Belizean Conch Ceviche

Experience the refreshing taste of Belizean Conch Ceviche, a vibrant no-cook seafood dish that brings together the tenderness of marinated conch with the crispness of fresh vegetables and the heat of spicy habanero. Perfect as an appetizer or a light main course, this recipe captures the essence of Belize's coastal flavors.

Ingredients

🐚 1/2 pound conch, diced into bite-sized pieces
🍈 5 limes, juiced one half reserved for wedges
🍅 1 pint cherry tomatoes, halved
🧅 1 medium sweet onion, diced
🌿 1 ounce cilantro, chopped
🌶️ 1 habanero pepper, seeded and finely minced

Instructions

1- Prepare the Conch:

• Dice the 1/2 pound of conch into bite-sized pieces, approximately 1/2-inch cubes.
• Spread the conch on a cutting board, using parchment paper to cover it. Tenderize gently with a meat tenderizer.
• Place the conch into a small glass bowl.

2- Prepare the Limes:

• Halve the 5 limes and use a manual citrus juicer to extract the juice.
• Pour the juice through a small metal sieve into the conch, and reserve the lime halves.
• Stir the conch to ensure even coating, and set aside a few lime wedges for garnish.

3- Marinate the Conch:

• Cover the conch bowl with plastic wrap and refrigerate for 20 minutes.

4- Prepare the Vegetables:

• In a large white mixing bowl, combine the halved cherry tomatoes, diced sweet onion, chopped cilantro, and finely minced habanero pepper.

5- Combine and Serve:

• After 20 minutes, remove the conch from the fridge. Check for an opaque white color.
• Add the marinated conch to the vegetable mix. Use a silicone spatula to combine thoroughly.
• Scoop approximately 1 2/3 cups of ceviche into a small glass bowl, press down gently.
• Flip a white square plate over the bowl, unmold the ceviche onto the plate.
• Garnish with reserved lime wedges.

Prep Time: 10 minutes
Resting/Marination Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: Approximately 150 per serving
Nutrition per Serving: Protein: 24g, Fat: 1g, Carbohydrates: 15g
Equipment: Bamboo or wood cutting board, GALLO-SOLIS paring knife, Small glass bowl, Parchment paper, Gray metal meat tenderizer, Pink ceramic manual citrus juicer, Small metal sieve, Plastic wrap, Large white mixing bowl, Pink silicone spatula, White square serving plate, Silver metal serving spoon

Cooking Tips

• Pounding the conch ensures tender bites.
• Microwaving limes can enhance juiciness.
• Control spice by de-seeding the habanero.
• Conch is "cooked" when it turns opaque white.

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Belizean Conch Ceviche

Posted by Waivio guest: @waivio_hivecooking