Featured Recipes: Ceviche de Pescado & Black Bean Soup from Erica Gragg


Ceviche de Pescado and Black Bean Soup

Erica GraggAs the Founder of traveling fitness spa Escape To Shape, Erica Gragg has traveled the globe hosting curated vacations at trend-setting destinations such as Cartegena, Croatia, Istanbul, Marrakech, and Vietnam.  In addition to offering luxury accommodations, amazing workouts, and cultural excursions, Escape to Shape offers delicious, local healthy cuisine that is reflective of the local region and season.

In the spirit of Escape to Shape's upcoming Escape to Cartegena in April 2013, Erica has shared these healthy local recipes for ceviche de pescado and black bean soup.

Ceviche de Pescado

Ceviche is a staple in the Colombian coastal towns and villages, thanks to the abundant supply of fresh fish and shrimp. This ceviche is quick and easy to prepare - the secret is fresh fish and lime plus plenty of time to let all the ingredients ‘cook’ in the lime juice. Coconut milk is often added to Colombian ceviches as well, which makes for a heavier dish.  Ceviche is a flavorful, protein-packed, low calorie dish!


4 servings

1/2 pound fresh fish – white fish such as sea bass or red snapper
Enough fresh lime to completely cover the fish with lime juice
3 tablespoons chopped fresh cilantro
1 ½ cups chopped onion
.5-1 cup fresh corn
Salt, pepper and jalapeno or habanero to taste


  1. Cut fresh fish into small bite sized pieces and place into  large bowl

  2. Squeeze fresh lime over the fish until the fish is completely covered in lime juice.

  3. Add salt and finely chopped jalapeno or habanero to the lime and fish

  4. Cover and let fish soak in the lime juice for 8-24 hours (in the refrigerator)

  5. After 8-24 hours the fish will have ‘cooked’ in the lime juice.  Add cilantro, onion and corn to the bowl, mix.

  6. Add additional salt and spice to taste. Pepper as well as an avocado diced in cubes can be added as well.

Black Bean Soup

Rich in fiber and protein, easy to make, and perfect year-round, this Colombian dish not only tastes great, but freezes well, so it makes for an ideal staple in the fridge!


1 Tablespoon extra virgin olive oil
1/4 large onion, chopped
2 garlic cloves, chopped
2 (15 ounce) can black beans, rinsed and drained
3 cups low-sodium vegetable broth (we traditionally use chicken broth but if you are a vegetarian, vegetable broth will work just as well!)
1 medium tomato diced
2 tablespoons minced fresh cilantro


  1. Heat the oil in a large saucepan over medium heat. Add the onion, and garlic and sauté for 5 to 7 minutes, until onion is translucent and not burned.

  2. Add beans and the broth, decrease heat to low, and cook for 10 minutes.

  3. Remove from heat and let cool for 10 minutes.

  4. Working in batches, transfer soup to food processor or blender and process until smooth.

  5. Return the puree to the saucepan and heat for 5 minutes over medium heat. If necessary, thin with water. Season with salt and pepper.

  6. Garnish each serving with avocado, tomato, and cilantro, if you'd like.  Fresh diced jalapeno or hot sauce can be added according to your personal taste

About Escape To Shape Cartegena

Escape to Shape Cartegena

Ready to try Cartegena for yourself? Join Escape To Shape in April 2013 on their journey to Cartagena de Indias, Colombia to experience the charm and sophistication of this 500-year-old Spanish colonial walled city, uniquely located on the Caribbean ocean; a combination of luxurious accommodations, daily yoga and exercise classes, rich Spanish traditions, Salsa lessons, cooking and language classes, and narrow cobblestone streets lined with impressive architecture and splashed with cafes, restaurants, boutiques and artisans, grand cathedrals and plazas full of life.

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