Best Elenas Garbanzo Ceviche Recipes

Scallop and Cara Cara Orange Ceviche image

Provided by Rick M.

Categories Mexican

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

12 large sea scallops, in their shells cleaned and shucked, shells reserved
2 medium cara cara oranges, chilled
1/2 small shallot, cut into very thin slices
1 serrano pepper, halved lengthwise and cut into very thin slices
1/4 cup fresh lime juice, chilled
1/2 teaspoon kosher salt
torn mint leaf, flakey sea salt and extra virgin olive oil (for serving)

Steps:

Scrub and thoroughly clean shells or wash in dishwasher; chill until ready to serve.
Cut, peel and pith from oranges so that no white pith remains; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl and add shallot, serrano, lime juice and salt, stir to combine.
slice scallops crosswise into 1/4" pieces and toss in orange mixture. Divide ceviche into chilled shells over crushed ice. Top with mint leaves, flakey sea salt and a drizzle of extra virgin olive oil.

Nutrition Facts : Calories 33.5, Fat 0.2, Cholesterol 5.4, Sodium 233.8, Carbohydrate 5.4, Fiber 0.8, Sugar 3.2, Protein 3.1

Poisson Cru (Tahitian Ceviche) image

Provided by Member 610488

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh yellowfin tuna fillet, cut into 1 inch cubes
3/4 cup fresh lime juice (a mix of both would be good, the lemons or limes shouldn't be too sour or bitter) or 3/4 cup fresh lemon juice (a mix of both would be good, the lemons or limes shouldn't be too sour or bitter)
2 tomatoes, chopped
1/2 small onion, minced
1 cucumber, diced
1 carrot, shredded
1 cup coconut milk (canned is OK but fresh is best)
1 green bell pepper, thinly sliced (optional)
spring onion (optional)
parsley (optional)

Steps:

Take the tuna chunks and soak in a bowl of seawater or lightly salted fresh water while you chop the tomatoes, onion, cucumber, carrot and bell pepper - (locals swear this makes the fish more tender).
Remove the tuna from the salt water and place in a large salad bowl. Add the lemon or lime juice and leave the fish to marinate for about five minutes.
Pour off about 1/2 to 2/3 of the juice (depending on how lemony/limey you like it) then add the vegetables and toss together with the fish.
Pour the coconut milk over the salad and mix again. Add salt and pepper, to taste. Garnish with chopped spring onion or parsley and serve with white rice.

Nutrition Facts : Calories 308.4, Fat 14.5, SaturatedFat 12, Cholesterol 51, Sodium 95.2, Carbohydrate 17.6, Fiber 3.5, Sugar 9.3, Protein 29.9

Simple Peruvian Ceviche image

Provided by Susan 2

Categories Tilapia

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed
8 -10 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, thinly sliced and rinsed

Steps:

Combine all ingredients except red onion and mix well.
Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

Nutrition Facts : Calories 188.9, Fat 2.8, SaturatedFat 0.9, Cholesterol 75.7, Sodium 470.2, Carbohydrate 13.2, Fiber 3.1, Sugar 2.7, Protein 31.6