Conch Ceviche Recipes

HABANERO LACED BAHAMIAN CRACKED CONCH CEVICHE

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.

CONCH AND LOBSTER CEVICHE

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 SCALLOP CRUDO HYBRID

Steps:

• Combine the ice water, garlic, shallots, lemon, lime and orange juices, habanero and papaya juice in a blender and puree until smooth. The consistency should be thin and loose. Season with salt and pepper.
• Wash and pat dry the scallops. Thinly slice and reserve in the fridge.
• Add the conch to half of the marinade; the remaining marinade can be reserved in the fridge for up to a week to utilize for grilled summer seafood or another batch of ceviche.
• Divide the sliced scallops between low bowls and serve the marinated conch on top. Top with the sliced pimentos and a drizzle of olive oil.