Difference between revisions of "Ceiba Conch Ceviche"
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* freshly ground [[pepper]] | * freshly ground [[pepper]] | ||
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# Chop [[conch]] pieces into ¼ inch chunks. | # Chop [[conch]] pieces into ¼ inch chunks. | ||
# Squeeze the [[limes]] and place the [[conch]] in the juice. | # Squeeze the [[limes]] and place the [[conch]] in the juice. | ||
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[[Category:Key lime Recipes]] | [[Category:Key lime Recipes]] | ||
[[Category:Conch Recipes]] | [[Category:Conch Recipes]] | ||
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[[Category:Lime juice Recipes]] | [[Category:Lime juice Recipes]] | ||
[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
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Latest revision as of 11:34, 15 July 2012
Ingredients
- 29 oz can of conch
- 2 Mexican or key limes
- 1 small serrano pepper
- 4 cloves of garlic
- ½ walla walla, vadalia or another sweet onion
- 1 celery rib
- ½ red bell pepper
- ½ green bell pepper
- fresh cilantro (parsley if cilantro isn't available)
- 1 tbsp first press, extra virgin olive oil
- sea salt
- freshly ground pepper
Procedures
- Chop conch pieces into ¼ inch chunks.
- Squeeze the limes and place the conch in the juice.
- Meanwhile, dice the vegetables into ⅛ – ¼ inch pieces.
- Press the garlic.
- Chop the parsley (or cilantro) and add the olive oil.
- Salt and pepper to taste.
- Toss the vegetables and add to the conch and lime juice.
- Chill at least 4 hours.
- Just before serving, toss again, pouring off excess liquid.
- Pour back liquid to your own preference.
- Serve with fresh gourmet crackers, dipping corn chips, or fresh tortillas.
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