📝 About This Recipe
Transport your senses to the turquoise waters of the Caribbean with this vibrant and refreshing Conch Ceviche. This dish celebrates the 'Queen Conch,' a prized delicacy known for its sweet, mild flavor and uniquely firm texture that softens beautifully when cured in fresh citrus. Balanced with the heat of habanero, the crunch of bell peppers, and the brightness of cilantro, this ceviche is a masterclass in coastal elegance and tropical zest.
🥗 Ingredients
The Seafood
- 1 lb Fresh Queen Conch meat (cleaned, skinned, and tenderized)
- 1 teaspoon Sea salt (for initial seasoning)
The Citrus Cure
- 3/4 cup Key Lime juice (freshly squeezed; about 10-12 small limes)
- 1/4 cup Sour Orange juice (or a mix of orange and grapefruit juice)
Vegetables and Aromatics
- 1/2 cup Red onion (very finely diced)
- 2 pieces Roma tomatoes (seeded and finely diced)
- 1/4 cup Green bell pepper (finely diced)
- 1/4 cup Orange bell pepper (finely diced for color)
- 1/2 piece Habanero pepper (minced; seeds removed for less heat)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 cup Cucumber (peeled, seeded, and diced)
Finishing Touches
- 1 tablespoon Extra virgin olive oil (to balance the acidity)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by cleaning the conch meat thoroughly under cold running water. Remove any dark skin or 'viscera' until you are left with the firm, white muscle.
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2
Place the conch between two sheets of plastic wrap and use a meat mallet to gently pound the meat. This breaks down the tough fibers, ensuring a tender bite.
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3
Cut the tenderized conch into small, uniform 1/4-inch cubes. Consistency is key so every piece 'cooks' evenly in the acid.
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4
Place the diced conch in a glass or stainless steel bowl (avoid reactive metals like aluminum). Toss with 1 teaspoon of sea salt and let sit for 5 minutes.
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5
Pour the fresh lime juice and sour orange juice over the conch. The liquid should completely submerge the seafood.
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6
Cover the bowl with plastic wrap and refrigerate. Let the conch marinate (cure) for at least 30 to 45 minutes. The meat will turn from translucent to an opaque white.
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7
While the conch is curing, prepare your vegetables. Finely dice the red onion, tomatoes, bell peppers, and cucumber to roughly the same size as the conch.
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8
Mince the habanero very finely. Remember to wear gloves or wash your hands immediately after handling spicy peppers!
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9
Once the conch has reached the desired tenderness, remove the bowl from the refrigerator. Do not drain the juice; this is the 'Leche de Tigre' (Tiger's Milk) that carries all the flavor.
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10
Fold in the diced onions, tomatoes, peppers, cucumber, and habanero. Stir gently to combine.
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11
Add the freshly chopped cilantro and the tablespoon of olive oil. The oil adds a silky mouthfeel that rounds out the sharp citrus notes.
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12
Taste the ceviche. Add more salt or pepper if needed. If it's too acidic, a tiny pinch of sugar can help balance the profile.
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13
Let the mixture sit for another 10 minutes in the fridge to allow the vegetable flavors to meld with the seafood.
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14
Serve chilled in individual glass bowls or inside the cleaned conch shells for a stunning tropical presentation.
💡 Chef's Tips
Always use the freshest conch possible; if fresh isn't available, high-quality frozen conch that has been properly thawed works well. Tenderizing is the most important step—don't skip the mallet, or the conch will be rubbery. If you prefer a milder dish, replace the habanero with a Fresno chili or a jalapeño. Use a non-reactive bowl (glass, ceramic, or stainless steel) to prevent a metallic taste from developing during the acid cure. Serve immediately after the final 10-minute rest; if it sits too long (over 4 hours), the seafood can become overly tough from the acid.
🍽️ Serving Suggestions
Serve with thick-cut plantain chips (tostones) or saltine crackers for the perfect crunch. Pair with a crisp, cold Caribbean lager or a dry Riesling to complement the acidity. Add a side of avocado slices to provide a creamy contrast to the bright citrus. Garnish with an extra wedge of lime and a sprig of cilantro for a professional finish. For a truly authentic experience, enjoy seaside with a dash of local hot sauce.