Thursday, February 9, 2012


Conch or Fish "cooked" in lime

I'm looking forward to an upcoming vacation in which I hope to eat some conch. It made me think of a ceviche recipe I have used for fish, and that I assume would be great for conch. Here it is:

Simple Ceviche

  • A pound or two of conch meat (or fish), rinsed well
  • 2 whole limes
  • 1 stick of celery
  • 1 jalapeƱo pepper
  • 1 yellow or red bell pepper
  • fresh cilantro, chopped
  • 2 or 3 cloves of garlic, pressed
  • 1-2 tbsp. olive oil
  • Salt and pepper

Chop conch (or fish) into very small pieces. Thoroughly squeeze the juice from the limes and place the seafood directly into the juice. Next, chop the peppers and celery, then toss the peppers, celery, cilantro and garlic in the olive oil, and add just a little salt and pepper. Add the mix to the conch and lime juice, toss again and then chill in the fridge for several hours.

That's all there is to it!

Toss once more right before eating. Serve in a martini glass along with chilled, thin sliced cucumbers and some crackers or tortilla chips. Pair this with a Bloody Mary or a cold Corona.

I've had many great variants of ceviche. If you have a different one to tell us about, please leave a comment.

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  1. In the Turks & Caicos, there are roadside "conch salad" stands where the vendor wades into the surf, brings out a live conch, whacks it with a mallet until it drops out of the shell, dices it alive, and mixes it in a bowl more or less as you describe, losing the garlic and olive oil and adding some diced tomato. There's no time for the lime juice to act as a cure, but then again the conch cubes are still twitching. With the brine and lime and cilantro, it's incredible on a hot day. If you motor down to Providenciales, check in with my sister Debby. She runs the inter-island airline and is sort of a local hospitality overlord.