Recipe courtesy of Michelle Bernstein

Conch Ceviche

Name: Conch Ceviche
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Cuisine: argentinean
Ingredients: 8 Island Princess Baby Conch (the only conch not going extinct), remove all surrounding and interior shell, slice thinly; 1 celery rib, minced; 1 tablespoon minced fresh ginger; 2 tablespoons minced red onion; 1 aji amarillo, minced; Salt and freshly ground black pepper; 1 celery rib, juiced or chopped, pureed, and passed through a fine sieve; 1/4 cup freshly squeezed lime juice; 2 tablespoons chopped cilantro; 1 ear corn, poached in salted water and sliced into 1/4-inch rounds

Getting reviews...

Level: Intermediate
Total: 25 min

Prep: 25 min

Yield: 2 servings

Save Recipe

Ingredients

8 Island Princess Baby Conch (the only conch not going extinct), remove all surrounding and interior shell, slice thinly

1 celery rib, minced

1 tablespoon minced fresh ginger

2 tablespoons minced red onion

1 aji amarillo, minced

Salt and freshly ground black pepper

1 celery rib, juiced or chopped, pureed, and passed through a fine sieve

1/4 cup freshly squeezed lime juice

2 tablespoons chopped cilantro

1 ear corn, poached in salted water and sliced into 1/4-inch rounds

Directions

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.