Ceviche de Conchas Negras

Black Shell Ceviche

Contents
  1. Peruvian Black Shell Ceviche Recipe
  2. How to Prepare Black Shell Ceviche
  3. Ingredients
  4. Method
  5. Tips and tricks
  6. Additional information

Peruvian Black Shell Ceviche Recipe

For all the Fans of seafood and intense flavors, the Ceviche de Conchas Negras is ideal. Let's remember that there are closed seasons to protect them and that's why while we can we're going to enjoy it. Do you want to know more about this exotic ceviche? Let's go with the recipe!

How to Prepare Black Shell Ceviche

Peruvian Recipe of Black Shell Ceviche
Black Shell Ceviche

This exotic dish has some rare yet easily accessible ingredients. In addition, it is quick to prepare so it can even get you out of trouble at a time when it is necessary and thus surprise your family or friends.

🔪 Prep Time25 minutes
🍲 Cook Time5 minutes
⏲️ Total Time30 minutes
🍽️ Servings4 servings
🔥 Calories80 calories

Ingredients

  • 24 fresh black shells tightly closed
  • Juice of 10 lemons
  • 1 large red onion diced
  • 1 medium lime chili chopped into thin slices
  • 2 tablespoons finely chopped culanto
  • 1 tablespoon ground garlic
  • 1 tablespoon ground hot pepper
  • Salt and pepper to taste
  • Accompaniment: corn and parboiled sweet potato

Method

  1. With the help of a brush, wash each shell by rubbing until all residue is removed, being very careful not to open them.
  2. Once clean, open each one in a bowl, so that none of the juice they contain is lost.
  3. Season the shells with salt and pepper, add the ground garlic, the coriander, the hot pepper and the chili pepper, mix everything very well so that it begins to macerate.
  4. Wash the onion in cold boiled water with a little salt, drain and pour it into the bowl, mix.
  5. Add the lemon juice, mix very well making sure that all the preparation is soaked, finally rectify the seasoning and let it rest for only 5 minutes.
Related:  Choritos a la Chalaca

Have Three cooking secrets for our plate. Don't miss them!

Tips and tricks

  • Make sure that the black shells are very fresh, check it by seeing that they are well closed. Do not buy any that are already a little open.
  • For a more intense flavor, some people prefer to refrigerate ready-made ceviche about 10 minutes before serving.
  • Serve the ceviche in the glasses, arrange each one on a plate in which you will place on the sides, a little shelled corn and a portion of sweet potato. You can also use yuyo to garnish.

Additional information

Black Shell Ceviche is one of the variations of our flag plate the fish ceviche , and it is a typical and original dish from the border city of Tumbes.

This is where the Conchas Negras are raised, in an exclusive ecosystem that only exists in the Mangroves of Tumbes , where the experts "concheros" (as they call the people in charge of their collection), must search for and collect them manually from the mud of the mangroves.

Because of its proximity, the Ceviche de Conchas Negras It is also consumed in Ecuador but the way of preparing ceviche in that country is quite different from ours.

The first time I tried it I loved it, it is a seafood with a different flavor, fresh and intense at the same time, of course you have to eat it in small portions because is considered a very effective aphrodisiac .


Please, do not forget to share your experience when preparing this dish, comment, rate and share the recipe with your family and friends through social networks. Millions of thanks.

Related:  Pescado a lo Macho

Here you have more links of other delicious marine dishes of Peruvian gastronomy :

  1. Fresh and tasty Choritos a la Chalaca
  2. Green Rice with Seafood Recipe
  3. Delicious recipe for Popped Crab
  4. Learn to prepare Fish a lo Macho
  5. Tiradito recipe in a few steps
Black Shell Ceviche
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