CONCH CEVICHE

INGREDIENTS

  • 1 lb Conch or Whelk Meat, Raw or cooked in a pressure cooker till tender
  • 1 Large Onion, chopped
  • 1 Large Green Pepper, chopped
  • 1 stalk Celery, chopped
  • Small cucumber, peeled and chopped
  • 2 large tomatoes, chopped
  • 2 Ozs. Lime Juice
  • 2 Ozs. Vinegar
  • 1 Tablespoon Worcestershire Sauce (Optional)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ a small Scotch bonnet pepper, finely chopped (Optional)
  • Fresh Cilantro, chopped

DIRECTIONS

  1. Chop the Conch or Whelk meat into small pieces. Try to get all the ingredients chopped to about the same size.
  2. Combine all the ingredient and mix well. About the size of a nickle.
  3. Cover tightly and refrigerate for at least 6 hours before serving. 
  4. This can be kept refrigerated for up to 4 days and is about 4 servings.

What is a Conch?

Picture
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