Recipe courtesy of OLA Restaurant

Kampachi Ceviche with Conch Salad

  • Level: Advanced
  • Total: 1 hr 20 min
  • Active: 35 min
  • Yield: 1 serving
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2 ounces conch

1 bay leaf 

1 clove garlic, smashed 

1 vanilla bean, seeds scraped

3 tablespoons clarified butter, room temperature 

3 ounces Kampachi 

1/4 cup Meyer lemon juice 

Sea salt

Togarashi seasoning 

1/2 tablespoon minced chiles (a mixture of jalapeno, Cubanelle and Fresno) 

1/2 tablespoon finely diced red onion

1/2 tablespoon minced fresh chives

Splash lime juice 

Lime oil, for garnish

Micro cilantro, for garnish 


  1. Heat a large pot of water (or a sous vide apparatus) to 180 degrees F. Place the conch, bay leaf and garlic in an airtight or vacuum-seal bag. Thoroughly mix together the vanilla bean and butter and pour it in the bag. Poach the bag for 45 minutes, maintaining the water temperature at 180 degrees. When done, remove the conch from the bag and set aside.
  2. Sashimi-cut the Kampachi by slicing it into five or six 1/8-inch slices. Add the Kampachi, lemon juice and some sea salt and togarashi to a small bowl and thoroughly combine with your hands. Let the flavors infuse for a few minutes.
  3. Make the conch salad: Mince the cooked conch and combine it with the chile peppers, red onions and chives. Add the lime juice and combine thoroughly. Set aside.
  4. When all the components are complete, lay down the Kampachi slices on a small plate with a lip or in a shallow bowl and pour the marinade over. Arrange the conch salad on top of the fish. Garnish with a few drops of lime oil (or extra-virgin olive oil with a splash of lime juice) and some micro cilantro. Serve immediately.