Sample Recipe from CARIBBEAN CUISINE

From Caribbean Cuisine

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Credit: Ken Epstein

Serves 6 - 8

This is a popular dish throughout The Bahamas. If you are in Nassau you have to go under the Paradise Island Bridge and get an order of this local favorite "sworn to be a natural aphrodisiac"fresh from the sea. This dish is essentially a ceviche. The acid in the citrus "cooks" the conch meat without use of direct heat.

Ingredients:

3-4 cleaned conch [page 278]
1/4 cup minced celery
1/4 cup minced onion
1/4 cup green bell pepper
2 seeded and diced
medium tomatoes half of a bird or other chile (minced)
juice of 1 lemon
juice of 1 lime
juice of 1 orange
salt to taste
1 tablespoon finely
chopped fresh parsley

Chop the conch meat with a knife, or if using a food processor, pulse the conch until chopped into very small chunks, but not puréed..
Combine all ingredients in a bowl, and stir until well combined.
Serve immediately, or cover and refrigerate until ready to serve.

NOTE: Conch can also be minced by pulsing in a food processor.