienned
  • 1 pint heirloom cherry tomatoes, halved
  • 1/2 cup coarsely chopped cilantro

In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes. Refrigerate the &ldquoceviche&rdquo for at least 2 hours. Fold in the cilantro just before serving and serve the &ldquoceviche&rdquo chilled.