Conch Ceviche Recipes

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THE BEST CEVICHE RECIPE!



The Best Ceviche Recipe! image

How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     appetizer

Time 55m

Yield 6

Number Of Ingredients 21

½ a red onion, thinly sliced, with the grain.
1- 1 ½ teaspoon kosher salt, start with 1, add more to taste
¼ teaspoon black pepper
¾ cup fresh lime juice (4-6 limes) freshly squeezed ( try to use ripe limes)
1-2 garlic cloves very finely minced (use a garlic press)
1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
1 pound fresh fish- sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi - diced into 1/2 inch cubes.
¼-½ cup fresh cilantro, chopped
1 cup grape or cherry tomatoes, sliced or cut in half (or 1 cup diced tomatoes)
1 cup diced cucumber
1 tablespoon olive oil (optional)
optional: 1 semi-firm Avocado, diced, or make the Avocado Sauce
⅔ cup Avocado
⅓ cup cilantro
2/3 cup water- plus more as needed
1 tablespoon olive oil
½ teaspoon kosher salt
1 teaspoon coriander
2 tablespoons lime juice
1 garlic clove
cracked pepper to taste

Steps:

  • Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
  • Add the fish, garlic and fresh chilies, and gently mix.
  • Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
  • Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
  • To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

Nutrition Facts : ServingSize -includes one diced avocado, Calories 149 calories, Sugar 3.2 g, Sodium 637.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 9 g, Fiber 3.1 g, Protein 15.5 g, Cholesterol 31 mg

CONCH CEVICHE WITH PINEAPPLE



Conch Ceviche with Pineapple image

Fresh conch is delightfully prepared in this mild fresh ceviche with pineapple and cilantro. It smells and tastes great!

Provided by ESECAIRA

Categories     Salad     Seafood Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 8

2 pounds fresh conch, removed from shell
½ fresh pineapple - peeled, cored and chopped
½ cup water
2 lemons, juiced
1 cup chopped fresh cilantro
1 medium onion, chopped
1 medium tomato, chopped
salt to taste

Steps:

  • Trim and peel the conch, and cut into small cubes. Place into a large bowl with the water, lemon juice, cilantro, onion, pineapple, tomato and salt. Let stand at room temperature for 1 hour before serving.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 17.7 g, Cholesterol 73.8 mg, Fat 0.6 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 0.1 g, Sodium 238.9 mg, Sugar 3.9 g

CONCH AND LOBSTER CEVICHE



Conch and Lobster Ceviche image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 18

2 cups cleaned and diced fresh conch (or frozen, thawed)
2 cups diced poached spiny lobster (about 2 lobsters)
1/2 small red onion, diced
3 scallions, sliced on the diagonal
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 small green pepper, diced
1/2 small papaya, peeled, seeded and diced
2 to 4 jalapeno or Serrano peppers, chopped finely (seeds optional)
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh basil
1/2 bunch chopped fresh mint leaves
1 tablespoon grated fresh ginger
1/2 lime, juiced
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Pinch habanero powder (optional)

Steps:

  • In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips.

CONCH CEVICHE



Conch Ceviche image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10

8 Island Princess Baby Conch (the only conch not going extinct), remove all surrounding and interior shell, slice thinly
1 celery rib, minced
1 tablespoon minced fresh ginger
2 tablespoons minced red onion
1 aji amarillo, minced
Salt and freshly ground black pepper
1 celery rib, juiced or chopped, pureed, and passed through a fine sieve
1/4 cup freshly squeezed lime juice
2 tablespoons chopped cilantro
1 ear corn, poached in salted water and sliced into 1/4-inch rounds

Steps:

  • In a metal bowl, mix sliced conch with celery, ginger, onion, and aji. Salt and pepper the mixture. Add the celery juice, lime juice, and finish with cilantro. Garnish with corn slices.

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