White Snail Ceviche

Experience a burst of fresh, vibrant flavors with this White Snail Ceviche, a quintessential dish from Yucatecan cuisine. Traditionally served as an appetizer or a light main course, this ceviche offers a delightful combination of seafood and citrus zest, enhanced by the aromatic garlic-infused olive oil and spicy habanero.

Ingredients

🐌 500g-1kg White Snail Meat Caracol Blanco, cleaned and cubed
🌿 1/2 - 1 cup Finely Chopped Cilantro
🧅 1/2 - 1 cup Finely Chopped Red Onion
🍋 Juice of 1-2 Limes
🧄 Drizzle of Foncarde Gourmet Garlic Flavored Extra Virgin Olive Oil
🧂 Salt
⚫ Pepper
🌶️ 1 Whole Habanero Chili, for flavor and garnish

Instructions

1- Prepare the Snail:

• Clean the white snail meat thoroughly, removing all skin, membranes, and any impurities until the flesh is pristine white.

2- Chop the Meat:

• Cut the cleaned snail meat into small, uniform cubes, around 1-2 cm in size.

3- Combine Ingredients:

• In a large mixing bowl, mix the diced snail meat with the finely chopped cilantro and red onion.

4- Add Lime Juice:

• Squeeze the juice of the limes over the mixture. Remember, not too much lime juice is needed as the snail is enjoyed almost raw.

5- Mix Together:

• Use a spoon to blend all the ingredients well, ensuring an even distribution.

6- Drizzle Oil:

• Pour a generous amount of the garlic-flavored extra virgin olive oil over the mix.

7- Season:

• Add salt and pepper for seasoning.

8- Add Spice:

• Incorporate the habanero chili, finely chopped into the mixture or used as a garnish according to preference.

9- Serve Immediately:

• Present the ceviche in a serving bowl, garnished with additional habanero slices if desired.

Prep Time: 15-20 minutes
Cook Time: None
Total Time: 15-20 minutes
Servings: 4-6
Equipment:

• Cuisinart Chef's Knife
• Cutting Board with lemon slice graphics
• Mixing Bowl
• Metal Spoon
• Lime Squeezer/Press, rustic metal style

Cooking Tips:

• Ensure Cleanliness: Focus on completely cleaning the snail meat for optimal flavor and texture.
• Adjust Lime: Use lime primarily for flavor, not to "cook" the protein due to its raw consumption.
• Habanero Is Key: The habanero chili is a necessary component for authentic taste.

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White Snail Ceviche