CONCH CEVICHE

Prep/Cooking Time: 15-30 Minutes

Printable Version

Ingredients

Instructions

Clean and tenderize the Conch
Once cleaned and tenderized cut into roughly sized 1 cm cubes
Place the cut conch in a bowl and reserve in the fridge
Cut in Half the lemons and juice, discard the skins
Peel and segment the oranges, reserve the segments and juice in separate bowls
Place the Lemon juice, orange juice, white vinegar into a bowl and mix well
Add the juice mix to the conch and cover, reserve in the fridge till needed
Peel and clean the red and green onions
Finely slice the green onions and reserve in the fridge till needed
Finely chop the red onion and reserve in the fridge till needed
Wash and de-seed the chili pepper, finely chop and reserve till needed
Wash the cilantro and pat dry. Roughly chop the cilantro including the stems. (texture)
Reserve the chopped herbs with the rest of the prepared ingredients till needed

To serve

Place the marinated conch in a small mixing bowl with a generous amount of the juice
Add the sesame oil and olive oil
Add to the bowl the red onion, green onion. orange segments and chili pepper
Mix well and add the chopped cilantro
Season to taste with salt and pepper. Add more fresh chopped chili if necessary
Transfer to the serving dish
Serve immediately as the dish should be chilled when it arrives to the table

Allergy allert

Contains, sesame and shellfish. Raw

Notes

Gluten free