Ceviche de concha

conchas

🥗Healthier: shrimp

💰Cheaper: tilapia

Shrimp offers a similar texture while tilapia is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and canola oil is less expensive.

Soak the red onion in ice water to keep it crunchy.

Cut the tomato into quarters, remove the pulp and reserve it.

Dice the remaining tomato into small pieces.

Blend the reserved tomato pulp with a little water, mustard, and ketchup to make a condiment.

Chop a large amount of cilantro.

Use approximately 50 conchas and juice 5 limes, using one lime for every 10 conchas.

Mix the conchas with the onion, lime juice, and about one teaspoon of salt, letting it marinate for 15 minutes.

Add the diced tomato, blended condiment, orange juice, cilantro, and a bit of pepper to the mixture and combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens