Recipes

Fresh Vegetable Ceviche with Lime

Ingredients

  • 1 large cucumber (peeled and diced)
  • 1 large tomato (seeded and diced)
  • ½ cooked chayote (optional, diced)
  • ¼ red onion (finely chopped)
  • Juice of 3 limes
  • 1 tablespoon olive oil
  • Fresh cilantro, chopped to taste
  • Salt and pepper to taste
    Serrano or habanero chili to taste (optional)

Preparation

  1. In a large bowl, combine the cucumber, tomato, onion, and chayote (if using).
  2. Add the lime juice, olive oil, salt, pepper, and cilantro.
  3. Stir in the chopped chili if you want a spicy touch.
  4. Mix well and refrigerate for 10–15 minutes to allow the flavors to blend.
  5. Serve cold as an appetizer or side dish. You can serve it on tostadas or as a salad.

Classic Guacamole

Ingredients

  • 2 ripe avocados
  • 1 chopped tomato
  • ¼ chopped onion
  • Juice of 1 lime
  • Salt to taste

Preparation

  1. Cut the avocados and scoop the flesh into a bowl.
  2. Mash with a fork until you get a creamy texture.
  3. Add the chopped tomato and onion.
  4. Pour in the lime juice and mix well.
  5. Season with salt and serve with tortilla chips.

Fresh Chayote Salad

Ingredients

  • 2 cooked chayotes, diced
  • ½ red onion, sliced
  • Juice of 2 limes
  • Salt and pepper
  • Fresh cilantro leaves

Preparation

  1. Mix the chayote and onion in a bowl.
  2. Add the lime juice, salt, and pepper.
  3. Add fresh cilantro leaves.
  4. Let it rest in the refrigerator for 10 minutes.
  5. Serve cold as a side dish.

Roasted Tomato Soup

Ingredients

  • 4 large tomatoes
  • 2 garlic cloves
  • 1 onion
  • 2 cups vegetable broth
  • Olive oil, salt, and pepper

Preparation

  1. Roast the tomatoes, garlic, and onion in the oven.
  2. Place everything in a blender with the broth.
  3. Blend until smooth.
  4. Cook in a pot for 10 minutes.
  5. Adjust salt and pepper, and serve hot.

Chayotes with Garlic and Herbs

Ingredients

  • 3 chayotes, diced
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • Salt and oregano to taste
  • Dried chili (optional)

Preparation

  1. Steam the chayotes until tender.
  2. Sauté the garlic in olive oil without letting it burn.
  3. Add the chayotes and stir well.
  4. Season with oregano, salt, and dried chili.
  5. Serve hot as a side dish.

Asian-Style Cucumber Salad

Ingredients

  • 2 medium cucumbers, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 garlic clove, finely chopped
  • Toasted sesame seeds for garnish
  • Chopped scallions for garnish

Preparation

  1. In a bowl, mix the soy sauce, rice vinegar, sesame oil, sugar, and garlic until the sugar dissolves.
  2. Add the cucumber slices to the mixture and stir well to coat.
  3. Refrigerate for at least 15 minutes to allow the flavors to blend.
  4. Before serving, sprinkle with toasted sesame seeds and chopped scallions.

Traditional Pico de Gallo

Ingredients

  • 3 tomatoes, diced small
  • ½ chopped onion
  • 1 serrano chili
  • Juice of 1 lime
  • Cilantro and salt to taste

Preparation

  1. Mix all the ingredients in a bowl.
  2. Add the lime juice and salt.
  3. Stir well and let rest for 5 minutes.
  4. Adjust the spiciness to your preference.
  5. Serve with tacos or as an appetizer.

Avocado and Tomato Toast

Ingredients

  • 2 avocados
  • 2 tomatoes, sliced
  • 4 baked toast
  • Salt and lime
  • Sesame seeds or dried chili (optional)

Preparation

  1. Spread the avocado over each toasts.
  2. Place the tomato slices on top.
  3. Drizzle with lime juice.
  4. Add salt to taste.
  5. Garnish with sesame seeds or dried chili.

Cucumber and Avocado Salad with Lime Dressing

Ingredients

  • 2 medium cucumbers, thinly sliced
  • 1 ripe avocado, diced
  • ¼ red onion, thinly sliced
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish

Preparation

  1. In a large bowl, combine the cucumber slices, avocado cubes, and red onion.
  2. In a small container, mix the lime juice, olive oil, salt, and pepper.
  3. Pour the dressing over the salad and gently toss to combine.
  4. Garnish with fresh cilantro leaves before serving.

Banana and Lime Ice Cream

Ingredients

  • 3 frozen bananas
  • Juice of 1 lime
  • 1 tablespoon plain yogurt
  • Lime zest
  • Fresh mint (optional)

Preparation

  1. Place the frozen bananas in a blender.
  2. Add the lime juice and zest.
  3. Add the yogurt and blend until smooth.
  4. Serve in chilled cups.
  5. Garnish with mint leaves.