Elenas Garbanzo Ceviche Recipes

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

CEVICHE

Ceviche image

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 10m

Yield Six to eight servings

Number Of Ingredients 14

Ingredients

1 pound skinless, boneless fillets of fish such as bluefish, red snapper, mackerel or seafood such as bay scallops
7 tablespoons lime juice
1 cup peeled, seeded, fresh, red, ripe tomatoes cut into 1/4-inch cubes and drained
4 or more canned serrano chilies, drained and chopped
1/2 cup finely chopped red onions
1 tablespoon olive oil
2 teaspoons finely chopped fresh coriander
1/2 teaspoon crumbled dried oregano
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup avocado cut into small cubes
1/4 cup finely diced heart of celery
1/4 cup tomato ketchup
Grated rind of one lime

Steps:

Cut the fish into cubes of about one-half inch in diameter. If bay scallops are used, cut them into quarters. Put the pieces in a bowl and add the lime juice. Cover and refrigerate, stirring occasionally, 12 hours or longer.
Add the remaining ingredients and chill until ready to serve

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 2 grams, Sodium 289 milligrams, Sugar 3 grams

POISSON CRU (TAHITIAN CEVICHE)

Poisson Cru (Tahitian Ceviche) image

If French Polynesia had a national dish, it would surely be poisson cru. It's on nearly every menu in the country and in a way its flavor defines Polynesia - sweet, refreshing, tender and exotic.

Provided by Member 610488

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fresh yellowfin tuna fillet, cut into 1 inch cubes
3/4 cup fresh lime juice (a mix of both would be good, the lemons or limes shouldn't be too sour or bitter) or 3/4 cup fresh lemon juice (a mix of both would be good, the lemons or limes shouldn't be too sour or bitter)
2 tomatoes, chopped
1/2 small onion, minced
1 cucumber, diced
1 carrot, shredded
1 cup coconut milk (canned is OK but fresh is best)
1 green bell pepper, thinly sliced (optional)
spring onion (optional)
parsley (optional)

Steps:

Take the tuna chunks and soak in a bowl of seawater or lightly salted fresh water while you chop the tomatoes, onion, cucumber, carrot and bell pepper - (locals swear this makes the fish more tender).
Remove the tuna from the salt water and place in a large salad bowl. Add the lemon or lime juice and leave the fish to marinate for about five minutes.
Pour off about 1/2 to 2/3 of the juice (depending on how lemony/limey you like it) then add the vegetables and toss together with the fish.
Pour the coconut milk over the salad and mix again. Add salt and pepper, to taste. Garnish with chopped spring onion or parsley and serve with white rice.

Nutrition Facts : Calories 308.4, Fat 14.5, SaturatedFat 12, Cholesterol 51, Sodium 95.2, Carbohydrate 17.6, Fiber 3.5, Sugar 9.3, Protein 29.9

CEVICHE à LA MINUTE

Ceviche à la Minute image

This recipe is from Javier Wong, the owner of Chez Wong, a lunch-only restaurant that he runs from his home in Lima, Peru. His recipe is one of astonishingly pared-down simplicity and speed. He demonstrated it on a recent trip to New York, filleting a seven-pound fluke he had bought that morning in Chinatown, mixing ingredients and setting the finished dish out on a platter at Raymi, a Peruvian restaurant in Chelsea. The entire process took all of five minutes. That's not counting slicing onions and squeezing lime juice; he had helpers for that. So at home you may have to allocate a mighty 10 minutes. "Over the years, it's become simpler and simpler," he said. "If I could leave off another ingredient I would." It's important to serve it just as soon as it's ready.

Provided by Florence Fabricant

Categories appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 pound skinless fluke fillets
1 1/3 cups red onion sliced paper-thin
1/3 cup fresh lime juice
1/4 teaspoon salt, or to taste
Black pepper, to taste
1 habanero chile, seeded and finely minced

Steps:

Cut fish in 1-inch chunks. Place in a bowl. Toss with onions, then lime juice. Season with salt and pepper.
Place on a rimmed platter and serve at once, with a small dish of minced chile on the side for guests to add.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 0 grams, Sodium 285 milligrams, Sugar 2 grams, TransFat 0 grams

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