El Ceviche de Concha ECUATORIANO 🇪🇨 | KWA

conch

🥗Healthier: shrimp

💰Cheaper: tilapia

Shrimp is lower in calories, while tilapia is more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a fresh flavor, while green onions are budget-friendly.

plantain chips

🥗Healthier: baked tortilla chips

💰Cheaper: regular potato chips

Baked tortilla chips are lower in fat, while potato chips are often cheaper.

Start with black conchs in their natural state, ensuring they are fresh and tightly closed.

Rinse the conchs under cold water to remove any surface dirt.

Use a tool to hold the conch and open it with a knife or cleaver, scraping the inside to maximize the use of the conch and reserving the liquid.

Cut the conchs into smaller pieces if desired for presentation, but typically they are left whole.

Season the conchs with a bit of salt and optional pepper, adding lime juice (about 3 limes for every 15 conchs) to marinate them.

Mix everything well and let it sit for 15-20 minutes to 'cook' in the lime juice.

While waiting, chop the red onion by cutting it in half, separating the layers, and slicing them into thin strips, rinsing them under water to remove bitterness.

Cut the tomatoes into quarters, remove the seeds, and dice them into small cubes.

Prepare the green bell pepper by cutting off the ends, removing seeds, and slicing it into thin strips.

Mix the chopped onion, tomato, and bell pepper together just before serving to maintain texture.

Add the marinated conchs to the vegetable mix, along with the reserved conch juice and a bit more lime juice and salt to taste.

Plate the ceviche, garnishing with cilantro, and serve with plantain chips and toasted corn.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens