Conch Ceviche

Ingredients:
29 oz. can of conch - Drain and rinse in cool water until the ‘soapiness’ disappears.
2 Mexican or Key limes
1 small Serrano pepper
4 cloves of garlic
1/2 walla walla, vadalia or another sweet onion
1 celery rib
1/2 red bell pepper
1/2 green bell pepper
fresh cilantro
1 tablespoon extra virgin olive oil
sea salt
freshly ground pepper

Directions:

Chop conch pieces into 1/4 inch chunks. Squeeze the limes and place the conch in the juice.

Meanwhile, dice the vegetables into 1/8-1/4 inch pieces. Press the garlic. Chop the cilantro and add the olive oil. Salt and pepper to taste. Toss the vegetables and add to the conch and lime juice.

Chill at least 4 hours. Just before serving, toss again, pouring off excess liquid. Pour back liquid to your own preference.

Recipe found at SideWalkMystic.com