Good News Sebastian! Conch Ceviche! Follow the recipe below to deliciousness. Conch Chowder recipe as a bonus!
Here’s how I make it… This recipe can be converted to any size batch.
Conch, fresh or frozen (1/4 quantity of your batch.) Fresh veggies (3/4 quantity of your entire dish). Cucumbers, onions, peppers, celery, hot peppers, parsley. Lime juice. Enough to fully saturate the entire batch. A sour orange or 2. (Optional. Hard to find) Spices. Cayenne pepper, salt and pepper. Dice conch into small pieces. Squeeze lime juice until conch is saturated. Dice veggies. Mix together. Add spices to taste. Eat immediately or good for 2 days refrigerated. I think it tastes even better the next day!
Conch Chowder Recipe
Any conch ceviche leftovers? Just drain out the juice, sauté with a little butter or olive oil, add Ragu or Prego spaghetti sauce and you have outrageous conch chowder. Seriously delicious. Enjoy!