📝 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 gastropod, by pairing its sweet, firm meat with a bright citrus 'leche de tigre' and a medley of crisp, colorful vegetables. It is the ultimate expression of coastal freshness—tangy, slightly spicy, and incredibly rejuvenating.
🥗 Ingredients
The Seafood
- 1 lb Fresh Queen Conch meat (cleaned, skinned, and tenderized)
The Citrus Marinade
- 1/2 cup Key Lime juice (freshly squeezed; approximately 8-10 limes)
- 1/4 cup Sour Orange juice (or a mix of orange and grapefruit juice)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Aromatic Vegetables
- 1/2 medium Red onion (finely diced)
- 1/2 cup Green bell pepper (seeded and finely diced)
- 2 medium Roma tomatoes (seeded and diced)
- 1/2 cup Cucumber (peeled, seeded, and diced)
- 1/2 teaspoon Scotch Bonnet pepper (minced; remove seeds for less heat)
- 1/4 cup Fresh Cilantro (finely chopped)
Finishing Touches
- 1 tablespoon Extra virgin olive oil (optional, for a silky mouthfeel)
- 1 bag Plantain chips (for serving)
👨🍳 Instructions
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1
Begin by preparing the conch. If using fresh conch, ensure the tough 'skin' and digestive tract have been removed. Rinse thoroughly under cold running water.
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2
Tenderize the conch meat by placing it between two sheets of plastic wrap and gently pounding it with a meat mallet or the bottom of a heavy skillet until it is even in thickness.
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3
Cut the tenderized conch into small, bite-sized cubes, approximately 1/4-inch to 1/2-inch in size. Place the cubed conch into a large glass or stainless steel mixing bowl.
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4
Sprinkle the sea salt over the conch and toss well. The salt helps to 'cure' the meat and draw out its natural sweetness.
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5
Pour the fresh Key lime juice and sour orange juice over the conch. The liquid should almost completely submerge the meat. Cover and refrigerate for 15-20 minutes.
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6
While the conch is marinating, prepare your vegetables. Finely dice the red onion, green bell pepper, tomatoes, and cucumber, ensuring they are roughly the same size as the conch cubes.
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7
Mince the Scotch Bonnet pepper very finely. Remember to wear gloves when handling hot peppers to avoid skin irritation.
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8
Remove the conch from the refrigerator. You will notice the meat has become slightly more opaque and firm.
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9
Add the diced onion, bell pepper, tomatoes, cucumber, and Scotch Bonnet to the bowl. Stir gently to combine all the vibrant colors.
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10
Fold in the freshly chopped cilantro and the black pepper. If using olive oil, drizzle it over the mixture now to balance the acidity.
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11
Taste the ceviche. Adjust the seasoning with more salt or lime juice if necessary. The flavor should be a punchy balance of salt, acid, and heat.
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12
Let the mixture sit for another 5 minutes to allow the flavors to meld, then serve immediately in chilled glasses or bowls.
💡 Chef's Tips
Always use the freshest conch available; it should smell like the clean ocean, never 'fishy'. If you can't find sour oranges, use a ratio of 2 parts orange juice to 1 part lemon juice. Tenderizing the conch is the most important step; without it, the meat can be quite rubbery. Avoid marinating the conch for longer than 30-40 minutes, as the acid will eventually make the seafood too tough. For a milder version, substitute the Scotch Bonnet with a finely diced jalapeño or omit the pepper entirely.
🍽️ Serving Suggestions
Serve in a hollowed-out coconut shell or a chilled martini glass for a stunning tropical presentation. Pair with salty plantain chips or crispy corn tortillas for the perfect crunch. Accompany with a cold Caribbean lager or a crisp Sauvignon Blanc to cut through the citrus acidity. Serve alongside a side of fresh avocado slices to add a creamy element to the dish. Finish with a tiny pinch of flaky sea salt right before the bowl hits the table.