Bahamian Conch Ceviche

Ingredients

• 1 pound (450g) conch, cleaned and diced 1 pound (450g) conch, cleaned and diced
• 1 cup (240ml) lime juice 1 cup (240ml) lime juice
• 1/2 cup (120ml) lemon juice 1/2 cup (120ml) lemon juice
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 tomatoes, seeded and diced 2 tomatoes, seeded and diced
• 1 Scotch bonnet pepper, seeded and finely chopped 1 Scotch bonnet pepper, seeded and finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the diced conch, lime juice, and lemon juice. Make sure the conch is fully submerged in the citrus juices. Cover and refrigerate for at least 2 hours or until the conch turns opaque.
2. 2.
   Drain the conch and discard the citrus juices.
3. 3.
   In a separate bowl, combine the diced bell peppers, red onion, tomatoes, Scotch bonnet pepper, cilantro, and parsley.
4. 4.
   Add the drained conch to the vegetable mixture and gently toss to combine.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Cover and refrigerate for an additional 30 minutes to allow the flavors to meld together.
7. 7.
   Serve the Bahamian Conch Ceviche chilled and enjoy!

Treat your ingredients with care...

• Conch — Ensure the conch is properly cleaned and diced before marinating. Tenderizing the conch by pounding it with a meat mallet can help achieve a more tender texture.

Tips & Tricks

• For a milder version, remove the seeds and membranes from the Scotch bonnet pepper before chopping.
• Adjust the amount of citrus juice according to your preference for acidity.
• Serve the ceviche with crispy tortilla chips or toasted bread for added texture.

Serving advice

Serve the Bahamian Conch Ceviche as an appetizer or light lunch. Garnish with additional cilantro and a squeeze of lime juice for a burst of freshness.

Presentation advice

Present the ceviche in a chilled glass bowl or individual serving dishes. Garnish with colorful bell pepper slices and a sprig of fresh parsley for an eye-catching presentation.