Ingredients
Conch
- 600 gcleaned conch meat
- juice of 8 limes
- 1 teaspoonsalt
The ceviche
- 3tomatoes, diced small
- 1red onion, diced small
- 1green pepper, diced small
- 1habanero, finely chopped
- a handful of coriander, chopped
- black pepper
- 1 tablespoonoil, optional
To serve
- tortilla chips
- or soda crackers
- avocado slices
- extra lime wedges
- hot sauce
Directions
- Rinse it thoroughly under cold water. Lay the conch meat on a board. Beat it with a heavy meat mallet. Work it over its whole surface.
- Turn it and beat the other side. That helps the lime penetrate as well. Cut the tenderised conch into small dice. Aim for pieces about half a centimetre.
- Use a very sharp knife and cut cleanly. It should still come from a clean source. Put the diced conch in a glass or ceramic bowl. Never use a metal bowl for this.
- Add the salt and toss it through. Squeeze the lime juice over it. There should be enough to cover the conch. Cover it and refrigerate it now. Judging the curing time takes a look. Taste a piece to check the texture. It should be firm but not rubbery.
- Dice the tomatoes, onion and pepper small. Add them all to the cured conch. Add the finely chopped habanero. Never touch your eyes afterwards.
- Stir in most of the coriander. Season it well with black pepper. Add a little oil if you want a softer dressing. Taste it and adjust the salt and lime. It should be sharp, salty and fresh. Add more habanero if you want more heat.
- Let it sit for twenty minutes before serving. Serving it is done properly cold. Spoon it into cups or a shallow bowl. Scatter the rest of the coriander over. Serve tortilla chips or crackers alongside. Lay avocado slices around the edge. Give lime wedges and hot sauce.
Technique
- Queen conch has been heavily overfished across the Caribbean and is listed on CITES Appendix Two, with several countries having closed their fisheries entirely.
- A conch is only a breeding adult once its shell edge thickens and flares outward, so taking thin-lipped juveniles is what collapses a stock, and size limits exist to prevent it.
- Conch meat is among the toughest shellfish there is and must be beaten with a mallet before use, since untenderised conch is close to inedible.
Substitutions
- Where conch is unavailable or the fishery is closed, firm white fish or squid can be cured the same way.
- Cleaned frozen conch is sold in Caribbean shops and works well.
Variations
- Some cooks add cucumber or mango to the mix.
- A version with more habanero is made for those who want heat.
- Conch fritters and conch soup are the other great uses of the same animal.
History
Made from queen conch off the barrier reef; Belize manages the fishery with a closed season and size limits to protect the stock.
Frequently asked questions
What is Conch ceviche?
Conch ceviche is a snack from Belize: lime-cured conch with onion, tomato, habanero. Made from queen conch off the barrier reef; Belize manages the fishery with a closed season and size limits to protect the stock.
How long does Conch ceviche take to make?
Conch ceviche takes 40 minutes plus curing of preparation and none of cooking. The recipe makes serves 6. It is rated medium to make.
What can I substitute in Conch ceviche?
Yes, within limits. Where conch is unavailable or the fishery is closed, firm white fish or squid can be cured the same way. Cleaned frozen conch is sold in Caribbean shops and works well.
What is the most important thing to get right in Conch ceviche?
Use a very sharp knife and cut cleanly. It should still come from a clean source. Put the diced conch in a glass or ceramic bowl. Never use a metal bowl for this.
