Ceviche With Abalone, Shrimp, Conger, And Mango Recipe by Jon Michelena
 Jon Michelena @jonmichelena Estados Unidos This ceviche made with mollusk, shellfish, and fish is a real treat. Make sure all the seafood is completely fresh. The sweetness of the mango adds a delicious flavor and contrasts perfectly with the citrus juice from the limes. This ceviche made with mollusk, shellfish, and fish is a real treat. Make sure all the seafood is completely fresh. The sweetness of the mango adds a delicious flavor and contrasts perfectly with the citrus juice from the limes. Ceviche with Abalone, Shrimp, Conger, and Mango Share its first Cooksnap! This ceviche made with mollusk, shellfish, and fish is a real treat. Make sure all the seafood is completely fresh. The sweetness of the mango adds a delicious flavor and contrasts perfectly with the citrus juice from the limes. This ceviche made with mollusk, shellfish, and fish is a real treat. Make sure all the seafood is completely fresh. The sweetness of the mango adds a delicious flavor and contrasts perfectly with the citrus juice from the limes. Ingredients Prep time: 20 min. Marinate: 2 hours 4 servings 10 oz golden conger fillet (about 280 grams) 2 cooked abalone 12 Ecuadorian shrimp 8 key limes 6 regular limes 1 tablespoon chopped cilantro 1 clove garlic, minced 1/2 red bell pepper, diced 1/2 red onion, diced 1 mango, diced 10 oz golden conger fillet (about 280 grams) 2 cooked abalone 12 Ecuadorian shrimp 8 key limes 6 regular limes 1 tablespoon chopped cilantro 1 clove garlic, minced 1/2 red bell pepper, diced 1/2 red onion, diced 1 mango, diced Cooking Instructions Prep time: 20 min. Marinate: 2 hours 1 Cut the conger fillet into cubes. Slice the abalone in half, then into thin slices. Peel and devein the shrimp. 2 Place all the seafood and fish in a bowl. Squeeze the juice from the limes and add it to the bowl. Add the remaining ingredients, mix well, and let marinate in the refrigerator for 2 hours. 3 Serve in individual bowls with chips. Plantain chips are ideal for serving. 4 1 Cut the conger fillet into cubes. Slice the abalone in half, then into thin slices. Peel and devein the shrimp. 1 Cut the conger fillet into cubes. Slice the abalone in half, then into thin slices. Peel and devein the shrimp. 2 Place all the seafood and fish in a bowl. Squeeze the juice from the limes and add it to the bowl. Add the remaining ingredients, mix well, and let marinate in the refrigerator for 2 hours. 2 Place all the seafood and fish in a bowl. Squeeze the juice from the limes and add it to the bowl. Add the remaining ingredients, mix well, and let marinate in the refrigerator for 2 hours. 3 Serve in individual bowls with chips. Plantain chips are ideal for serving. 3 Serve in individual bowls with chips. Plantain chips are ideal for serving. 4 4 Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 28, 2025 23:16 Estados Unidos Soy chileno, jubilado, radicado en New York, Estados Unidos. Me encanta la cocina, crear recetas, sacarles fotos y las pongo en mi blog. Me gusta caminar, trotar y jugar tenis. Me encanta la vida al aire libre. Los invito a ver y subscribirse a mi canal de You Tube. Recetas paso a paso. www.lacocinadelpollo.blogspot.com Similar Recipes My Shrimp Ceviche My Shrimp Ceviche Ceviche is a classic Latin American treat. This recipe is simple. Generally we make civiche with pulpo (squid), fish (Corvina aka Croaker and Drum in the US) or Snapper, conch, and shrimp. Because we can guarantee the freshness of our seafood, we "cook" it only in citrus and there is little wait time. (Except the squid ) This recipe includes shrimp placed in water brought to a boil after the heat is turned off. Due to the uncertainty of US shrimp freshness from shipping, I recommend placing shrimp in the hot water to cook. Enjoy! bosquesillo Ceviche - Tilapia Ceviche - Tilapia Ceviche originated from the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices. For those that are intimidated by this method, use cooked shrimp and eliminate the marinating process. This dish has a slight orange-citrus taste and is great on warm summer days, since it's refrigerated prior to serving. Rick M Shrimp Ceviche Shrimp Ceviche In this recipe, shrimps are marinated in lime, lemon & orange juice then tossed with cilantro and tomato. Catalina Shrimp Ceviche Shrimp Ceviche I find people add to much to their ceviche. This is simple and it is authentic. Ceviche should not be pre cooked. The acid in the lime juice cooks it that is what makes it a Ceviche. It can be made with fish but my family has always done it with shrimp. Abeja_Reina My Shrimp Ceviche My Shrimp Ceviche Ceviche is a classic Latin American treat. This recipe is simple. Generally we make civiche with pulpo (squid), fish (Corvina aka Croaker and Drum in the US) or Snapper, conch, and shrimp. Because we can guarantee the freshness of our seafood, we "cook" it only in citrus and there is little wait time. (Except the squid ) This recipe includes shrimp placed in water brought to a boil after the heat is turned off. Due to the uncertainty of US shrimp freshness from shipping, I recommend placing shrimp in the hot water to cook. Enjoy! bosquesillo My Shrimp Ceviche My Shrimp Ceviche Ceviche is a classic Latin American treat. This recipe is simple. Generally we make civiche with pulpo (squid), fish (Corvina aka Croaker and Drum in the US) or Snapper, conch, and shrimp. Because we can guarantee the freshness of our seafood, we "cook" it only in citrus and there is little wait time. (Except the squid ) This recipe includes shrimp placed in water brought to a boil after the heat is turned off. Due to the uncertainty of US shrimp freshness from shipping, I recommend placing shrimp in the hot water to cook. Enjoy! bosquesillo Ceviche - Tilapia Ceviche - Tilapia Ceviche originated from the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices. For those that are intimidated by this method, use cooked shrimp and eliminate the marinating process. This dish has a slight orange-citrus taste and is great on warm summer days, since it's refrigerated prior to serving. Rick M Ceviche - Tilapia Ceviche - Tilapia Ceviche originated from the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices. For those that are intimidated by this method, use cooked shrimp and eliminate the marinating process. This dish has a slight orange-citrus taste and is great on warm summer days, since it's refrigerated prior to serving. Rick M Shrimp Ceviche Shrimp Ceviche In this recipe, shrimps are marinated in lime, lemon & orange juice then tossed with cilantro and tomato. Catalina Shrimp Ceviche Shrimp Ceviche In this recipe, shrimps are marinated in lime, lemon & orange juice then tossed with cilantro and tomato. Catalina Shrimp Ceviche Shrimp Ceviche I find people add to much to their ceviche. This is simple and it is authentic. Ceviche should not be pre cooked. The acid in the lime juice cooks it that is what makes it a Ceviche. It can be made with fish but my family has always done it with shrimp. Abeja_Reina Shrimp Ceviche Shrimp Ceviche I find people add to much to their ceviche. This is simple and it is authentic. Ceviche should not be pre cooked. The acid in the lime juice cooks it that is what makes it a Ceviche. It can be made with fish but my family has always done it with shrimp. 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