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Bahamian conch ceviche
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The Caribbean is home to some fantastically fresh fish and seafood, and in the Bahamas giant conch are plentiful, often served ceviche-style with plenty of citrus. While conch can be hard to sauce in the UK, this recipe uses scallops and prawns in their place.
First published in 2020
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Conch (or konk) are large molluscs found on the coasts of many Caribbean islands. The Bahamas in particular has a high yield of these and uses them in many recipes, conch ceviche being a favourite. Unfortunately, they are not easily sourced in the UK, so I've substituted them with scallops and prawns to replicate the firm and juicy texture of the conch. Either way, the seafood is just as good and will take you back to any beachside experience you’ve had with its beautiful fresh citrus vibes when combined with lime, scotch bonnet and fragrant coriander.
Ingredients
Metric
Imperial
- 115g of scallops, shelled and trimmed
- 115g of large prawns, raw
- 1/2 lemon, juiced
- 120ml of lime juice
- 60ml of orange juice
- 1 beef tomato, diced
- 1/2 red onion, diced
- 1 spring onion, finely sliced
- 1/2 cucumber, halved, deseeded and diced
- 1 red pepper, diced
- 1 Scotch Bonnet chilli, finely chopped
- 15g of coriander, roughly chopped
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
SAVE RECIPE
Method
1
Wash the scallops and prawns in the lemon juice with a little added water, then drain, rinse and roughly chop into 1cm pieces
2
Place the seafood in a bowl with the lime juice, orange juice and salt. Place in the fridge and leave to marinate for 30 minutes
3
Meanwhile, place the rest of the ingredients in a serving bowl. When the seafood has marinated, stir it into the vegetables (including any liquid in the bowl), leave to sit for a further 10 minutes, then serve
First published in 2020
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