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.

Jason Koler

Jason Koler

Jason Koler

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