Recipe courtesy of Nicky Marcelin
Conch Ceviche Scallop Crudo Hybrid
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 241
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 26
- Cholesterol
- 58
- Sodium
- 857
- Total: 40 min
- Active: 40 min
Ingredients
2 cups ice water
4 cloves garlic
3 shallots
3 limes, juiced
1 lemon, juiced
1 orange, juiced
1 habanero, seeded
1/2 papaya, juiced
Kosher salt and freshly ground black pepper
1/2 pound scallops
1 pound conch, cleaned and sliced thinly
2 pimento peppers, thinly sliced
Olive oil, for drizzling
Directions
- Combine the ice water, garlic, shallots, lemon, lime and orange juices, habanero and papaya juice in a blender and puree until smooth. The consistency should be thin and loose. Season with salt and pepper.
- Wash and pat dry the scallops. Thinly slice and reserve in the fridge.
- Add the conch to half of the marinade; the remaining marinade can be reserved in the fridge for up to a week to utilize for grilled summer seafood or another batch of ceviche.
- Divide the sliced scallops between low bowls and serve the marinated conch on top. Top with the sliced pimentos and a drizzle of olive oil.
Cook’s Note
The conch should smell fresh and clean when purchased.