Bavarian-style Conch Ceviche

Ingredients

In this Bavarian adaptation of Conch Ceviche, we incorporate traditional Bavarian flavors and ingredients to give the dish a distinct German twist. The addition of mustard, dill, and caraway seeds adds a unique and savory taste that is characteristic of Bavarian cuisine. The use of vinegar and tangy lemon juice in the marinade enhances the flavors of the conch, creating a delightful fusion of Bahamian and Bavarian tastes. We alse have the original recipe for Conch Ceviche, so you can check it out.

• 500g (1.1 lb) fresh conch, thinly sliced 500g (1.1 lb) fresh conch, thinly sliced
• 1/2 cup (120ml) lemon juice 1/2 cup (120ml) lemon juice
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 1 tablespoon mustard 1 tablespoon mustard
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 cucumber, diced 1 cucumber, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the lemon juice, white vinegar, mustard, dill, caraway seeds, salt, and pepper.
2. 2.
   Add the sliced conch to the marinade and mix well. Ensure that all the conch slices are coated with the marinade.
3. 3.
   Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together.
4. 4.
   After marinating, add the chopped red onion, diced cucumber, and diced red bell pepper to the conch mixture. Mix gently to combine.
5. 5.
   Adjust the seasoning with salt and pepper according to your taste.
6. 6.
   Return the ceviche to the refrigerator and let it chill for another 30 minutes to allow the flavors to further develop.
7. 7.
   Serve the Bavarian-style Conch Ceviche chilled and enjoy!

Treat your ingredients with care...

• Conch — Ensure that the conch is fresh and properly cleaned before slicing it thinly for the ceviche.
• Mustard — Use a good quality Bavarian mustard to add the distinctive flavor to the dish.
• Dill — Fresh dill is recommended for its aromatic and vibrant taste.
• Caraway seeds — Toast the caraway seeds lightly before adding them to the marinade to enhance their flavor.
• Red onion — Soak the chopped red onion in cold water for a few minutes to mellow its sharpness before adding it to the ceviche.

Tips & Tricks

• For a spicier kick, add a pinch of Bavarian chili powder to the marinade.
• Serve the Bavarian-style Conch Ceviche with freshly baked pretzels or crusty bread to complement the flavors.
• If you can't find fresh conch, you can substitute it with shrimp or scallops for a similar texture and taste.
• Adjust the amount of lemon juice and vinegar according to your preference for tanginess.
• Garnish the ceviche with fresh dill sprigs for an added touch of freshness.

Serving advice

Serve the Bavarian-style Conch Ceviche in chilled bowls or on a bed of lettuce leaves for an elegant presentation. Accompany it with slices of lemon and fresh dill sprigs for garnish. Enjoy it as a light appetizer or as a refreshing main course.

Presentation advice

To enhance the presentation, arrange the sliced conch, diced vegetables, and marinade in an attractive pattern on the plate. Drizzle a little extra marinade over the ceviche just before serving for an appetizing look.