Conch And Lobster Ceviche Recipe
Servings: 6
Ingredients
- 2 c. Cleaned and diced fresh conch (or possibly frzn, thawed conch)
- 2 c. Diced poached spiny lobster (about 2 lobsters)
- 1/2 sm Red onion diced
- 3 x Scallions sliced on the diagon
- 1/2 sm Red pepper diced
- 1/2 sm Yellow pepper diced
- 1/2 sm Green pepper diced
- 1/2 sm Papaya peeled, seeded, and diced
- 2 x to 4 Jalapeno or possibly Serrano peppers minced finely, seeds optional
- 1/2 bn Minced fresh cilantro
- 1/2 bn Minced fresh basil
- 1/2 bn Minced fresh mint leaves
- 1 Tbsp. Grated fresh ginger
- 1/2 x Lime juiced
- 1/4 c. Rice wine vinegar
- 1/2 c. Extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 pch Habanero pwdr optional
Directions
- In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hrs in the refrigerator, tossing occasionally. Just before serving, adjust seasonings.
- Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 105 | |
| Calories from Fat 12 | 11% |
| Total Fat 1.28g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 144mg | 6% |
| Potassium 247mg | 7% |
| Total Carbs 5.46g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.64g | 1% |
| Protein 16.75g | 27% |
