- Course: Cold Appetizer, Tapas/Small Plates
- Skill Level: Challenging
- Cost: Moderate
- Favorited: 4 Times
Can be made ahead of time.
Thinly Sliced Conch Marinated Peruvian-Style, with Dried Sweet Corn
Traditionally, the seafood in a ceviche is marinated in citrus for at least an hour, but I’ve always found this makes the fish dry and tasteless. Instead, we make our ceviches à la minute to maintain the identity of the fish; it’s more tender and delicate this way. We serve this dish in a shell bowl at the restaurant, but you can use soup plates or small bowls.
For the conch juice, combine all of the ingredients in a small stainless steel bowl. Cover and let macerate for 1 hour in the refrigerator.
Strain the juice through a fine-mesh sieve. Refrigerate until cold, or until ready to use.
Meanwhile, tenderize the conch by pounding it with a stainless steel mallet. Cut into 1-inch squares. Arrange the conch pieces in one layer on a plate, cover with plastic wrap, and refrigerate until ready to use.
For the marinade, combine the conch juice with all the marinade ingredients in a bowl.
When ready to serve, season the conch with salt and white pepper. Add the conch to the marinade, stirring to coat, and marinate for 2 minutes.
To serve, divide the conch among four small bowls, stacking the pieces so they have some height. Spoon 1 tablespoon of the marinade over each serving. Sprinkle the fresh corn over the ceviche, garnish with the freeze-dried corn and micro cilantro sprouts, and sprinkle with Espelette pepper. Serve immediately.
Nutritional information is based on 1/8 teaspoon added salt per serving.