Like poke, ceviche is a great fish dish that requires absolutely no cooking. Just get chopping, and be sure to add tons of lime!

Ingredients
2 pounds of white fish fillets (corvina, halibut, sea bass, tilapia, mahi mahi, snapper), cut into small square pieces
2-3 hot peppers, can use Ecuadorian-style aji peppers, red chilies or serranos, sliced
2-4 garlic cloves, whole but gently crushed (optional)
2-3 small red onions, use Ecuadorian style cebolla paiteña or replace with 4-5 large shallots, peeled and finely sliced
4 tomatoes, diced
2 bell peppers, any color, diced
20 small to medium sized limes, separated into about 10 limes to cook the fish and 10 limes for the onion and tomato marinade
1 bunch of cilantro, chopped as finely as possible
2-3 tablespoon of oil (avocado oil, sunflower oil, etc)
Salt to taste

Directions
1. Place the diced raw fish in a large bowl or dish with the sliced hot peppers, garlic cloves, a tablespoon of chopped cilantro, 1-2 teaspoons of salt, and cover it with lime juice from about 10 limes, the fish should be completely covered or almost completely covered by the lime juice.
2. Cover the bowl with plastic wrap and refrigerate it for about 3-4 hours.
3. Place the sliced onions or shallots in a bowl, sprinkle them with a few teaspoons of salt and add warm water (enough to cover the onions), let rest for about 10 minutes, drain and rinse well with cold water.
4. Combine the rinsed onions with the diced tomatoes and diced bell peppers. Add the juice from about 5 limes and some salt. Let this mix marinate for at least 10 minutes, it can also be prepared ahead of time and refrigerated until ready to mix with the fish.
5. Once the fish is "cooked" in the lime juice, it should be completely white, remove the sliced hot peppers and garlic cloves. Based on your preference, and the acidity level, you can keep all the lime juice where the fish cooked in, or just some of it. You can strain the liquid to remove any pieces of hot peppers (or seeds) or garlic.
6. Add the marinated onion or shallot, tomato, and bell pepper mix to the fish. Add the chopped cilantro, oil, salt and additional lime juice to taste. You can serve immediately or let it rest for another 20-30 minutes before serving.
7. Serve with chifles, patacones, popcorn or corn nuts as well as with some good hot sauce or aji.

Source: Laylita's Recipes

Feeling extra lazy? A white bean salad only takes minutes to whip up, and is refreshing, satisfying, and tasty to boot. Voila: An instant no-cook summer meal.

Ingredients
1 14.5-ounce can white beans, drained but not rinsed
2 Tbsp chopped red onion
A squeeze of lemon juice
2 teaspoons wine vinegar (red or white)
1 Tbsp extra virgin olive oil
1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
Salt and freshly ground pepper to taste

Directions
1. After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. This will take the edge off the onion.
2. Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better. Lasts a couple of days in the refrigerator.

Source: Simply Recipes

Who said canned tuna had to be boring? Give it a fun, Mediterranean twist by adding in Kalamata olives, feta cheese, and more. If you don't like tuna, swap for canned chicken instead.

Ingredients
2 (5 oz.) packages of Bumble Bee® Premium Albacore Tuna in Water Pouch
1/2 cup Kalamata olives
1/2 cup feta cheese
2 small bell peppers
1/2 red onion, chopped
1 can (15.5 oz) chickpeas, rinsed and drained
Zest and juice of one lemon
1 tbsp. Dijon mustard
1 tbsp. extra virgin olive oil
2 tsp. fresh mint, chopped
1 tsp. sea salt
1 pint grape tomatoes, halved
Bibb lettuce, Iceberg lettuce


Directions
1. In a large mixing bowl add Bumble Bee® Premium Albacore Tuna, kalamata olives, feta cheese, bell peppers, red onion, chickpeas, zest and juice of one lemon, dijon mustard, olive oil and sea salt.
2. Stir well to combine.
3. Add tomatoes and gently fold into the mixture.
4. Place a scoop of the tuna mixture in a large piece of lettuce and wrap up.
5. Enjoy!!


Source: Becky's Best Bites

Gazpacho, a no-cook tomato soup, is almost ridiculously refreshing, and on top of that, it's got great Spanish flair. Why not whip up a batch for your next summer soiree?

Ingredients
2 cloves garlic, minced
1/2 whole red onion, diced
1 whole large cucumber, diced
5 whole Roma tomatoes, diced
1 whole zucchini, diced
2 stalks celery, diced
1 dash salt to taste
1/4 gallon tomato juice
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
2 Tablespoons white sugar
6 dashes Tabasco
1 dash black pepper to taste

Directions
1. In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, olive oil, red wine vinegar, sugar, Tabasco, and a dash of salt.
2. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.
3. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
4. Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!
5. Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Finally, place a grilled shrimp on the top and serve with grilled slices of bread.

Source: The Pioneer Woman

You may think of sushi as a dish that takes a lifetime to master... but if you don't mind lowering your standards a wee bit, it's actually not too difficult to pull off yourself. And its way cheaper to make it yourself than eat at a restaurant.

Ingredients
6 sheets sushi seaweed, aka nori
1 batch prepared sushi rice
1/2 lb sushi-grade raw salmon, or desired raw fish of choice
4 oz cream cheese, sliced into strips
1 avocado, sliced
Soy sauce, for serving


Directions
1. Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.
2. Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.

Source: Fifteen Spatulas