• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

    Traditional “Twisted” Bahamian Conch Ceviche

    Traditional “Twisted” Bahamian Conch Ceviche is a twist on the classic that uses conch meat. Tomatoes, red onion, Scotch bonnet chili pepper for kick and mango for a touch of sweetness round out this delicious ceviche, dressed in fresh squeezed key lime and sour orange juice.


    Ingredients
    1
    pound
    conch, orange flaps removed and diced
    2
    cups
    diced vine-ripened tomatoes
    1/2
    cup
    diced red onion
    1
    green bell pepper, seeded and diced
    1
    Scotch bonnet chili pepper, seeded and minced
    2
    tablespoons
    sugar
    1
    firm, ripe avocado, peeled, pitted and diced
    1
    ripe mango, peeled, pitted and diced
    6
    key limes
    1
    sour orange
    *
    kosher salt and black pepper, to taste
    Directions
    In a nonreactive stainless-steel bowl, place conch, tomatoes, onion, peppers, and sugar. Add avocado and mango.
    Squeeze key limes and sour orange over the ingredients. Season with salt and pepper and toss.
    Taste and reseason if necessary, adding more sugar to reduce tartness. Serve immediately at room temperature.  
    Reprinted With Permission From Cindy Hutson's From The Tip Of My Tongue

    The base number of servings for this recipe is 8
    OK

    Categories 

    Fish

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