Conch Ceviche

Ingredients

• • 2 lbs fresh conch meat, tenderized and finely diced
• • 1 cup fresh lime juice (about 8-10 limes)
• • 1/2 cup fresh lemon juice
• • 1/2 cup fresh orange juice
• • 1 red bell pepper, finely diced
• • 1 green bell pepper, finely diced
• • 1 red onion, finely diced
• • 2 tomatoes, seeded and diced
• • 1 cucumber, seeded and diced
• • 3 cloves garlic, minced
• • 1-2 scotch bonnet peppers, seeded and minced
• • 1/2 cup fresh cilantro, chopped
• • 1/4 cup fresh parsley, chopped
• • 3 tbsp olive oil
• • Salt and black pepper to taste

Instructions

1. 1. Prepare conch: Tenderize conch by pounding with a meat mallet. Dice into small, uniform pieces (about 1/4-inch cubes).
2. 2. Marinate in citrus: Place conch in a large glass bowl. Pour lime, lemon, and orange juice over conch. Make sure all pieces are submerged. Cover and refrigerate for 2-3 hours, stirring occasionally.
3. 3. Check doneness: Conch should turn opaque and firm up as the citrus "cooks" it. If still translucent, marinate longer.
4. 4. Prep vegetables: While conch marinates, dice all vegetables into uniform small pieces.
5. 5. Drain conch: Drain off most of the citrus juice (reserve a few tablespoons).
6. 6. Combine: Add bell peppers, onion, tomatoes, cucumber, garlic, scotch bonnet, cilantro, and parsley to conch.
7. 7. Dress: Drizzle with olive oil and reserved citrus juice. Season with salt and pepper. Toss gently to combine.
8. 8. Chill and serve: Refrigerate for at least 30 minutes to let flavors meld. Serve chilled with tortilla chips or plantain chips.