Conch Ceviche Recipes

MEXICAN CEVICHE

Mexican Ceviche image

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Provided by PHXGURL

Categories Appetizers and Snacks Seafood Shrimp

Time 2h

Yield 8

Number Of Ingredients 11

Ingredients

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

Steps:

Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g

CONCH CEVICHE SCALLOP CRUDO HYBRID

Conch Ceviche Scallop Crudo Hybrid image

This recipe is neither a crudo nor a ceviche; it is an interpretation and hybrid of the two. This is one of those recipes that came together after the proper peppers never came for a classic ceviche. I took the base knowledge of how to make a proper leche de tigre and interpreted that in this dish.

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups ice water
4 cloves garlic
3 shallots
3 limes, juiced
1 lemon, juiced
1 orange, juiced
1 habanero, seeded
1/2 papaya, juiced
Kosher salt and freshly ground black pepper
1/2 pound scallops
1 pound conch, cleaned and sliced thinly
2 pimento peppers, thinly sliced
Olive oil, for drizzling

Steps:

Combine the ice water, garlic, shallots, lemon, lime and orange juices, habanero and papaya juice in a blender and puree until smooth. The consistency should be thin and loose. Season with salt and pepper.
Wash and pat dry the scallops. Thinly slice and reserve in the fridge.
Add the conch to half of the marinade; the remaining marinade can be reserved in the fridge for up to a week to utilize for grilled summer seafood or another batch of ceviche.
Divide the sliced scallops between low bowls and serve the marinated conch on top. Top with the sliced pimentos and a drizzle of olive oil.

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