Ceviche de Garbanzos Recipe from Panama - Delicious and Easy to Make

Ceviche de Garbanzos

Ceviche de Garbanzos Recipe from Panama - Delicious and Easy to Make
Region / culture: Panama | Preparation time: 10 minutes | Cooking time: overnight | Servings: 6-8


Ceviche de Garbanzos
Ceviche de Garbanzos

Ceviche de Garbanzos is a delicious and refreshing dish that is perfect for a hot summer day. This unique twist on traditional ceviche uses garbanzo beans as the main ingredient, giving it a hearty and satisfying texture. The combination of flavors in this dish is sure to impress your taste buds and leave you wanting more.


Ceviche de Garbanzos is a modern twist on the traditional ceviche dish, which originated in Peru. Ceviche is typically made with raw fish that is marinated in citrus juices, such as lime or lemon, along with various seasonings and spices. The acidity of the citrus juice "cooks" the fish, giving it a fresh and tangy flavor.


How to prepare

  1. Combine all the ingredients in a large jar or glass bowl and cover it with plastic wrap.
  2. Allow it to sit in the refrigerator overnight.
  3. Serve it cold as an hors d'oeuvre with saltine crackers.


  • For a vegetarian version, omit the chorizos and add extra vegetables, such as bell peppers or cucumbers.
  • You can also add seafood, such as shrimp or scallops, for a more traditional ceviche flavor.

Cooking Tips & Tricks

Be sure to rinse the garbanzo beans thoroughly before using them in the recipe to remove any excess salt or preservatives.

- For a spicier kick, add more cayenne pepper to taste.

- The longer you let the ceviche marinate in the refrigerator, the more flavorful it will become.

Serving Suggestions

Serve Ceviche de Garbanzos as an appetizer with saltine crackers or tortilla chips.

- It can also be served as a light lunch or dinner with a side salad or grilled vegetables.

Cooking Techniques

The key to making a good ceviche is to let the ingredients marinate in the refrigerator for at least a few hours, or preferably overnight, to allow the flavors to meld together.

Ingredient Substitutions

If you don't have garbanzo beans, you can use white beans or black beans as a substitute.

- You can also use red wine vinegar or white vinegar instead of cider vinegar.

Make Ahead Tips

Ceviche de Garbanzos can be made ahead of time and stored in the refrigerator for up to 2 days.

- Just be sure to give it a good stir before serving to redistribute the flavors.

Presentation Ideas

Serve Ceviche de Garbanzos in a decorative glass bowl or on a platter garnished with fresh parsley or cilantro. - You can also add a squeeze of lime juice on top for an extra burst of flavor.

Pairing Recommendations

Ceviche de Garbanzos pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

- It also goes well with a light beer or a refreshing cocktail, such as a mojito or margarita.

Storage and Reheating Instructions

Store any leftovers of Ceviche de Garbanzos in an airtight container in the refrigerator for up to 2 days.

- It is best served cold, so there is no need to reheat it before serving.

Nutrition Information

Calories per serving

- Each serving of Ceviche de Garbanzos contains approximately 300 calories.


- Garbanzo beans are a good source of carbohydrates, providing energy for your body.

- Each serving of Ceviche de Garbanzos contains approximately 25 grams of carbohydrates.


- Olive oil is a healthy source of fats, which are essential for brain function and overall health.

- Each serving of Ceviche de Garbanzos contains approximately 15 grams of fats.


- Garbanzo beans are also a good source of protein, which is important for muscle growth and repair.

- Each serving of Ceviche de Garbanzos contains approximately 10 grams of protein.

Vitamins and minerals

Garbanzo beans are rich in vitamins and minerals, including iron, magnesium, and folate.

- Each serving of Ceviche de Garbanzos provides a good amount of these essential nutrients.


This recipe contains gluten from the ketchup and chorizos, so it may not be suitable for those with gluten allergies.

- It also contains garlic, which may be an allergen for some individuals.


Ceviche de Garbanzos is a nutritious and flavorful dish that is high in carbohydrates, fats, and proteins.

- It is also a good source of vitamins and minerals, making it a healthy choice for a meal or snack.


Ceviche de Garbanzos is a unique and flavorful dish that is perfect for a light and refreshing meal. With its combination of garbanzo beans, fresh vegetables, and zesty seasonings, this dish is sure to become a new favorite in your recipe repertoire. Enjoy it as an appetizer, snack, or light meal, and impress your friends and family with your culinary skills.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Ceviche de Garbanzos. It was a hot summer day, and I was browsing through a local farmer's market, searching for fresh ingredients to inspire my next culinary creation. As I meandered through the stalls filled with vibrant fruits and vegetables, I came across a small stand run by an elderly woman. She had an array of colorful spices and herbs displayed in old-fashioned glass jars, and the scent of her homemade baked goods wafted through the air.

Intrigued by the exotic aromas emanating from her stand, I struck up a conversation with the woman. She introduced herself as Doña Rosa, a native of Peru who had immigrated to the United States many years ago. Doña Rosa was a master in the art of traditional Peruvian cuisine, and she shared with me the secret to making the most delicious ceviche de garbanzos I had ever tasted.

Doña Rosa explained that ceviche de garbanzos is a unique twist on the classic ceviche dish, which is typically made with seafood marinated in citrus juices and spices. Instead of using fish or shellfish, this vegetarian version substitutes garbanzo beans for protein, creating a hearty and flavorful dish that is perfect for summer gatherings.

As Doña Rosa demonstrated the preparation of the dish, I watched in awe as she effortlessly combined fresh ingredients such as diced tomatoes, red onions, and cilantro with the cooked garbanzo beans. She then added a generous amount of lime juice, which would serve as the marinade to "cook" the beans and infuse them with a bright, tangy flavor.

After allowing the ceviche to marinate for a few hours in the refrigerator, Doña Rosa served me a generous portion in a small ceramic bowl. The vibrant colors of the dish were a feast for the eyes, and the aroma of the fresh lime and cilantro tantalized my senses.

Taking my first bite, I was transported to a culinary paradise. The garbanzo beans had absorbed the zesty lime juice, creating a refreshing and satisfying bite that was both light and filling. The combination of the crunchy vegetables and creamy beans was a delightful contrast of textures, and the burst of flavors from the citrus and herbs danced on my palate.

I savored every spoonful of the ceviche de garbanzos, relishing the complex blend of flavors that Doña Rosa had expertly crafted. As I finished the last bite, I knew that I had stumbled upon a recipe that would become a staple in my own culinary repertoire.

Over the years, I have made ceviche de garbanzos countless times, experimenting with different variations and adding my own personal touch to the dish. Each time I prepare it, I am reminded of that fateful day at the farmer's market when I met Doña Rosa and learned the art of creating this unique and delicious dish.

Now, as I pass on this recipe to my own family and friends, I hope that they too will experience the same joy and satisfaction that comes from preparing and sharing a meal made with love and inspired by the culinary traditions of another culture. Ceviche de garbanzos will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.


| Baby Corn Recipes | Chickpea Recipes | Chorizo Recipes | Cider Vinegar Recipes | Onion Recipes | Panamanian Recipes | Panamanian Soups | Pork Sausage Recipes |

Recipes with the same ingredients

(6) Ajvar
(6) Cocido