28 de enero de 2016

CONCH CEVICHE RECIPE FOR YOU TODAY

CONCH CEVICHE
1 pound Fresh Conch meat; * Tenderized.
1/2 cup Lime Juice; - Fresh squeezed
1/2 cup Lemon Juice; - Fresh Squeezed
1 medium habanero chile; - seeded and finely diced
1 cup Onion; - finely chopped
1/4 cup Cilantro; - finely chopped
1 cup Tomato; - peeled, seeded, and chopped
1/4 cup oil
1 teaspoon salt
1/4 teaspoon Black pepper; - Fine ground
On a clean board pound the conch out flat. 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 !!
Place in a bowl and serve with crisp tortilla chips and lime wedges.
NOTE: Soak the conch overnight to make it softer!