Conch Ceviche Recipe – Oualie Beach Resort
Conch Ceviche Ingredients Required:
2 pounds chopped and pounded Conch
10-12 oz. chopped Onions (1 Large)
3 oz. finely chopped Red Bell Pepper
3 oz. finely chopped Yellow Bell Pepper
3 oz. finely chopped Orange Bell Pepper
3 oz. finely chopped Green Bell Pepper
2 finely chopped Scotch Bonnet Peppers (Habanero peppers can be used as a substitute)
2 cup fresh squeezed Lime Juice
2 cup pineapple juice
1/2 teaspoon Black Pepper
1 1/2 tablespoon Salt
1 1/2 tablespoon Nevis Hot Sauce (preferably Mom’s Taxi pepper brand)
Conch Ceviche Preparation Method:
Place chopped conch in a bowl, add lime juice, chopped peppers, onion and add pineapple juice. Mix well and add the remaining ingredients. Mix once again and let stand in the refrigerator for 2 hours. Drain off excess marinade, so that there is just enough to keep everything moist….not soupy. Serve over fresh greens of your choice accompanied by roti bread or toasted pita bread slices.
(This makes a large batch, but I got the recipe from Chef Patrick at Oualie Beach years ago, and never bothered to shrink the recipe to “home user” size :)
Mea Maxima Culpa! Ooops, that is what I get for writing to the blog after too many Caribs. I do mean pineapple juice, and have since corrected the recipe
Preparation Method says: “….and add orange juice…..” Did you mean “pineapple juice” that was a listed ingredient ?