Elenas Garbanzo Ceviche Recipes

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.

Steps:

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

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).