Conch Ceviche


  • 4 1/16 oz of scallops, shelled and trimmed
  • 4 1/16 oz of large prawns, raw
  • 1/2 lemon, juiced
  • 4 1/16 fl oz of lime juice
  • 2 fl oz of orange juice
  • 1 beef tomato, diced
  • 1/2 red onion, diced
  • 1 spring onion, finely sliced
  • 1/2 cucumber, halved, deseeded and diced
  • 1 red pepper, diced
  • 1 Scotch Bonnet chilli, finely chopped
  • 1/2 oz of coriander, roughly chopped
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper


  1. Wash the scallops and prawns in the lemon juice with a little added water, then drain, rinse and roughly chop into 1/2 in pieces
  2. Place the seafood in a bowl with the lime juice, orange juice and salt. Place in the fridge and leave to marinate for 30 minutes
  3. Meanwhile, place the rest of the ingredients in a serving bowl. When the seafood has marinated, stir it into the vegetables (including any liquid in the bowl), leave to sit for a further 10 minutes, then serve.

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