` Cebiche de Conchas Negras - My Kitchen Intuition ™

Cebiche de Conchas Negras

One of the most exotic and sensual dishes from Peru, from the northern city of Tumbes.

Conchas Negras or Black Scallops are abundant in the Northern Coast of Peru and enjoyed throughout the Southern Coast. It has been popular for many years for its succulent flavor, aphrodisiac and nutritional properties. However at the moment it is in danger of extinction and the consumption is limited from February 15th to March 31st.

Cebiche de Conchas Negras can definitely get you in the mood for a very hot and sexy night! The conchas intense flavor and the high level of Zinc in it, helps to enhance the libido and sexual desire.

The link between any seafood and sensuality, comes from the Greek Goddess Aphrodite. It’s believed that the pleasure and ecstasy comes from the ocean and from the foam in the shellfish. This kind of information can motivate anybody to eat more seafood…

Also, any kind of ceviche including this one, it’s great for hangovers, increases your energy, it’s low in calories, and Conchas Negras have no cholesterol.

I was asked to prepare this Ceviche for a client’s birthday and even though it was my first time, it was delicious.

I am sharing my recipe with all of you. In the United States, you can find Conchas Negras at any Latin American Market and also sometimes at farmers markets. It is sold frozen, just make sure it gets defrosted right before you prepare it.

Cebiche de Conchas Negras

Yield 2 people

1lb Conchas Negras (frozen in U.S.)
1 Red onion, diced
1 clove garlic, minced
8 limes
1 Rocoto, diced (could replace with habanero)
1 tbsp cilantro, chopped
1 tsp Rocoto Paste
Salt to taste

Defrost the conchas with running cold water through with the seafood inside the bag still, and place in a bowl with the juice. Season with salt to taste. Do not overly apply salt because the shellfish is salty. Add the garlic and cilantro. Mix thoroughly to get the flavors going. Add the Rocoto or Habanero and the onions. Add the lime juice, mix all ingredients together and let it marinate for 5 minutes. If more lime juice is necessary, feel free to add.

Use your intuition for the best outcome of the dish, it will make the preparation even more fun and sexy!

Garnish with Peruvian corn and sweet potato. Enjoy!

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by Marita