Recipe by ESECAIRA
"Fresh conch is delightfully prepared in this mild fresh ceviche with pineapple and cilantro. It smells and tastes great!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh conch, removed from shell
fresh pineapple - peeled, cored and chopped
chopped fresh cilantro
salt to taste
this is a good start on the recipe. I had this dish while in the Bahamas and closely watched the ingredients that were added. Instead of using just lemon juice, they squeezed some fresh orange juice into the ceviche. No water was added. I use some fresh cilantro and serrano peppers to give it a kick. (Jalepenos don't do it justice). You can add mangoes to the recipe instead of pineapples, and it turns out great! Also, I've substituted shrimp instead of the conch which people love! and instead of using large tomatoes, I use a couple smaller roma tomatoes.
This is a great recipe, but as weird as it sounds, we subbed cucumbers for the pineapple and loved this! Thanks so much!
Excellent. Made for a big party and got tons of requests for the recipe.
Great recipe, but when I tasted it, I was a bit heavy on the cilantro. I did what others have suggested, slicing paper thin hot peppers, I used Jalepeno because that Is what I had. I also added 1 tablespoon of lime juice and a dash of seafood magic to pep it up.
* Percent Daily Values are based on a 2,000 calorie diet.
Conch Ceviche with Pineapple
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 185
** Calories from Fat: 6
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a simple ceviche with imitation crab meat.
Delicious, refreshing Mexican seafood appetizer that’s bright with flavor.
See how to make spicy, citrusy shrimp and scallop ceviche, Mexican-style.