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Agua Fresca de Pepino (Cucumber Limeade)
Drink Mexican

Agua Fresca de Pepino (Cucumber Limeade)

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth.
  2. 2 Pour into a pitcher; add remaining 3 cups of water. Stir in additional 2 tablespoons of sweetener to taste. Serve over ice.

By Yoly

Watermelon and Cucumber Agua Fresca
Drink Mexican

Watermelon and Cucumber Agua Fresca

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Put watermelon in a blender. Blend until the chunks turn to liquid. Add cucumber chunks and blend again. Pour in water, sugar, and lime juice. Blend once more. Strain through a sieve to remove pulp.
  2. 2 Fill 4 glasses with ice and pour agua fresca on top.

By CookingWithShelia

Tilapia Ceviche
Dinner Mexican

Tilapia Ceviche

4.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Chop the raw tilapia into small pieces, and place in a large bowl. Pour in enough lime juice to cover the fish.
  2. 2 Mix the tomato, red onion, and cucumbers into the bowl. Stir in the cilantro. Season with salt and pepper.
  3. 3 Allow the ceviche to marinate, refrigerated, for at least an hour. Taste for seasoning before serving; add salt and pepper if necessary.

By Samantha

Aguachile
Dinner Mexican

Aguachile

5.0

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Divide shrimp onto two shallow plates.
  2. 2 Blend lime juice, chiles, cilantro leaves and stems, and 1 teaspoon salt in a blender until smooth. Pour 1/2 of the mixture over each plate of shrimp.
  3. 3 Cover and marinate in the refrigerator until shrimp turn opaque and white, 15 to 25 minutes.
  4. 4 To serve, top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

By Yoly

Cucumber Jalapeño Margarita
Drink Mexican

Cucumber Jalapeño Margarita

4.7

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine tequila, lime juice, orange liqueur, and simple syrup in a pitcher with a lid; add jalapeño and 4 thin cucumber slices. Refrigerate until chilled, at least 1 hour.
  2. 2 Meanwhile, run lime wedges along rims of 4 pint glass; pour salt onto a flat plate. Dip moistened rims into salt to coat.
  3. 3 Fill prepared glasses with ice; pour chilled margarita over top. Garnish each drink with 1 cucumber slice.

By Dillon McGill

Ceviche Self-Portrait
Appetizer Mexican

Ceviche Self-Portrait

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
  2. 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

By big surprise

Simple Sweet and Spicy Chicken Wraps
Lunch Mexican

Simple Sweet and Spicy Chicken Wraps

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Make the sauce: Mix mayonnaise, cucumber, honey, cayenne pepper, and black pepper together in a bowl until smooth. Cover and refrigerate until needed.
  2. 2 Make the wraps: Heat olive oil in a skillet on medium-high heat. Add chicken strips; cook and stir until they start to turn golden and are no longer pink in the middle, about 8 minutes. Stir in salsa, honey, and cayenne pepper. Reduce the heat to medium-low; simmer, stirring occasionally, until flavors have blended, about 5 minutes.
  3. 3 Stack tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
  4. 4 Spread each tortilla with 1 tablespoon mayonnaise-cucumber sauce, top with a layer of spinach, and arrange about 1/2 cup of the chicken mixture on top.
  5. 5 Fold the bottom of each tortilla up about 2 inches, and start rolling from the right side. When wrap is halfway rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

By Nuclear Rich

Bloody Mary Ceviche
Appetizer Mexican

Bloody Mary Ceviche

4.8

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.

By this2shallpass19

Watermelon-Cucumber Agua Fresca
Drink Mexican

Watermelon-Cucumber Agua Fresca

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place watermelon and 1 1/2 cups water in a blender, and process at high speed until combined, about 1 minute. Add cucumber, lime juice, and sugar; blend until smooth. Pour mixture through a fine mesh strainer and using a spatula, press to remove the pulp. Don't skip this step, it's important.
  2. 2 Pour the strained mixture into a large pitcher, add remaining 1 cup water, and stir well. Refrigerate for at least 1 hour or longer.
  3. 3 Sprinkle some Tajin® (chili lime seasoning) onto a small plate. Run the lime wedge around the top of the glass, invert the glass, and dip the rim into the seasoning.
  4. 4 Fill the glass with ice, pour in the agua fresca, garnish with watermelon slices or wedges, and lime slices.

