Bahamian conch ceviche
Ingredients
- 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
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
Discover more:
Go to Comments
Bahamian conch ceviche
