Cow Wreck Conch Ceviche Recipe
Conch meat should be cleaned. Only the sweet white conch flesh is used.
Tenderize conch meat by pounding gently until 1/4 inch thick.
Dice the conch meat into 1/4 inch cubes.
Marinate cubed conch meat in the lime juice for 30 minutes.
Combine remainder of ingredients and mix well. Salt, pepper, and garlic powder to taste.
Add diced conch meat with the lime juice marinade.
You can get the Matouk's Hot Sauce from many U.S. grocery stores, or from TriniFood.com. You can also substitute any other good Scotch Bonnet (habanero) hot sauce. The Matouk's has a unique flavor, as it's main ingredient is papaya.
To be honest, every ingredient in this recipe is optional except for the conch and lime juice. Adjust everything else to your preferences. We vary all over the place on this. If we have really good conch meat, we usually just tenderize it, marinate it in lime juice, then sprinkle a little bit of seasoned salt on it, and maybe add little bit of diced onion. Really fresh conch doesn't need much...