Conch Ceviche With Plantain Chips (conch Ceviche With Plantain Chips)
Conch ceviche is a popular dish in the Cayman Islands, featuring fresh conch marinated in citrus juices and served with plantain chips. This refreshing and flavorful ceviche is perfect for a light and satisfying appetizer or snack.
Ingredients
- 1 lb fresh conch, cleaned and diced
- 1 cup lime juice
- 1/2 cup orange juice
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 4 ripe plantains, thinly sliced
- Vegetable oil for frying
Instructions
- In a large bowl, combine the diced conch, lime juice, and orange juice. Cover and refrigerate for at least 2 hours, stirring occasionally.
- After marinating, the conch should appear opaque and "cooked" by the citrus juices.
- Stir in the diced bell pepper, red onion, jalapeño, and cilantro. Season with salt and pepper to taste.
- For the plantain chips, heat vegetable oil in a frying pan over medium heat. Fry the sliced plantains until golden brown and crispy. Drain on paper towels and sprinkle with salt.
- Serve the conch ceviche with the crispy plantain chips on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 5g
Supplies
Large bowl Frying pan Sharp knife Cutting board
Tools
Citrus juicer Tongs Paper towels
Serving suggestions
Serve the conch ceviche with a side of fresh avocado slices and a cold beer for a delightful Caribbean experience.
Tips & tricks
Make sure to use fresh conch for the best flavor and texture in the ceviche. Adjust the amount of jalapeño to control the spiciness of the dish.
Cost
$25