Conch Ceviche with Pineapple

Conch Ceviche with Pineapple

4 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
ESECAIRA
Recipe by  ESECAIRA

“Fresh conch is delightfully prepared in this mild fresh ceviche with pineapple and cilantro. It smells and tastes great!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Trim and peel the conch, and cut into small cubes. Place into a large bowl with the water, lemon juice, cilantro, onion, pineapple, tomato and salt. Let stand at room temperature for 1 hour before serving.

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Reviews (4)

Rate This Recipe
Lilly Kim
21

Lilly Kim

this is a good start on the recipe. I had this dish while in the Bahamas and closely watched the ingredients that were added. Instead of using just lemon juice, they squeezed some fresh orange juice into the ceviche. No water was added. I use some fresh cilantro and serrano peppers to give it a kick. (Jalepenos don't do it justice). You can add mangoes to the recipe instead of pineapples, and it turns out great! Also, I've substituted shrimp instead of the conch which people love! and instead of using large tomatoes, I use a couple smaller roma tomatoes.

Butterfly Flutterby
16

Butterfly Flutterby

This is a great recipe, but as weird as it sounds, we subbed cucumbers for the pineapple and loved this! Thanks so much!

Tiffany B
2

Tiffany B

Excellent. Made for a big party and got tons of requests for the recipe.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 0.6 g
  • < 1%
  • Carbs
  • 17.7 g
  • 6%
  • Protein
  • 28 g
  • 56%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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