Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
Preparation
* This dish is one where you get to beat the heck out of the conch with a meat tenderizing mallet! If you don't, you'll be chewing it three years from now. It is tough, but it is also extremely tasty, much like the abalone.
On a clean board pound the conch out flat. Turn 90 and pound again. Repeat at least once more. Dice the tenderized meat into 1/4 - 1/2 inch cubes or small, bite-sized slices.
Put the cut up conch in a shallow, glass pan and cover with the lime and lemon juice. Marinate in the refrigerator for 2-3 hours. Mix in the finely diced Habanero and marinate another 2 hours. Drain the conch and place it in a mixing bowl.
Add the onion, cilantro, tomato, olive oil, salt, and black pepper and mix. Squeeze about 1/2 a lime''s worth of juice over the mixture.
NOTE: Take caution when handling fresh Habanero peppers. Plastic gloves are a great idea. Also, wash your hands thoroughly before touching your face, eyes or any other "tender" body parts. This stuff burns !!
If you're a wimp about "heat" (or are serving to non-chile-heads) you can use Serrano peppers but the taste won't be as authentic.
This same basic recipe works with firm, white ocean fish. You can also add some shrimp if you wish. It's all good.
Place in a bowl and serve with crisp tortilla chips and lime wedges.
A good, dark Mexican beer goes well with this dish.
Adapted from recipe served at Sandbox Restaurant on Caye Caulker, Belize
Heat Scale: Hot
