Ingredients:

  • 1.5 lb Fresh, cleaned raw conch meat (680 g)
  • 1/2 cup Red Onion, finely diced (120 ml)
  • 1 cup English Cucumber, seeded and diced (240 ml)
  • 1 cup Roma Tomatoes, seeded and diced (240 ml)
  • 1/2 cup Bell Pepper (Green or Mixed), finely diced (120 ml)
  • 1/2 to 1 whole Scotch Bonnet Pepper (or Habanero), minced
  • 1/4 cup Fresh Cilantro (or Parsley), chopped (60 ml)
  • 1 cup Fresh Lime Juice (240 ml)
  • 1/2 cup Fresh Orange Juice (120 ml)
  • 1 tsp Salt (5 g)
  • 1/2 tsp Black Pepper (2 g)

Instructions:

  1. Thoroughly rinse the conch meat. Remove any dark skin or tough, rubbery edges using a sharp knife. Cut the conch meat into small, uniform 1/4-inch (0.6 cm) cubes. For tenderizing (optional traditional step), lay the diced conch between two sheets of cling wrap and gently pound until slightly bruised but not mashed.
  2. Place the diced and tenderized conch into a non-reactive bowl (glass or ceramic). Pour the freshly squeezed lime juice and orange juice over the conch.
  3. Gently stir the conch and citrus mixture. Allow it to sit for 5 to 10 minutes. The acid will begin to 'cook' the conch, turning it opaque and firm (denaturation). Do not over-cure, or the conch will become chewy.
  4. While the conch is curing, finely dice all the remaining vegetables (onion, cucumber, tomatoes, bell pepper). Ensure the Scotch Bonnet pepper is minced, removing seeds and membranes for less heat. Add the finely diced vegetables, salt, black pepper, and chopped cilantro to the bowl with the curing conch.
  5. Toss everything thoroughly to combine. Taste and adjust seasoning (salt/pepper/citrus) as needed. Serve immediately, or refrigerate for up to 30 minutes before serving for maximum freshness.