If you’re visiting the Cayman Islands during conch season, you’re in for a culinary treat. One of the most prized dishes you can indulge in is Conch Ceviche. Known for its fresh and tangy flavors, this seafood delicacy is made with the finest ingredients and is exclusively available during the island’s conch season. For those lucky enough to visit Grand Cayman, you’ll find this dish offered on select exclusive excursions. But if you’d rather try it at home, follow the recipe below to recreate the magic of the islands in your own kitchen.
The Best Time for Conch Ceviche
Conch season typically runs from November to April in the Cayman Islands, and during this time, conch is harvested sustainably to ensure the population remains healthy. Fresh conch is a delicacy in the Caribbean, and Conch Ceviche is one of the island’s signature dishes. Combining fresh lime, peppers, tomatoes, and herbs, the dish bursts with flavor and is the perfect starter or light meal.
How to Prepare Conch Ceviche at Home
Whether you’re looking to bring the flavors of the Cayman Islands to your kitchen or impress guests at a summer gathering, this Conch Ceviche recipe will be a hit. It’s easy to prepare and requires fresh ingredients that can be found at most markets.
Ingredients:
- 2 lbs. Fresh or Frozen Conch
- 8 Key Limes (regular limes work too)
- 4 Lemons
- 1 Tbl. White Vinegar
- 2 Garlic Cloves, minced
- 2 Bell Peppers (red and orange)
- 2 Jalapeno Peppers (or 1 Serrano pepper for more heat)
- 1 Bunch Scallions, finely sliced
- 8 Juicy Tomatoes (preferably on the vine)
- ½ cup Freshly Chopped Cilantro
- 2 Mangoes, diced
- Olive Oil
- Fresh Cracked White Pepper
- Sea Salt
Instructions:
- Prep the Conch: Partially thaw frozen conch and cut into small pieces (cutting is easier when it’s slightly frozen). Once cut, allow the conch to fully thaw. For safety, blanch the conch by boiling it for 1 minute, then plunge it into a bowl of ice water. This step ensures any bacteria is killed, though traditional ceviche cooks the seafood in citrus juice.
- Marinate the Conch: In a glass bowl (avoid metal, as it can give off a metallic taste), place the thawed and blanched conch. Squeeze the juice from 8 key limes and 4 lemons into a small bowl, ensuring there are no seeds. Add 1 tablespoon of white vinegar and 2 minced garlic cloves. Whisk the mixture together and pour it over the conch. Cover and refrigerate while you prepare the other ingredients.
- Prepare the Vegetables:
- Wash and finely chop the red and orange bell peppers, placing them in a separate bowl.
- Mince the jalapeno pepper (or serrano pepper if you prefer more heat) and add it to the pepper mixture.
- Dice the tomatoes and finely slice the scallions, placing both in another bowl.
- Dice the mango and add it to the tomatoes.
- Marinate the Vegetables: Drizzle olive oil over the pepper and tomato mixtures. Sprinkle with sea salt, fresh cracked white pepper, and chopped cilantro. Gently mix both the pepper and tomato bowls, allowing them to sit on the counter to marinate for about 30 minutes.
- Combine and Chill: Add the pepper mixture to the marinated conch and return it to the refrigerator for at least 4 hours. Let the tomato mixture continue to marinate on the counter.
- Final Touches: Before serving, mix the tomato mixture with the conch and allow it to sit on the counter for an additional 15 minutes to bring all the flavors together.
- Serve: Spoon the ceviche into individual glass appetizer bowls and serve with tortilla chips. Garnish with a lime wedge and a sprig of parsley or cilantro for a fresh finish.
A Taste of the Cayman Islands at Home
This Conch Ceviche recipe is a refreshing and flavorful way to experience one of the Cayman Islands’ most popular dishes. Whether you’re enjoying it during your island vacation or making it at home, this dish will bring the essence of the Caribbean to your table.
For those planning their trip to the Cayman Islands, make sure to indulge in the authentic version of Conch Ceviche during your excursions—especially at exclusive locations like Stingray City.
