As a kid, I remember going shrimping and lobstering on the weekends. My dad would educate me about the ways of the oceans while we were out on the water. One thing that I would always find while out snorkeling were large conch shells. My father always told me that queen conch was a delicacy. We would harvest many of the conchs we found as long as they were within season and limits. 

Queen Conch, Perfect For Conch Ceviche (Photo Credit:

After getting them home, we would clean them and harvest the delicious white conch meat from the shells. I remember time and time again my father would make many different conch recipes. Some of the best ones I remember were conch fritters, conch chowder, grilled conch, and conch ceviche. His conch ceviche was to die for which is one of the reasons I wanted to share this recipe with you. I hope that you will enjoy it as much as I did growing up.

Conch, the other white meat, is an excellent tasting marine gastropod mollusk. In other words, it is a giant marine snail. The meat they produce is very white and tasty. It has the texture of calamari when cooked. Enough talking about the wonders of queen conch; let's dive into how to make and prepare conch ceviche.

Cutting up conch for ceviche (Photo Credit:ThePeteIsOn)

Conch Ceviche Ingredients:

• 3 Lemons
• 3 Limes
• 4 Green Onions
• 2 Garlic Cloves (Minced)
• 1 Tablespoon Ginger
• 1/2 Pint of Grape Tomatoes
• 1/4 Cup Cilantro
• 1 Tsp Salt
• 1 Tsp Pepper
• 1 Bonnet Pepper
• 1 Pound of Fresh Conch 

Directions For Making Conch Ceviche:

The first thing you must consider when making conch ceviche is the fact that conch meat needs to be tenderized. It can be a rather chewy meat if not cooked properly. Since you are not cooking the meat the acids of the ingredients of the ceviche are there to break down the meat and make it edible. It is our recommendation to allow for it to sit overnight to completely tenderize.

In a large mixing bowl juice three lemons and three limes. Slice up into fine pieces four green onions and add them to the liquid.  Add two minced garlic cloves, one tablespoon ginger, 1/2 pint of grape tomatoes (sliced into 1/4s), 1 Bonnet Pepper (chopped), and 1/4 Cup Cilantro. Mix all the ingredients in the bowl then add your conch. Make sure everything is coated and mixed then place in the refrigerator overnight. Season to taste with salt and pepper before serving. Conch ceviche is the perfect appetizer served alone, with salsa chips, crackers or with plantain chips.

Conch Ceviche Ready To Be Served (Keys Eatery)

We hope you find this conch ceviche recipe as satisfying as we do at Hunting and Fishing depot. We would love to see pictures of your dishes and unique presentations. If you have any questions, please email us at [email protected] or leave a comment below. Enjoy the conch ceviche and tight lines!