Conch And Lobster Ceviche Recipes

CONCH CEVICHE

Conch Ceviche image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 10

Ingredients

8 Island Princess Baby Conch (the only conch not going extinct), remove all surrounding and interior shell, slice thinly
1 celery rib, minced
1 tablespoon minced fresh ginger
2 tablespoons minced red onion
1 aji amarillo, minced
Salt and freshly ground black pepper
1 celery rib, juiced or chopped, pureed, and passed through a fine sieve
1/4 cup freshly squeezed lime juice
2 tablespoons chopped cilantro
1 ear corn, poached in salted water and sliced into 1/4-inch rounds

Steps:

In a metal bowl, mix sliced conch with celery, ginger, onion, and aji. Salt and pepper the mixture. Add the celery juice, lime juice, and finish with cilantro. Garnish with corn slices.

LOBSTER AND SCALLOP CEVICHE

Lobster and Scallop Ceviche image

If you've never had ceviche before, or if you've had it but never knew how it was made, this is the recipe to try. You can also use all scallops or any type of meaty white fish. The key is to make sure you cut everything into smallish (like 1 to 1 1/2" sized) pieces.

Provided by lazy gourmet

Categories Spanish

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 maine lobster
1/2 lb sea scallops, cleaned and patted dry
4 oranges, juiced
4 lemons, juiced
4 limes, juiced
1 bermuda onion, sliced thin
2 small tomatoes, chopped
3 tablespoons fresh cilantro, chopped
1/2 small habanero, chopped
1/4 cup Spanish olive oil
1/4 cup ketchup
salt & fresh ground pepper
avocado, for garnish
plantain chips, for garnish

Steps:

Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to "cook".
Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.

Nutrition Facts : Calories 324, Fat 14.9, SaturatedFat 2.1, Cholesterol 36.6, Sodium 322.4, Carbohydrate 43.8, Fiber 11.1, Sugar 19.2, Protein 17

CONCH AND LOBSTER CEVICHE

Conch and Lobster Ceviche image

Make and share this Conch and Lobster Ceviche recipe from Food.com.

Provided by Ambervim

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 cups conch, cleaned and diced
2 cups diced poached spiny lobsters, 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 -4 jalapenos (optional) or 2 -4 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
1 pinch ground habanero chile pepper (optional)

Steps:

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.

Nutrition Facts : Calories 233.2, Fat 18.6, SaturatedFat 2.7, Cholesterol 27.5, Sodium 69.5, Carbohydrate 5.4, Fiber 1, Sugar 1.8, Protein 11.7

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