As we are wont to do, this year we spent Thanksgiving in the tropics. Only instead of being on a boat as usual, we stayed in Ambergris Caye in Belize.
Prior to catching a boat from the mainland we stopped off in a bar. On the menu: conch ceviche. Being somewhat of a ceviche lover (see my post on Peruvian Ceviche ), I of course had to order it.
Now, I’m not a big fan of Mexican-style ceviche, and when this came out I was a bit skeptical. I shouldn’t have been. Over the next couple days, I had it wherever I could find it. After worming my way back into a couple kitchens, I had what I thought was a pretty good idea of how to make it. So, after procuring some conch meat, I gave it a whirl.
You should, too. It’s really good. 🙂
What You Need
1 lb. conch, small dice (once you get to the crunch part, just throw that away, or chop it up for conch fritters…just don’t put it in the ceviche)
1 medium cucumber, seeded and small dice
- 1/2 cup bell pepper, small dice
- 1 tsp ginger, minced
- 1/2 cup roma tomatoes, seeded and small dice
- 1/4 cup white onion, small dice
- 1 tbsp achiote paste
- 1/2-3/4 cup lime juice
- 1/4 cup cilantro, rough chopped
What To Do with It
Mix the achiote paste in with the lime juice until dissolved. Add the rest of the ingredients. Let this sit 2-4 hours (it will keep longer), until the conch is “cooked.”
Serve with tortilla chips, preferably on a beach somewhere.