Turks and Caicos Conch
|Juice from 2 lemons
Juice from 2 limes
Juice from 2 oranges
1 pound fresh, uncooked cracked diced conch
3 scallions, light green and white parts only, chopped
1 large green bell pepper, seeds and membranes removed, diced
1 large ripe red tomato, diced
1 habernero or Scotch bonner pepper (optional)
1/3 cup washed, shopped cilantro or parsley
Your favorite hot sauce
Plaintain or corn chips, as needed
and divide in half.
Add conch, shrimp or scallops to juices and let sit at room temperature 30-45 minutes, stirring occasionally.
Stir in scallions, peppers, remaining juices, cilantro or parsley. Refrigerate and marinate 4 hours or up to 24 hours, refrigerated.
Stir in tomato just before serving. Season to taste with kosher salt, freshly ground pepper and hot sauce, if desired. Serve with plantain chips, or best-quality tortilla chips.
Yield: 4 servings.
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