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 |
Directions
Combine juices
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.
Email me at tom@duryea.org