5 No-Cook Latin American Recipes

Discover 5 delicious no-cook recipes with Latin flavor for those busy nights!

Author : Enriqueta L.

Summertime is synonymous with fresh air, light clothing, the beach, and outdoor activities. Now that it's nice and warm out, it's only natural that the idea of being stuck cooking in a hot kitchen isn't exactly what most of us want to be doing. So here are 4 delicious recipes that don't require the oven or even the stove to prepare. Enjoy!


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.


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
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.

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.

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.

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.

What's your favorite no-cook recipe?


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