Ceviche
Fresh conch or shrimp "cooked" in zesty lime juice with onions, tomatoes, and cilantro.
Prep Time
30 mins
Cook Time
60 mins (chilling)
Difficulty
Easy
Servings
6
- 1 lb fresh conch or shrimp, finely diced
- 1 cup fresh lime juice
- 1 large red onion, finely diced
- 2 ripe tomatoes, diced
- 1 habanero pepper, seeded and minced (optional)
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
If using conch, tenderize it by pounding it before dicing.
In a glass bowl, combine the diced seafood with the lime juice. Ensure the seafood is fully submerged. The acid in the lime juice will "cook" the seafood.
Cover and refrigerate for at least 1 hour for shrimp, or 2-3 hours for conch, until the seafood becomes opaque.
Drain off most of the lime juice, leaving a small amount.
Add the diced onion, tomatoes, habanero pepper (if using), and cilantro to the bowl.
Season with salt and pepper to taste and stir gently to combine.
Let it sit for another 10-15 minutes for the flavors to meld.
Serve chilled with tortilla chips.
Add a bit of diced mango or pineapple for a sweet and tangy twist that balances the heat.
Don't over-marinate the seafood, especially shrimp, as it can become tough. Check it after 30-45 minutes.
Perfect as an appetizer for a beach party or a light lunch on a hot day.