Thursday, February 5, 2015

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


  • 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*)

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.


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

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

  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!

  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!

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

  6. Those garbanzo beans look amazing!


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