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"I felt transported to the Caribbean the minute I opened this stunning compendium of the region’s history, geography, and culinary traditions. Well-written recipes and gorgeous photographs compelled me to the kitchen to try these toothsome dishes myself." Barbara Pool Fenzl - Cookbook author, Owner of Les Gourmettes Cooking School, Host of the PBS series, "Savor the Southwest," and Past President of the International Association of Culinary Professionals. |
 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
NOTE: Conch can also be minced by pulsing in a food processor.
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