Easy to make. Light in taste. Great for dipping with pita breads. Can be served with meat, fish or poultry.
8 oz. drained canned Chick Peas or Garbanzo Beans (reserve a small amount of the liquid)
2 Tbsp. Lemon juice
1/4 cup Olive Oil
2 cloves Garlic
1 Tsp. Cumin
1 Tsp. Paprika
Add Chick peas, Lemon juice, & Garlic to a food processor. Add oil slowly until it reaches the consistency you want. After sitting on a plate, the oil will separate out. Hummus should be a smooth paste.
Serve on a plate garnished with small dots of Cumin & Paprika.
When Barbara & I were in Acapulco, Mexico a few years ago, Ceviche served as our lunch most every day. Serve it as an appetizer or a meal.
Salsa (use the recipe above, double it to serve 4 - 6 people, Jalapeno peppers optional)
1/2 lb. Medium Shrimp
1/2 lb. Cod fish or Halibut, cut into 1 inch chunks
4 tbsp. Fresh Lime juice
Prepare salsa & set aside. Par boil shrimp and/or fish until white & firm with 2 bay leaves. Immediately plunge into ice-cold water to stop cooking. Drain well. Combine with salsa & lime juice.
Allow to chill 2 - 4 hours for the flavors to mingle.
This is one my favorites that I came up with. It's great with fish, poultry or meat. You can even spice it up & make it a real sweet & sour combination! Your mouth & eyes will have a treat with this side dish.
1 large ripe Mango, peeled & finely diced
1/2 Red onion, finely chopped
1 large Tomato, finely chopped
1 Green, Orange or Purple Bell Pepper, diced
1 clove Garlic, finely chopped
1 large stalk of celery, chopped
1 or 2 Jalapeno peppers, seeded & finely chopped (optional)
2 tbsp fresh Lime Juice
2 tbsp Olive Oil
1 tsp Cilantro
dash of salt to taste
Combine all ingredients in a bowl. Cover with plastic wrap & refrigerate at least 2 hours.
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