Oz
09-04-2009, 01:23 AM
a few different ways to have conch ceviche. this is some good eating. had this when i was up near san louis abisbo off this pier. cant get any fresh than that.
#1
2 pounds fresh conch, removed from shell
1/2 fresh pineapple, peeled, cored and chopped
1/2 cup water
2 lemons, juiced
1 cup chopped fresh cilantro
1 medium onion, chopped
1 medium tomato, chopped (optional)
salt to taste
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.
#2
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)
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.
#3
29 oz. can of conch - (usually can be found at a good fish
market or an Italian or Greek deli) Drain and rinse in cool water
until the ‘soapiness’ disappears.
2 Mexican or Key limes (use your standard supermarket “Persian”
limes if not available)
1 small serrano pepper (jalapeno if you like more heat)
4 cloves of garlic
½ walla walla, vadalia or another sweet onion
1 celery rib
½ red bell pepper
½ green bell pepper
fresh cilantro (parsley if cilantro isn't available)
1 Tbsp first press, extra virgin olive oil
sea salt
freshly ground pepper
Chop conch pieces into ¼ inch chunks. Squeeze the limes and
place the conch in the juice. [The juice breaks the protein down
just as if it were heated – try this with fresh fish and just lather
the fish on top of freshly made tortillas].
Meanwhile, dice the vegetables into 1/8-1/4 inch pieces. My
taste runs to smaller dicing. Press the garlic. Chop the parsley
(or cilantro) and add the olive oil. Salt and pepper to taste. Toss
the vegetables and add to the conch and lime juice.
Chill at least 4 hours. Just before serving, toss again, pouring
off excess liquid. Pour back liquid to your own preference.
Serve with fresh gourmet crackers, dipping corn chips, or fresh
tortillas.
#1
2 pounds fresh conch, removed from shell
1/2 fresh pineapple, peeled, cored and chopped
1/2 cup water
2 lemons, juiced
1 cup chopped fresh cilantro
1 medium onion, chopped
1 medium tomato, chopped (optional)
salt to taste
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.
#2
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)
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.
#3
29 oz. can of conch - (usually can be found at a good fish
market or an Italian or Greek deli) Drain and rinse in cool water
until the ‘soapiness’ disappears.
2 Mexican or Key limes (use your standard supermarket “Persian”
limes if not available)
1 small serrano pepper (jalapeno if you like more heat)
4 cloves of garlic
½ walla walla, vadalia or another sweet onion
1 celery rib
½ red bell pepper
½ green bell pepper
fresh cilantro (parsley if cilantro isn't available)
1 Tbsp first press, extra virgin olive oil
sea salt
freshly ground pepper
Chop conch pieces into ¼ inch chunks. Squeeze the limes and
place the conch in the juice. [The juice breaks the protein down
just as if it were heated – try this with fresh fish and just lather
the fish on top of freshly made tortillas].
Meanwhile, dice the vegetables into 1/8-1/4 inch pieces. My
taste runs to smaller dicing. Press the garlic. Chop the parsley
(or cilantro) and add the olive oil. Salt and pepper to taste. Toss
the vegetables and add to the conch and lime juice.
Chill at least 4 hours. Just before serving, toss again, pouring
off excess liquid. Pour back liquid to your own preference.
Serve with fresh gourmet crackers, dipping corn chips, or fresh
tortillas.