Florida Keys Weekly

May 24th, 2011
Recipe – Lobster & Conch Ceviche

Lobster & Conch Ceviche

by Chef Laura Dreaver

Key Largo Conch House, mm 100.2, Oceanside, Key Largo 305-453-4844




Makes 8 orders



1 ½ lbs. #1 cleaned conch, diced

2 6-8 oz. Florida lobster tails, diced

2 medium red onions, finely diced

4-5 Serrano peppers, diced

25 Key Limes

6 tomatoes, diced

1 bunch fresh cilantro, chopped

6 green onions, diced

Salt & pepper, to taste

Tabasco, dash



1. Mix the lime juice, conch, and lobster

in a bowl. Marinate for 3 hours.

2. After 3 hours mix all other ingredients

with the conch and lobster mixture,

add salt, pepper, and Tabasco to taste.

3. Chill and serve with tortilla chips.

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Jason is the editor and publisher of the Weekly Newspapers. He holds an B.A. in English from the University of Toledo and has been writing professionally since 2004. Currently, Jason serves as the Chairman of the Pigeon Key Foundation, President of the Marathon Jaycees, and sits on the board of Leadership Monroe County. Become Jason's friend on Facebook

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