Conch Ceviche Recipe

Ingredients

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• 1 can conch, rinsed, drained and sliced
• 4 ounces cooked small shrimp
• 4 ounces small bay scallop, muscle remove and sliced in half
• 6 ounces fresh snapper, bones removed and cubed
• 1/4 cup chopped cilantro
• 1 large jalapeno, seeded and diced
• 1/2 red onion, small diced
• juice of 6 limes
• juice of 2 lemons
• salt and pepper
• To add later
• 1/2 cucumber (not the seedy part) small dice
• 1/2 avocado, diced
• 2 green onions, halved and sliced
• 2 tablespoons extra virgin olive oil
• tortilla chips, for serving

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• How to make it
• In a bowl, combine the sliced conch, shrimp, scallop and snapper. Add the cilantro, jalapeno, onion and lime and lemon juice (if the juice doesn't cover the fish, add more until it does); add a bit of salt and pepper. Cover and refrigerate for at least 6 hours, overnight is best.
• To Serve: Stir in the cucumber, avocado, green onions and extra virgin olive oil. Serve with tortilla chips.

Courtesy: Grouprecipes.com