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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