Aguachile
Mexican-Style "Ceviche"
Out of Sinaloa Mexico
Raw Vegan/Gluten-Free/Oil-Free
Ingredients:
1 cup of Fresh Raw Garbanzos
1 Cucumber
1/4 of a medium Red Onion
1 Avocado
Marinade Ingredients:
1 Serrano Chile
a few sprigs of Cilantro
1/4 cup of Lime Juice
Salt to taste
Accompaniments:
Jicama Chips
Seaweed or Dulse Flakes (optional for a "sea-like" flavor)
Mexican-Style "Ceviche"
Out of Sinaloa Mexico
Raw Vegan/Gluten-Free/Oil-Free
Ingredients:
1 cup of Fresh Raw Garbanzos
1 Cucumber
1/4 of a medium Red Onion
1 Avocado
Marinade Ingredients:
1 Serrano Chile
a few sprigs of Cilantro
1/4 cup of Lime Juice
Salt to taste
Accompaniments:
Jicama Chips
Seaweed or Dulse Flakes (optional for a "sea-like" flavor)
Directions
Clean & peel your Green Garbanzos. Take them out of the husk and wash.
Cut the Jicama in half. Peel the Jicama. You can use a potato peeler.
Slice your jicama into "chips".
Slice your cucumber and red onion.
Add the marinade ingredients to a blender and pulse til smooth.
Add the garbanzos, cucumber and red onion to a bowl. Add the marinade and mix well.
Cut your avocado in half and peel off the skin. Slice and arrange on your plate.
Serve the salad onto your plate. Serve with Jicama chips.
Learn how to make this dish by checking out the video in my youtube channel "Spilling The Beans":
Clean & peel your Green Garbanzos. Take them out of the husk and wash.
Cut the Jicama in half. Peel the Jicama. You can use a potato peeler.
Slice your jicama into "chips".
Slice your cucumber and red onion.
Add the marinade ingredients to a blender and pulse til smooth.
Add the garbanzos, cucumber and red onion to a bowl. Add the marinade and mix well.
Cut your avocado in half and peel off the skin. Slice and arrange on your plate.
Serve the salad onto your plate. Serve with Jicama chips.
Learn how to make this dish by checking out the video in my youtube channel "Spilling The Beans":
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