Conch Ceviche (Ceviche de Caracol del Mar)

4 Servings
100% would make this recipe for Conch Ceviche (Ceviche de Caracol del Mar) again.

This is a classic Belizian dish enjoyed at many beachside bars and restaurants.

tell us

Log in (free) to see larger recipe photos!

Recipe look good to you?

Conch Ceviche (Ceviche de Caracol del Mar) Ingredients

1 pound Fresh Conch meat * Tenderized.	1/4 cup Cilantro - finely chopped
1/2 cup Lime Juice - Fresh squeezed	1 cup Tomato - peeled, seeded, and chopped
1/2 cup Lemon Juice - Fresh Squeezed	1/4 cup Olive oil
1 medium habanero chile - seeded and finely diced	1 teaspoon Kosher Salt
1 cup Onion - finely chopped	1/4 teaspoon Black pepper - Fine ground

Instructions for Conch Ceviche (Ceviche de Caracol del Mar)

* This dish is one where you get to beat the heck out of the conch with a meat tenderizing mallet! If you don't, you'll be chewing it three years from now. It is tough, but it is also extremely tasty, much like the abalone.

On a clean board pound the conch out flat. Turn 90 and pound again. Repeat at least once more. Dice the tenderized meat into 1/4 - 1/2 inch cubes or small, bite-sized slices.

Put the cut up conch in a shallow, glass pan and cover with the lime and lemon juice. Marinate in the refrigerator for 2-3 hours. Mix in the finely diced Habanero and marinate another 2 hours. Drain the conch and place it in a mixing bowl.

Add the onion, cilantro, tomato, olive oil, salt, and black pepper and mix. Squeeze about 1/2 a lime''s worth of juice over the mixture.

NOTE: Take caution when handling fresh Habanero peppers. Plastic gloves are a great idea. Also, wash your hands thoroughly before touching your face, eyes or any other "tender" body parts. This stuff burns !!

If you're a wimp about "heat" (or are serving to non-chile-heads) you can use Serrano peppers but the taste won't be as authentic.

This same basic recipe works with firm, white ocean fish. You can also add some shrimp if you wish. It's all good.

Place in a bowl and serve with crisp tortilla chips and lime wedges.
A good, dark Mexican beer goes well with this dish.

Adapted from recipe served at Sandbox Restaurant on Caye Caulker, Belize
Heat Scale: Hot

Main Ingredient: ConchCuisine: Caribbean

Ingredient Insight - look inside this recipe

Chile

Cilantro

Kosher Salt

Lemon

Lime Juice

Olive Oil

Onion

Tomato

Diabetic Low Fat No Cook Snacks Hors dOeuvres Caribbean Conch

for flavor and categorization

Serve this dish from Yucatn on chopped mixed greens and include some grated radish. Conch is best when you went out and snorkeled for it that day. But the fresh version from a good fish market won't be bad either. [I posted this recipe.]