In the heart of the historic seaport at the Key West Bight, the Half Shell Raw Bar occupies an old shrimp packing building. The eatery is best known for a ceviche made with queen conch—conch is a seafood notoriously hard to work with because it can easily turn rubbery if not handled properly. The Half Shell slices the conch paper-thin to achieve a delicate texture that showcases the sweet taste. In addition to the other conch items on the menu (fritters and a full meal version), any of the seafood is a safe bet for being fresh and delicious. How fresh is it? The Half Shell operates a local fish market in the building that sells just-caught seafood to nearby restaurants and the community.