Ceiba Conch Ceviche

Ceiba Conch Ceviche Recipe - Authentic Honduran Dish

Region / culture: Honduras | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Ceiba Conch Ceviche is a refreshing and flavorful dish that originates from the coastal regions of Latin America. This dish is made with fresh conch, a type of sea snail, marinated in citrus juices and mixed with a variety of vegetables and herbs. The result is a light and zesty seafood salad that is perfect for a hot summer day.

History

Ceviche has a long history in Latin American cuisine, with variations of the dish being enjoyed for centuries. The use of citrus juices to "cook" the seafood is a traditional method that dates back to pre-Columbian times. The addition of vegetables and herbs adds depth of flavor and texture to the dish, making it a popular choice for seafood lovers around the world.

Ingredients

1 can (29 oz or 822 g) of conch
2 Mexican or key limes
1 small serrano pepper
4 cloves of garlic
0.5 walla walla, vadalia or another sweet onion
1 celery rib
0.5 red bell pepper
0.5 green bell pepper
fresh cilantro (or parsley if cilantro isn't available)
1 tbsp first press, extra virgin olive oil
sea salt
freshly ground pepper

How to prepare

Chop the conch into 0.25 inch chunks.
Squeeze the limes and place the conch in the lime juice.
Meanwhile, dice the vegetables into pieces measuring 0.13 – 0.25 inches.
Press the garlic.
Chop the parsley (or cilantro) and add the olive oil.
Season with salt and pepper to taste.
Toss the vegetables and add them to the conch and lime juice.
Chill for at least 4 hours.
Just before serving, toss again and remove any excess liquid.
Adjust the amount of liquid according to your preference.
Serve with fresh gourmet crackers, dipping corn chips, or fresh tortillas.
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Variations

For a spicy kick, add more serrano peppers or a dash of hot sauce to the ceviche. You can also experiment with different vegetables and herbs to create your own unique twist on this classic dish.

Cooking Tips & Tricks

When making Ceiba Conch Ceviche, it is important to use fresh ingredients for the best flavor. Be sure to marinate the conch in the lime juice for at least 4 hours to allow the flavors to meld together. Adjust the amount of salt and pepper to suit your taste preferences. Serve the ceviche chilled for a refreshing and delicious appetizer or light meal.

Serving Suggestions

Serve Ceiba Conch Ceviche as an appetizer with gourmet crackers, dipping corn chips, or fresh tortillas. This dish also pairs well with a side of avocado or plantain chips.

Cooking Techniques

The key to making a delicious Ceiba Conch Ceviche is to marinate the conch in the lime juice for at least 4 hours. This allows the flavors to develop and the seafood to "cook" in the citrus juices.

Ingredient Substitutions

If you can't find conch, you can substitute with shrimp, scallops, or another type of seafood. You can also use lemon juice instead of lime juice for a slightly different flavor profile.

Make Ahead Tips

Ceiba Conch Ceviche can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to toss the ceviche again before serving to ensure that the flavors are well combined.

Presentation Ideas

Serve Ceiba Conch Ceviche in a decorative bowl or on a platter garnished with fresh herbs and lime wedges. You can also serve the ceviche in individual serving cups for a stylish presentation.

Pairing Recommendations

Ceiba Conch Ceviche pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. You can also serve this dish with a light beer or a refreshing cocktail, such as a mojito or margarita.

Storage and Reheating Instructions

Ceiba Conch Ceviche is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Be sure to toss the ceviche again before serving to ensure that the flavors are well combined.

Nutrition Information

Calories per serving

Each serving of Ceiba Conch Ceviche contains approximately 200 calories. This light and refreshing dish is a great option for those looking for a low-calorie meal.

Carbohydrates

Each serving of Ceiba Conch Ceviche contains approximately 10 grams of carbohydrates. The carbohydrates in this dish come from the vegetables and herbs used in the recipe.

Fats

Each serving of Ceiba Conch Ceviche contains approximately 5 grams of fat. The fat in this dish comes from the olive oil used in the marinade.

Proteins

Each serving of Ceiba Conch Ceviche contains approximately 20 grams of protein. The protein in this dish comes from the conch and vegetables used in the recipe.

Vitamins and minerals

Ceiba Conch Ceviche is a good source of vitamin C, vitamin A, and iron. The citrus juices and vegetables used in the recipe provide a healthy dose of vitamins and minerals.

Alergens

Ceiba Conch Ceviche contains shellfish (conch) and may not be suitable for those with shellfish allergies. Be sure to check for any other allergens in the ingredients used in the recipe.

Summary

Ceiba Conch Ceviche is a nutritious and delicious dish that is high in protein and low in calories. This seafood salad is a great option for those looking for a light and refreshing meal.

Summary

Ceiba Conch Ceviche is a light and refreshing seafood salad that is perfect for a hot summer day. This dish is high in protein, low in calories, and packed with vitamins and minerals. Serve it as an appetizer or light meal with gourmet crackers, dipping corn chips, or fresh tortillas for a delicious and satisfying dish.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a warm summer day, and I was visiting my dear friend Maria in her home in the coastal town of Ceiba. Maria was known for her amazing cooking skills, and she had promised to teach me how to make a traditional dish that she had learned from her grandmother: Ceiba Conch Ceviche.

As we gathered the ingredients and prepared to start cooking, Maria began to tell me the story of how she had learned to make this special dish. She explained that the recipe had been passed down through generations in her family, and that it was a staple at all of their family gatherings and celebrations.

Maria's grandmother had taught her how to make the ceviche when she was just a young girl, and she had fond memories of spending hours in the kitchen with her, learning the secrets of the dish. As Maria shared these memories with me, I could feel the love and tradition that went into every bite of the ceviche.

As we started to prepare the dish, Maria showed me how to clean and prepare the conch, a type of shellfish that was abundant in the waters off the coast of Ceiba. She explained that the key to a good ceviche was to use fresh, high-quality ingredients, and to let the flavors marinate together for just the right amount of time.

We mixed the diced conch with fresh lime juice, diced tomatoes, onions, and cilantro, and seasoned it with a hint of salt and pepper. The aroma of the fresh ingredients filled the kitchen, and I could hardly wait to try the finished dish.

After letting the ceviche marinate for just the right amount of time, Maria served it up in small bowls, garnished with a sprig of fresh cilantro. The flavors were bright and refreshing, with the perfect balance of acidity from the lime juice and sweetness from the tomatoes.

As I took my first bite, I was transported back to the coastal town of Ceiba, with the sound of the waves crashing on the shore and the warm sun shining down on us. The dish was perfect in its simplicity and elegance, a true reflection of Maria's love for her family and her heritage.

Since that day, I have made Ceiba Conch Ceviche many times for my own family and friends, always remembering the special moments I shared with Maria in her kitchen. It has become a cherished recipe in my collection, a reminder of the power of tradition and the joy of sharing good food with the ones we love.

As I sit here reflecting on that day in Maria's kitchen, I am grateful for the gift of her friendship and the knowledge she passed down to me. Cooking has always been a way for me to connect with others and share a piece of myself with them, and this recipe is a perfect example of that.

So the next time you find yourself in the kitchen, looking for a new recipe to try, I urge you to seek out the traditional dishes that have been passed down through generations. You never know what you might discover, or the memories you might create along the way. And who knows, you just might find your own version of Ceiba Conch Ceviche waiting to be made.