Conch Ceviche

🛒 Ingredients

• Fresh or frozen conch (caracol) 125 g · 112 kcal
• Fresh lime juice 60 g · 15 kcal
• Red onion, thinly sliced 50 g · 20 kcal
• Fresh cilantro, chopped 8 g · 2 kcal
• Habanero or Scotch Bonnet pepper, deseeded and minced (adjust to taste) 4 g · 2 kcal
• Bell pepper (red or yellow), finely diced 20 g · 4 kcal

👨‍🍳 Instructions

1. If using fresh conch, clean it thoroughly, tenderize by pounding lightly, then thinly slice or dice into bite-sized pieces. If using frozen, thaw completely and drain any excess liquid.
2. Place the prepared conch in a non-reactive bowl and pour the fresh lime juice over it, ensuring the conch is submerged. Stir gently and let it "cook" in the lime juice for at least 30 minutes in the refrigerator, or until opaque.
3. While the conch is marinating, prepare the vegetables: thinly slice the red onion, finely dice the bell pepper, and finely chop the fresh cilantro and habanero/Scotch Bonnet pepper (adjust spice level to your preference).
4. Once the conch is opaque, drain any excess lime juice if desired (some prefer to leave it for extra tang). Add the sliced red onion, diced bell pepper, chopped cilantro, and minced chili to the bowl with the conch.
5. Season generously with sea salt and freshly ground black pepper to taste. Mix everything gently to combine, ensuring all ingredients are well-coated with the lime juice mixture.
6. Serve immediately, or for best results, chill in the refrigerator for another 15-30 minutes before serving to allow the flavors to meld. Garnish with extra cilantro sprigs if desired. Enjoy with plantain chips, crackers, or tostadas.