By lutzflcat

Cucumber, Mango, and Black Bean Salad
Lunch Mexican

Cucumber, Mango, and Black Bean Salad

3.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place black beans, cumin, and water in a microwave-safe bowl; heat in microwave on high for 1 minute. Mix mango, cucumber, jalapeno pepper, cilantro, lime juice, salt, and black pepper together in a bowl; stir in black beans. Serve immediately or chill in refrigerator before serving.

By Chrissy

Cool Cucumber Salsa
Appetizer Mexican

Cool Cucumber Salsa

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir cucumbers, tomatoes, green pepper, jalapeño pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt together in a medium bowl; cover and refrigerate until chilled, about 30 minutes to 1 hour.
  3. 3 Serve with tortilla chips.

By DAWNIE1219

Absolutely the Best Nacho Dip Ever
Appetizer Mexican

Absolutely the Best Nacho Dip Ever

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
  2. 2 In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
  3. 3 Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

By JEFF MOORE

Guacamole Salad
Lunch Mexican

Guacamole Salad

4.5

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Lightly toss avocados, tomatoes, red onion, cucumber, jalapeno, and corn in a salad bowl until well mixed, and sprinkle with garlic salt, salt, and black pepper.
  2. 2 Mix lime juice with olive oil in a small bowl, and pour over the salad. Chill for at least 30 minutes before serving.

By yogurtraisin

Mexican Cucumber Salad
Lunch Mexican

Mexican Cucumber Salad

4.4

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Place tomatoes, corn, cucumber, bell peppers, and red wine vinegar into a large serving bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper until incorporated.
  2. 2 Cover and chill in the refrigerator for at least 30 minutes before serving.

By ECUADORITA

Mexican Ceviche
Appetizer Mexican

Mexican Ceviche

4.6

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place shrimp in a bowl. You may either coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.
  3. 3 Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating).
  4. 4 Stir in tomato and clam juice cocktail to desired consistency.
  5. 5 Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.

By PHXGURL

Mexican Gazpacho
Dinner Mexican

Mexican Gazpacho

Prep
15 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
  2. 2 Combine cucumber and onion in a bowl. Set aside.
  3. 3 Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
  4. 4 Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

By Sher

Mexican-Style Shrimp Cocktail
Appetizer Mexican

Mexican-Style Shrimp Cocktail

5.0

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
  2. 2 While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
  3. 3 Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
  4. 4 When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.

By John Mitzewich

Javi's Really Real Mexican Ceviche
Dinner Mexican

Javi's Really Real Mexican Ceviche

4.3

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 In a large glass or ceramic bowl, gently toss shrimp and scallops with lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeño, serrano, cilantro, olive oil, salt, and pepper. Cover the bowl and chill in the refrigerator until shrimp and scallops are opaque, about 1 hour.

By JAVI19

Mahi Mahi Ceviche
Appetizer Mexican

Mahi Mahi Ceviche

4.9

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
  2. 2 Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

By John Mitzewich

Baja Salad
Lunch Mexican

Baja Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, tomato, avocado, cucumber, feta cheese, onion, corn, and black beans in a large bowl; toss well. Sprinkle tortilla chips over salad.
  2. 2 Whisk olive oil, lemon juice, cumin, salt, and black pepper together in a bowl until dressing is smooth; drizzle over salad and toss to coat.

By startrooper3000

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)
Appetizer Mexican

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

4.9

Prep
45 min
Cook
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.
  3. 3 Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.
  4. 4 Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture.
  5. 5 Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour.
  6. 6 Enjoy!

By Mexican Sweetheart

Mexican Chicken Quinoa Salad
Dinner Mexican

Mexican Chicken Quinoa Salad

4.4

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
  2. 2 Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
  3. 3 Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
  4. 4 Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

By Deemcgee

Light and Fresh Mexican Gazpacho
Dinner Mexican

Light and Fresh Mexican Gazpacho

5.0

Prep
60 min
Cook
Total
420 min

Instructions

  1. 1 Combine tomato and claim juice cocktail, tomato-vegetable juice cocktail, celery, avocados, bell peppers, cucumbers, hot pepper sauce, green onions, cilantro, red onion, red wine vinegar, lemon juice, minced garlic, and garlic powder in a large nonreactive bowl; season with salt and black pepper. Refrigerate to blend flavors, at least 6 hours.

By Kara Adkins