CONCH SALAD, MAN!
Chef Norman Van Aken's Key West-inspired recipe for conch salad made with finely diced conch, tomatoes, red onions, Scotch bonnets, bell peppers, celery, citrus juices and herbs.
Provided by Norman Van Aken
Categories Salad Shellfish Vegetable Appetizer Dinner Seafood Bell Pepper Jalapeño Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as an appetizer
Number Of Ingredients 14
Steps:
- Combine all of the ingredients except the tomato and avocado in a large bowl. Stir and refrigerate for at least 2 hours to allow the flavors to develop.
- To serve, fold in the tomato and avocado. Transfer to 4 chilled glasses or serving bowls.
CONCH CEVICHE
Steps:
- In a metal bowl, mix sliced conch with celery, ginger, onion, and aji. Salt and pepper the mixture. Add the celery juice, lime juice, and finish with cilantro. Garnish with corn slices.
CONCH CEVICHE WITH PINEAPPLE
Fresh conch is delightfully prepared in this mild fresh ceviche with pineapple and cilantro. It smells and tastes great!
Provided by ESECAIRA
Categories Seafood Salad
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Trim and peel the conch, and cut into small cubes. Place into a large bowl with the water, lemon juice, cilantro, onion, pineapple, tomato and salt. Let stand at room temperature for 1 hour before serving.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 17.7 g, Cholesterol 73.8 mg, Fat 0.6 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 0.1 g, Sodium 238.9 mg, Sugar 3.9 g
HABANERO LACED BAHAMIAN CRACKED CONCH CEVICHE
Steps:
- Cut the conch in small thin strips. If desired, boil for 1 minute in seasoned water then chill in ice water. Add 1/2 of the lemon and lime juice and all of the garlic and ginger. Let stand for 30 minutes. Add all the vegetables, remaining juices and cilantro. Season to taste with salt and pepper.
- Serve with store-bought plantain chips or make them yourself.
SCALLOP PINEAPPLE CEVICHE
This light, flavorful and fresh dish is so tasty! It's a nice change and perfect to enjoy during the hot summer months! VIDEO https://www.youtube.com/watch?v=V6uoPY0N9FE
Provided by CLUBFOODY
Categories South American
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place scallops in a medium bowl and add tamarind. Pour in lemon juice, lime juice and pineapple juice, just enough to cover. Gently stir and press down lightly on the scallop mixture, making sure the seafood is submerged. Transfer to the refrigerator for 2 ½ to 3 hours or until the scallops turn opaque.
- About 5 minutes before serving, in another bowl combine diced pineapple, white onion, red pepper, salt and black pepper; stir. Remove scallops from the fridge and using a slotted spoon, transfer scallops to the onion mixture. Pour in about 2 tablespoons of the liquid from the bowl. Add oil, stir, taste and adjust if needed. Then add parsley just before serving with tortilla chips.
Nutrition Facts : Calories 54.3, Fat 1.9, SaturatedFat 0.2, Cholesterol 3.6, Sodium 133.6, Carbohydrate 8.1, Fiber 0.8, Sugar 4.3, Protein 2.3
CONCH AND LOBSTER CEVICHE
Make and share this Conch and Lobster Ceviche recipe from Food.com.
Provided by Ambervim
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 233.2, Fat 18.6, SaturatedFat 2.7, Cholesterol 27.5, Sodium 69.5, Carbohydrate 5.4, Fiber 1, Sugar 1.8, Protein 11.7
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