Conch Ceviche With Pineapple Recipes

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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 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.

HABANERO LACED BAHAMIAN CRACKED CONCH CEVICHE



Habanero Laced Bahamian Cracked Conch Ceviche image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 11

8 ounces fresh conch (preferably Bahamian)
2 lemons, juiced
2 limes, juiced
1 garlic clove, minced
1 tablespoon ginger, peeled and minced
1/2 red onion, minced
1 red pepper, seeded and minced
1 yellow pepper, seeded and minced
1/4 habanero, seeded and minced
1 bunch cilantro, leaves chopped
Salt and pepper, to taste

Steps:

  • Cut the conch in small thin strips. If desired, boil for 1 minute in seasoned water then chill in ice water. Add 1/2 of the lemon and lime juice and all of the garlic and ginger. Let stand for 30 minutes. Add all the vegetables, remaining juices and cilantro. Season to taste with salt and pepper.
  • Serve with store-bought plantain chips or make them yourself.

SHRIMP AND PINEAPPLE CEVICHE



Shrimp and Pineapple Ceviche image

The start of summer means lighter meals, and ceviche is delicious, and quick to prepare. This is great served on a bed of lettuce or in a martini glass, with tortilla chips or wonton crisps for dipping.

Provided by KIERSA

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

2 cups chopped cooked shrimp meat
1 cup chopped red bell pepper
1 cup chopped fresh pineapple
1 avocado, peeled, pitted and chopped
½ red onion, finely chopped
½ bunch cilantro, chopped
1 clove garlic, minced
1 serrano pepper, minced, or to taste
2 limes, juiced
salt and pepper to taste

Steps:

  • Stir the shrimp, bell pepper, pineapple, avocado, onion, cilantro, garlic, serrano pepper, lime juice, salt, and pepper together in a glass or ceramic mixing bowl until evenly combined. Cover, and refrigerate 1 hour before serving.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 17.4 g, Cholesterol 124.8 mg, Fat 8.3 g, Fiber 6.1 g, Protein 15.6 g, SaturatedFat 1.3 g, Sodium 153.5 mg, Sugar 7.2 g

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