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Turks & Caicos Ceviche! (using fresh conch, scallops or shrimp)
Posted by Peggy on March 2, 2015
Recipe: Ceviche (using fresh conch, scallops or shrimp)
Juice from 2 lemons
Juice from 2 limes
Juice from 2 oranges
1 pound fresh, uncooked cracked conch, scallops or shrimp*
3 scallions, light green and white parts only, chopped
1 large green bell pepper, seeds and membranes removed, diced
1 large ripe red tomato, diced
1 habernero or Scotch bonner pepper (optional)**
1/3 cup washed, shopped cilantro or parsley
Your favorite hot sauce
Plaintain or corn chips, as needed
*Dice conch; use bay scallops whole or cut in half; slice sea scallops; cut shrimp into 1/3 -inch pieces. Purchase seafood from a trusted sea monger; it must be absolutely fresh or use frozen and thawed. **These peppers are delicious, traditionally used in ceviche, but may be too hot for a Western palate. Use at your discretion. To handle, wear plastic gloves, cut in half lengthwise, then remove seeds and membranes. The seeds and membranes could burn your skin if you’re not careful.
Combine juices and divide in half.
Add conch, shrimp or scallops to juices and let sit at room temperature 30-45 minutes, stirring occasionally.
Stir in scallions, peppers, remaining juices, cilantro or parsley. Refrigerate and marinate 4 hours or up to 24 hours, refrigerated.
Stir in tomato just before serving. Season to taste with kosher salt, freshly ground pepper and hot sauce, if desired. Serve with plantain chips, or best-quality tortilla chips.
: 4-24 hours Copyright © Peggy Lampman's dinnerFeed.