Cooking Index - Cooking Recipes & IdeasConch And Lobster Ceviche Recipe - Cooking Index

Conch And Lobster Ceviche

Type: Shellfish
Serves: 6 people

Recipe Ingredients

2 cups 292g / 10ozCleaned and diced fresh conch
  (or frozen, thawed conch)
2 cups 292g / 10ozDiced poached spiny lobster
  (about 2 lobsters)
1/2   Red onion - diced (small)
3   Scallions - sliced on the diagon
1/2   Red pepper - diced (small)
1/2   Yellow pepper - diced (small)
1/2   Green pepper - diced (small)
1/2   Papaya - peeled, seeded, (small) and diced
2   Jalapeno or Serrano peppers - chopped finely, seeds optional
1/2   Chopped fresh cilantro
1/2   Chopped fresh basil
1/2   Chopped fresh mint leaves
1 tablespoon 15mlGrated fresh ginger
1/2   Lime - juiced
1/4 cup 59mlRice wine vinegar
1/2 cup 118mlExtra-virgin olive oil
  Salt to taste
  Freshly-ground black pepper - to taste
1   Habanero powder - optional

Recipe Instructions

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.

This recipe yields 6 servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6314 broadcast 01-13-1997) - Downloaded from their Web-Site -


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.