Category Archives: Appetizers

Appetizers: piquant snacks, creamy dips, savory spreads, and easy finger food to whet (and sometimes dampen) the appetite, are often called hors d’oeuvres, French for “apart from the main work,” or the main meal.

Appetizers

Ceviche Acapulco Style

Ceviche is a delicious white fish marinated in lime juice, Acapulco style.

Ceviche is made throughout Latin America, and there are many styles, although all involve marinating (or “cooking”) raw fish in lime or lemon juice. Historians claim that ceviche originated in the coastal regions of Peru and was spread during colonial times to other parts of the Americas.

Acapulco-style ceviche is typically made with chopped tomatoes, onion, chile peppers, and fresh coriander leaves. This particular version also includes optional olives, garlic, and parsley.

Ceviche Acapulco Style recipe (artwork by Stella)
Fish by Stella, 2010

Ingredients for Acapulco-style Ceviche

  • 1 lb. white fish such as dorado (mahi-mahi)
  • Lemon or lime juice
  • 1 large tomato, chopped
  • 1 small onion, chopped
  • 2 jalapeño or serrano peppers, seeded and finely chopped
  • 2 T olive oil
  • 2 T parsley, chopped
  • 4 T coriander leaves, chopped
  • 2 T green olives, chopped
  • 1 small clove garlic, crushed
  • salt

Cut fish into small cubes or strips. Cover with lemon or lime juice. Refrigerate for 6 hours or more, turning occasionally to make sure all the fish is immersed well in the juice. Drain and rinse slightly under cold water to remove excess lemon juice.

Combine tomato, onion, chile peppers, olive oil, parsley, coriander, olives, garlic and salt. Pour over fish. Allow to sit in fridge, covered, for at least 1 hour before serving.

Serve with crackers or tostadas (tortilla chips).

Appetizers

Garbanzo Dip (Hummus)

Garbanzo or chickpea dip is known as hummus, a Middle Eastern food that is eaten with pita bread and is rich in iron, vitamin B6,  and fiber. The proteins of the garbanzo beans and sesame seeds complement each other, making it a very nutritious food.

Ingredients for Garbanzo Dip (Hummus)

  • 2 cups cooked garbanzos/chick peas (reserve liquid)
  • 1/3 cup sesame tahini (sesame seed paste)
  • 3 cloves garlic, crushed
  • 1 tsp salt
  • 2-3 T lemon or lime juice
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/3 cup black olives, chopped (optional) or
  • 1/4 cup chopped sun-dried tomatoes in oil (optional)
  • 2 T olive oil (optional)

Blend or process garbanzos, sesame tahini, garlic, salt, lemon or lime juice, and seasonings until smooth, using some of the reserved liquid from the garbanzo beans if thinning is required. You want a paste that is thick and smooth, not runny.

For variety, try adding either the chopped black olives or chopped sun-dried tomatoes to your dip, although plain hummus is just plain good.

Chill. Drizzle the olive oil on top and serve with pita bread triangles, crackers, or as a dip for vegetable crudites such as celery sticks, carrot spears, and sliced red peppers. .
Garbanzo beans