Conch, Shrimp and Local Snapper Ceviche


30 min


4-6 servings
“This is my favorite style of ceviche. It is a mix between Bahamian and Peruvian style ceviche. Using fresh ingredients and fresh citrus really make this ceviche a perfect fit for any hot Miami day. “


1-1 1/2 lb  Conch, Fresh

1 lb  Snapper, Fresh

1 lb  Shrimp, cubed or whole (depending on size)

2 ea  Orange, squeezed, seeded

2 ea  Lime, squeezed, seeded

2 ea  Lemon, squeezed, seeded

3 Tbsp  Extra virgin olive oil

2 ea  Serrano pepper, minced

1 ea  Scotch bonnet pepper, minced

1 ea  Fresno pepper, minced

1 ea  Tomato, medium, chopped

½  ea  Red onion, small diced

3 Tbsp  Cilantro, fresh, chopped


  1. Bring 3 qt water to a boil. Juice a whole lemon and add to the water.  Add the shrimp and cook for 2-3 minutes (until the water starts to boil again or shrimp turns pink).
  2. Remove the shrimp and add to an ice-water bath to stop the cooking. (Do not let the shrimp sit in water more than 4 minutes or will get too much water absorbed making the shrimp too stiff)
  3. Remove shrimp from water bath and set aside.
  4. Be sure to cut the fresh conch into small diced pieces or (Maybe you local fish guy can tenderize) you will have to tenderize the crustacean yourself with a fork.
  5. Slice the snapper into poke or small diced pieces.
  6. Add the conch, snapper and shrimp into a large mixing bowl, add the lemon, lime, orange, olive oil, peppers, tomato and red onions.
  7. Season with kosher salt and fresh cracked black pepper.
  8. Top with pickled onions.
  9. Garnish with Aji Amarillo sauce 

Chef's Tips

Cutting the conch in small diced pieces makes the tenderize faster in the fresh citrus.

Keep up with my next moves, web updates, recipes and more.