Bahamian Conch Ceviche Recipe - Great British Chefs

Ingredients

• 115g of scallops, shelled and trimmed
• 115g of large prawns, raw
• 1/2 lemon, juiced
• 120ml of lime juice
• 60ml of orange juice
• 1 beef tomato, diced
• 1/2 red onion, diced
• 1 spring onion, finely sliced
• 1/2 cucumber, halved, deseeded and diced
• 1 red pepper, diced
• 1 Scotch bonnet chilli, finely chopped
• 15g of coriander, roughly chopped
• 1 tsp salt
• 1/2 tsp freshly ground black pepper