Ingredients to make snail ceviche from the Salvadoran Pacific:
- 1 lb. of national snail (from the Pacific Ocean, if it cannot be substituted by another sea or freshwater)
- 2 large tomatoes
- 1 onion
- 1 green chili
- Cilantro
- Oregano powder
- Salt
- Lemons
- Spicy chili
- Black sauce (English
- Tomato juice
How to make conch ceviche from the Salvadoran Pacific:
Wash the snails and cut them in half cleaning them, then cut them into small pieces and add the chopped onion and tomato, cilantro, green chili pieces or small julienne strips, powdered oregano, salt to taste, and cover with lemon and refrigerate for 1/2 hour.
Contents
When serving, add a little cold tomato juice and black sauce, season to taste with hot chili (chiltepe or jalapeño) accompanied by crackers and a good beer.
