Best 5 No-Cook Latin American Recipes

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5 No-Cook Latin American Recipes 
Summer makes cooking difficult when you actually want to go out and enjoy with your family or friends. But on the other side, you also want to make best dish for our family and keep them healthy.

So here are Best 5 No-Cooking Latin American Recipes to you all. Hope you all will love it!

1. Gazpacho


Ingredients for 6 servings
  • 2 lbs. Roma tomatoes cut in pieces
  • ¼ lb. cucumber cut in pieces
  • 6 cloves of garlic, peeled
  • 2 ounces white vinegar
  • 9 ounces extra virgin olive oil
  • ¼ lb. bread
  • 1 red bell pepper, deveined and seeded, cut in pieces
  • ½ cup onion, diced

Preparation: Put all the ingredients in a blender. Blend until the mixture is consistent and creamy. Chill for at least 30 minutes before serving. Serve very cold and garnish with coarse toasted bread crumbs, a little pepper and diced cucumber.

2. Ceviche


Ingredients for 4 servings
  • 1 ½ lbs. fillets of sole cut into bite-size cubes
  • 1 red onion cut in thin slices
  • ½ ají limo (Peruvian Lima pepper) cut very fine
  • salt
  • ½ garlic clove, minced
  • juice of 12 limes
  • 2 tablespoons fresh cilantro leaves, minced

Preparation: Combine the fish and onion, wash them together. Rinse well and then put them in a large bowl. Add the lime juice and 2 ice cubes. Let it sit for 5 minutes. Remove and discard the ice. Add garlic and ají limo. Sprinkle with cilantro. Salt to taste. Serve immediately with lettuce, sweet corn and boiled potatoes.

3. Black Bean Hummus 


Ingredients for 1 cup
  • 1 cup black beans, cooked and drained
  • 3 cloves garlic
  • ¼ jalapeño deveined and seeded
  • ¼ teaspoon ground cumin
  • 3 tablespoons fresh lime juice
  • 4 tablespoons extra virgin olive oil
  • Coarse sea salt

Preparation: Put all the ingredients in the food processor. Process until the ingredients form a creamy puree. Serve with tortillas or tortilla chips.

4. Black Bean Salad with Corn and Cilantro 


Ingredients for 8 servings
  • 1 ½ cups cooked black beans (you can use canned)
  • 1 ½ cups corn
  • 1 cup tomato without seeds cut in little cubes
  • ½ cup red onion, minced
  • ¼ cup red bell pepper, minced
  • 1 cups fresh cilantro leaves, washed and dried
  • ¼ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • Coarse sea salt
  • Freshly ground black pepper

Preparation: In a large bowl combine the beans, corn, tomato, onion, red bell pepper and cilantro. Mix well. In a cup, combine the olive oil, vinegar, salt and pepper. Mix until you form an emulsion. Add the vinaigrette to the salad and toss. Cover and leave to marinate in the fridge for at least 30 minutes. Serve cold.

5. Smoked Salmon Burrito


Ingredients for 4 servings
  • 4 flour tortillas
  • Extra virgin olive oil
  • 4 slices smoked salmon
  • 3 hard boiled eggs, sliced thin
  • 3 green onions, minced (the white part and a little of the tender green part)
  • 3 tablespoons capers
  • Freshly ground black pepper

Preparation: With a brush, paint the tortillas with oil. Cover the tortillas with salmon, distributing the egg, green onion and capers between the 4 tortillas. Add pepper and roll each tortilla, securing each with two toothpicks. Cut diagonally and serve.