Skip to main content

Ceviche de Pescado with Crisped Garbanzo Beans for #TripleSBites


Ceviche is probably one of my favorite appetizers. It's a simple dish of seafood "cooked" by the acid in lemons and limes. It's so easy, but it requires incredibly fresh ingredients. I usually ask my fish monger which is the best choice for ceviche that day. Sometimes he'll say shrimp, sometimes it's the scallops. The day I made this, he said fish. So ceviche de pescado it was.

 Just for fun, here's one (purported) aphrodisiac quality to this dish...

Tomato: Tomatoes came to be known as 'apples of love' - not because they were considered aphrodisiacs, but due to a mistranslation. Kind of like a game of telephone. The early tomato was yellow, so Italians initially called it pomo d’oro, literally 'apple of gold.' Later, the name changed to pomo d’Moro, apple of the Moors.

Then, a Frenchman traveling through Italy asked for the name of this unusual fruit and mistook it to be pomo d’amore - love apple - instead of pomo d'Moro. The misnomer spread rapidly throughout Europe.

The tomato has also been linked to the Garden of Eden. Some consider it the forbidden fruit...instead of an apple or fig. 

Ceviche de Pescado

Ingredients

  • 1 to 2 pounds white fish, cut into small square pieces (I asked our fish monger which would be best for this purpose, he steered me towards that sole which is on the Monterey Bay Aquarium's Seafood Watch list as a 'best choice')
  • 1 t freshly ground salt
  • fresh lemons (we have a Meyer lemon tree in our yard, I think I used about 12 to 14 lemons)
  • 1 red onion, diced
  • 4 tomatoes, thinly sliced
  • 1/2 C roasted corn kernels
  • 1 C fresh cilantro, chopped
  • 1 T oil (I used Fresh Cilantro-Infused Cottonseed Oil from Acala Farms*)
  • 2 T salsa (I used Salsa de Casa from Mekenita Brands*)



Procedure
Place the raw fish pieces in a glass dish and cover them with salt and lemon juice. The fish should be completely covered by juice.


Cover the dish and place it in the refrigerator. Let the fish marinate or cook in the lemon juice for at least 4 hours. Once the fish is “cooked” in the juices mix it with the remaining ingredients.

Ceviche is often served with tostones (fried plantains) or chips. I decided to serve mine with a little bit of crunch in the form of crisped garbanzo beans from one of our event sponsors 2 Armadillos. Our favorite match: Spicy Cayenne. 


Thanks, Mekenita BrandsAcala Farms and  2 Armadillos* - just three of our #TripleSBites sponsors - for ingredients used in this recipe.


*Full Disclosure: I received a bottle of Salsa de Casa from Mekenita Brands, two complimentary bottles of Acala Farms Flavor-Infused Cottonseed Oil, and pouches of garbanzo beans from 2 Armadillos for participating in #TripleSBites. Feel free to use whatever salsa and nuts or beans you have on-hand. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.

Here's what everyone else brought to the table today...





We had some very generous event sponsors for this event.
THANK YOU!

Comments

  1. It was. My youngest developed an allergy to garbanzo beans last year, so there was more for the rest of us!

    ReplyDelete
  2. ceviche is so fancy! i'm super impressed w/ your kids...they must be such great eaters :)

    ReplyDelete
  3. I love seeing your little kitchen helpers in action!! :D My kitchen helper forbids me from photographing him anymore... ever... sigh. Why do they have to grow up?! This dish sounds phenomenal - fresh, bright and I bet it was oh so tasty!

    ReplyDelete
  4. I love that when I visit your space I always find something I haven't had a chance to make before! This looks great!

    ReplyDelete
  5. Thank you, Camilla. We have been wanting to make our own ceviche!

    ReplyDelete
  6. Those garbanzo beans look amazing!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce