Does anyone have any good ideas about how to eat caracol? Any recipes? I bought some in a can, and it says it comes from San Iganacio. Similar in
taste/texture to abalone, but not.
I cut some up and put on pizza and that was alright. Thanks!David K - 3-5-2013 at 11:50 PM
It is the meat from a turban shell, but may be from another sea snail possibly?
I hear it works in place of true abalone... hopefully better than cooky cut-out sting ray fins work for scallops?woody with a view - 3-6-2013 at 06:53 AM
i've had caracol machaca prepared for me that was out of this world. don't know how to make it tho.paranewbi - 3-6-2013 at 06:57 AM
Excellent Ceviche!kowalsn - 3-6-2013 at 08:08 AM
Yes, it is the meat turban shell. And I have heard that it can be treated like abalone. Anyone done this?larryC - 3-6-2013 at 09:01 AM
Quote:
Originally posted by kowalsn
Yes, it is the meat turban shell. And I have heard that it can be treated like abalone. Anyone done this?
That would be my suggestion also, pound it, bread it and quick fry it about 10 to 20 seconds each side in pretty hot oil. Let us know how it is. I saw
some cans when I was at the seafood place in Guerrero negro, but I didn't get any.
Larryshari - 3-6-2013 at 09:07 AM
it sounds like this caracol is from Asuncion...the coop is called California de San Ignacio as the original fishermen were from there. It is probably
in chunks so a good way to make it stretch is make a c-cktail out of it...so throw together, chopped onion, tomato, cucumber and chopped
caracol,...it's already cooked in the can...add lime, clamato, salsa picante, some people like a little ketchup in it too....serve it on crackers in a
c-cktail glass...yummy
I like it just chopped in bite size pieces with a bit of salt and lime...right out of the can...simply delicious...better than abalone in my opinion.
Juan will be diving for caracol starting this week...or next.msteve1014 - 3-6-2013 at 11:10 AM
run it through a blender with a can of mixed vegi's and just enough mayo to make it smooth. Serve on tostadas or saltines. The good meat from a fresh
snail can be used like fresh abalone.After it is canned, it is differant.shari - 3-6-2013 at 12:42 PM
ahhh yes, crema de caracol is delicious...but along with the snail, small can of veggies, you put in a bit of chili chipotle from that little can and
also some mayo or cream...great with taco chipswoody with a view - 12-6-2013 at 07:24 PM
okay, so we stocked up on the caracol and jurel ahumado during our last trip to BA.
anyone wanna throw out a recipe for caracol machaca? Bia thinks she can do it but needs some encouragement before opening a can or three!!!!DENNIS - 12-6-2013 at 07:30 PM
c'mon D, i can't believe nobody here has ever had caracol machaca!!!
vacaenbaja - 12-6-2013 at 09:24 PM
Shari, I found a can of caracol that is a year or so passed the date on the
can. The can is not swollen or damaged. Do you think that it is still good to eat?msteve1014 - 12-7-2013 at 07:36 AM
Woody. I'm waiting too. It sounds like something I need. I have lots of caracol.
I would not be afraid of an older can that looks fine.Tomas Tierra - 12-7-2013 at 09:50 AM
Not machaca, but pretty good way to cook and preserve ...starting with fresh/cleaned caracol
Boil pot with water, one fifth the amount of water should be soy sauce, lots of salt.. Boil caracol for one hour (best to do outside). When finished,
while the caracol is still wet and warm, roll them around in old bay seasoning. Let cool, enjoy sliced thin on a salad or with crackers and
cheese.mine usually get eaten like an apple on the dirt road with beer..
Cheers to the Board!! Been a while
TT
This recipe works with all sea snails
durrelllrobert - 12-7-2013 at 10:04 AM
Conch Ceviche (Ceviche de Caracol del Mar)
Ingredients
1 pound Fresh Conch meat; * Tenderized.
1/2 cup Lime Juice; - Fresh squeezed
1/2 cup Lemon Juice; - Fresh Squeezed
1 medium habanero chile; - seeded and finely diced
1 cup Onion; - finely chopped
1/4 cup Cilantro; - finely chopped
1 cup Tomato; - peeled, seeded, and chopped
1/4 cup olive oil
1 teaspoon Kosher salt
1/4 teaspoon Black pepper; - Fine ground
Preparation
* This dish is one where you get to beat the heck out of the conch with a meat tenderizing mallet! If you don't, you'll be chewing it three years from
now. It is tough, but it is also extremely tasty, much like the abalone.
On a clean board pound the conch out flat. Turn 90 and pound again. Repeat at least once more. Dice the tenderized meat into 1/4 - 1/2 inch cubes or
small, bite-sized slices.
Put the cut up conch in a shallow, glass pan and cover with the lime and lemon juice. Marinate in the refrigerator for 2-3 hours. Mix in the finely
diced Habanero and marinate another 2 hours. Drain the conch and place it in a mixing bowl.
Add the onion, cilantro, tomato, olive oil, salt, and black pepper and mix. Squeeze about 1/2 a lime''s worth of juice over the mixture.
[Edited on 12-7-2013 by durrelllrobert]
..and here's a sopa recipe from Honduras
durrelllrobert - 12-7-2013 at 10:11 AM
Sea ShellSopa de Caracol or Conch chowder is one of the most delicious and popular dishes in Honduras. Most of the Caribbean countries eat this
delicious dish, Bahamas and Jamaica have their own recipes as well, but all of them are fairly similar.
CONCH 4 medium, pounded and chopped
2 ONIONS, chopped
1/2 cup VEGETABLE OIL
SALT and PEPPER to taste
JUICE OF 3 LEMONS
2 cans (28 oz. ea.) TOMATOES, chopped
1 1/2 cup POTATOES, peeled and chunked
4 stalks CELERY, cut into bite-size pieces
4 CARROTS, cut into bite-size pieces
2 cups WATER
1/4 tsp. HOT PEPPER SAUCE
2 cups sliced OKRA
2 BAY LEAVES
1/2 tsp. PARSLEY
Cooking procedure: In a large pot, saute onions in oil until translucent. Add salt and pepper. Add lemon juice, tomatoes and conch and increase heat.
Add vegetables and rest of ingredients. Bring to a boil, then simmer for 3 hours. Remove bay leaves and serve.skipowell - 12-7-2013 at 11:39 AM
This thread got me motivated to open two cans we picked up last christmas in B.A. Made ceviche with it and served in in a molcajete with sliced
avocado on the sides. It was very christmassy looking and a big hit at a party last night. Need to get some more cans now!Pompano - 12-7-2013 at 12:20 PM
Quote:
Originally posted by paranewbi
Excellent Ceviche!
Yup...great ceviche. I have a tried and true recipe that supports the local economy. Take as much fresh caracol (canned if you must) as possible
into Mulege, give it to mi amigo, Manuel. Many years ago his mother would make the best you can imagine. Also... her pickled octopus was another
favorite delicacy.
