Conch Ceviche
From sosousme 15 years ago
- 360 minutes to make
- Serves 8
A client sent me some canned conch to invent a recipe. Canned conch, what was I going to do with that? But once I opened it and found the conch to be fairly tender, I thought, why not...and why not indeed as it was good.
Ingredients
- 1 can conch, rinsed, drained and sliced shopping list
- 4 ounces cooked small shrimp shopping list
- 4 ounces small bay scallop, muscle remove and sliced in half shopping list
- 6 ounces fresh snapper, bones removed and cubed shopping list
- 1/4 cup chopped cilantro shopping list
- 1 large jalapeno, seeded and diced shopping list
- 1/2 red onion, small diced shopping list
- juice of 6 limes shopping list
- juice of 2 lemons shopping list
- salt and pepper shopping list
- To add later shopping list
- 1/2 cucumber (not the seedy part) small dice shopping list
- 1/2 avocado, diced shopping list
- 2 green onions, halved and sliced shopping list
- 2 tablespoons extra virgin olive oil shopping list
- tortilla chips, for serving shopping list
How to make it
- In a bowl, combine the sliced conch, shrimp, scallop and snapper. Add the cilantro, jalapeno, onion and lime and lemon juice (if the juice doesn't cover the fish, add more until it does); add a bit of salt and pepper. Cover and refrigerate for at least 6 hours, overnight is best.
- To Serve: Stir in the cucumber, avocado, green onions and extra virgin olive oil. Serve with tortilla chips.
People Who Like This Dish 1
- californiacook CA
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The Rating
Reviewed by 3 people-
Very nice!!! Thanks for sharing the recipe :)
californiacook
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Your Comments
" It was excellent "