Bahamian Conch Ceviche Recipe
4
40 minutes
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