It’s getting warm out there, and we’re starting to crave fresh foods—maybe even a few raw foods! Yup, it’s just about time to switch over from hot stews and rich soups to cooler dishes, like my personal spring favorite, ceviche. This South American cold soup is just the ticket for a spring picker-upper recipe—it’s full of veggies, citrus, spices and fresh herbs. Here are three recipes for making your ceviche this season, including one completely vegan, fish-free version.

Whitefish Ceviche

This ceviche recipe calls upon sustainably harvested Pacific halibut, which has a thick, meaty texture and slightly sweet flavor. Switch up the recipe by using the most delicious-looking artisanal olives available at the market.

Makes 4 servings

Ingredients

Method

Combine halibut and salt in a medium bowl; toss well. Refrigerate until fish turns opaque, 30 to 60 minutes.

Add remaining ingredients to bowl; toss gently; season with more salt, if needed. Serve with chips.

Mixed Shellfish Ceviche

Ceviche made with shellfish is a purely luxurious spring meal. Choose Pacific-caught shrimp for a sustainable choice, and experiment with this recipe by adding chopped mangos or pineapple to the mix.

Makes 4 servings

Ingredients

Method

Combine shrimp, scallops and salt in a medium bowl; toss well. Refrigerate until fish turns opaque, 30 to 60 minutes.

Add remaining ingredients to bowl; toss gently; season with more salt, if needed. Serve with chips.

Vegan Hearts of Palm Ceviche

For the non-fish eaters looking for a substantial ceviche, this recipe hits the spot. Hearts of palm make for a surprisingly good substitution for fish—they have a great bite to them and a slightly saline flavor.

Makes 4 servings

Ingredients

Method

Combine all ingredients in a large bowl; toss well to coat. Refrigerate 30 to 60 minutes, until flavors are combined.

Image: laura padgett