Best Conch And Lobster Ceviche Recipes

Conch and Lobster Ceviche image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 18

2 cups cleaned and diced fresh conch (or frozen, thawed)
2 cups diced poached spiny lobster (about 2 lobsters)
1/2 small red onion, diced
3 scallions, sliced on the diagonal
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 small green pepper, diced
1/2 small papaya, peeled, seeded and diced
2 to 4 jalapeno or Serrano peppers, chopped finely (seeds optional)
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh basil
1/2 bunch chopped fresh mint leaves
1 tablespoon grated fresh ginger
1/2 lime, juiced
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Pinch habanero powder (optional)

Steps:

In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours 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.

Habanero Laced Bahamian Cracked Conch Ceviche image

Provided by Food Network

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 11

8 ounces fresh conch (preferably Bahamian)
2 lemons, juiced
2 limes, juiced
1 garlic clove, minced
1 tablespoon ginger, peeled and minced
1/2 red onion, minced
1 red pepper, seeded and minced
1 yellow pepper, seeded and minced
1/4 habanero, seeded and minced
1 bunch cilantro, leaves chopped
Salt and pepper, to taste

Steps:

Cut the conch in small thin strips. If desired, boil for 1 minute in seasoned water then chill in ice water. Add 1/2 of the lemon and lime juice and all of the garlic and ginger. Let stand for 30 minutes. Add all the vegetables, remaining juices and cilantro. Season to taste with salt and pepper.
Serve with store-bought plantain chips or make them yourself.

Conch Ceviche image

Provided by Food Network

Categories appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10

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

Steps:

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.

Lobster Ceviche image

Provided by Susie Jimenez

Time 2h10m

Yield 6 servings

Number Of Ingredients 13

3 (1 1/2 to 2-pound) live lobsters
3 lemons, juiced
3 limes, juiced
1 orange, juiced
1 rib celery, diced
1 jalapeno, diced
1/2 cucumber, diced
1/4 cup arugula, chopped
1/4 red onion, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 heads radicchio, quartered
2 tablespoons olive oil

Steps:

In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.