Elenas Garbanzo Ceviche Recipes

PERUVIAN CEVICHE

Peruvian ceviche image

During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant - it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you've got mega fresh fish it's an absolute dream and delight to make and eat.

Provided by Jamie Oliver

Categories Quick fixes Jamie's America Seafood Alfresco Dinner Party Romantic meals Peruvian

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 red or yellow pepper
2 spring onions
400 g skinless sea bass, lemon sole or snapper, pinboned, from sustainable sources
juice of 3 lemons
1-2 fresh red chillies
8 sprigs of fresh mint
8 sprigs of fresh coriander
1 punnet of mustard cress
a few fennel tops, (optional)
extra virgin olive oil

Steps:

Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
Pop the lid on and place in the fridge to chill - this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
You can assemble the ceviche just before your guests are ready to eat, but it's important that you don't leave the fish marinating for too long - you don't want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
Throw most of the herb mixture into the bowl with the fish and very quickly toss it together - no more than 10 seconds.
Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

Nutrition Facts : Calories 146 calories, Fat 6.4 g fat, SaturatedFat 1 g saturated fat, Protein 20 g protein, Carbohydrate 2 g carbohydrate, Sugar 1.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre

VEGAN CEVICHE

Vegan Ceviche image

This vegan ceviche is so refreshing. Traditional ceviche is quite popular in some countries of Latin America and the Caribbean, but it's made with seafood.

Provided by Simple Vegan Blog

Categories Gluten Free

Time 10m

Yield 2

Number Of Ingredients 8

Ingredients

1 14-ounce can hearts of palm, drained and sliced (400 g)
2 chopped tomatoes
1/2 chopped red onion
2 tbsp chopped fresh parsley or cilantro (8 g)
2 tbsp lemon or lime juice
2 tbsp nori flakes (optional)
Dash of cayenne powder (optional)
1/4 tsp salt

Steps:

Mix all the ingredients of the ceviche in a bowl until well combined.
You can eat it immediately, although it's better to let the ceviche marinate in the fridge covered for at least 1 hour.
Keep in a sealed container in the fridge for 1 to 2 days.

Nutrition Facts : ServingSize 1/2 of the recipe, Calories 98 calories, Sugar 4.9 g, Sodium 877.5 mg, Fat 1.6 g, SaturatedFat 0.3 g, Carbohydrate 18.8 g, Fiber 7 g, Protein 6.9 g

SIMPLE GARBANZOS

Simple Garbanzos image

This is a great fix for the period right before grocery day; if you've got a can of chickpeas on hand, you've got a quick and easy snack!

Provided by Shelagh Adam

Categories Salad Beans

Time 1h10m

Yield 4

Number Of Ingredients 10

Ingredients

1 (15.5 ounce) can garbanzo beans, drained and rinsed
¼ onion, grated
½ lemon, juiced
1 clove garlic, crushed
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
5 tablespoons olive oil
¼ cup frozen green peas, thawed

Steps:

In a bowl, mix the garbanzo beans, onion, lemon juice, garlic, oregano, salt, black pepper, and cayenne pepper. Stir in the olive oil, and adjust seasonings to taste. Mix in the peas. Cover, and marinate in the refrigerator at least 1 hour.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 28.9 g, Fat 18.3 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.5 g, Sodium 631.5 mg, Sugar 1 g