Conch Ceviche

Conch Ceviche


  • 4oz. Gosling’s Black Seal Rum
  • 2 lbs. fresh conch
  • 10 whole limes
  • 10 whole lemons
  • 1 whole red onion or white onion
  • 1 bunch fresh cilantro
  • 2 whole tomatoes
  • 3 tbsp. Kosher salt
  • 3 tbsp. black pepper
  • 3 tbsp. garlic powder
  • 1 tbsp. paprika


In a mixing bowl, add the chopped conch followed by Kosher salt, black pepper, paprika and garlic powder. Mix all together. Now cut the lemons and limes in half and squeeze to get the juice. Be careful with the seeds. Start mixing all together. The juice of the lemons and limes should cover the conch. Now chop the tomatoes and onions, adding both to the bowl. Now add the chopped cilantro and mix all the ingredients together.

Cover with aluminium foil or Tupperware. Place in the refrigerator overnight as the acidity will start cooking the conch and absorbing the flavors of the ingredients. Serve with Blue Corn Tortilla Chips.

Recipe courtesy of Alfredo Diaz.