Best Elenas Garbanzo Ceviche Recipes

MEXICAN CEVICHE

Mexican Ceviche image

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Provided by PHXGURL

Categories Appetizers and Snacks Seafood Shrimp

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

Steps:

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

Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g

THE BEST CEVICHE RECIPE!

The Best Ceviche Recipe! image

How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories appetizer

Time 55m

Yield 6

Number Of Ingredients 21

Ingredients

½ a red onion, thinly sliced, with the grain.
1- 1 ½ teaspoon kosher salt, start with 1, add more to taste
¼ teaspoon black pepper
¾ cup fresh lime juice (4-6 limes) freshly squeezed ( try to use ripe limes)
1-2 garlic cloves very finely minced (use a garlic press)
1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
1 pound fresh fish- sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi - diced into 1/2 inch cubes.
¼-½ cup fresh cilantro, chopped
1 cup grape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
1 cup diced cucumber
1 tablespoon olive oil (optional)
optional: 1 semi-firm Avocado, diced, or make the Avocado Sauce
⅔ cup Avocado
⅓ cup cilantro
2/3 cup water- plus more as needed
1 tablespoon olive oil
½ teaspoon kosher salt
1 teaspoon coriander
2 tablespoons lime juice
1 garlic clove
cracked pepper to taste

Steps:

Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
Add the fish, garlic and fresh chilies, and gently mix.
Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg

ELENA'S GARBANZO CEVICHE

Elena's Garbanzo Ceviche image

This recipe from Panama has a different take on ceviche. This is great for those who don't like ceviche with fish or seafood.

Provided by PalatablePastime

Categories Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 (15 1/2 ounce) cans garbanzo beans
1/3 cup cider vinegar
1 cup olive oil
1 finely chopped onion
2 -3 tablespoons chopped fresh parsley
2 teaspoons dried oregano leaves
3 garlic cloves, finely minced
1 tablespoon ketchup
1 1/2 cups chopped and fried chorizo sausages (optional)
1 (6 ounce) can baby corn, drained and sliced (optional)
salt
cayenne pepper

Steps:

Mix together and chill for several hours or overnight.
Serve with crackers.

Nutrition Facts : Calories 597.1, Fat 38.6, SaturatedFat 5.3, Sodium 687.3, Carbohydrate 53.3, Fiber 10.3, Sugar 1.4, Protein 11.3

CILANTRO SEAFOOD CEVICHE

Cilantro Seafood Ceviche image

If you have an appetite for tangy food, you'll love this! This low fat dish is perfect for a summer snack or appetizer. The acid in the lime juice cooks the delicate seafood meat, resulting in very tender meat. The cilantro gives the dish a freshness that is perfect on that warm summer day.

Provided by Arnessa

Categories Lunch/Snacks

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb fresh or frozen uncooked shrimp, peeled
1/2 lb fresh or frozen uncooked squid
2 medium tomatoes, chopped
1 bunch fresh cilantro, chopped, to taste
10 limes, juice of, to 12
salt and pepper, to taste

Steps:

Cut shrimp and squid into small bite size pieces.
Place meat in a large bowl and pour in the lime juice (meat should be completely covered with the lime juice).
Cover and let soak in the refrigerator for 1-2 hours or until the meat is tender and white (The whiteness of the meat will tell you that it has cooked in the acid).
Add cilantro and tomatoes and mix well.
Add salt and pepper to taste.
Place in a sealed container and chill.
Serve cold alone immediately or let soak for more flavor.
The recipe keeps refrigerated in sealed container for 3-4 days.
Note: If you are squeamish about eating seafood cooked in mere acid (like my mom is), you may use half-cooked, blanched seafood in this recipe instead of uncooked seafood (The result will not be as tender a meat, but I have tried both, and the results are comparable).