Marinated Conch (Cayman Island style)
$ 10.00
Out of stock
Marinated Conch: Fresh conch, thinly sliced and marinated usually in lime juice, Worcestershire sauce, onions, and hot sauce.
Cayman Marinated Conch Recipe
Conch: This mollusk, pronounced “conk”, is encased in a beautiful, brightly colored spiral shell. Conch is the second best-known edible sea snail and is widely found throughout the Caribbean. Its meat has a mild, sweet clam-like flavor. When preparing conch soup, stew, salad or, best of all, spicy conch fritters, the tough conch flesh is beaten into tender submission before cooking. Conch is sometimes erroneously referred to as whelk, which, though related, is a different species.
Marinated Conch: Fresh conch, thinly sliced and marinated usually in lime juice, Worcestershire sauce, onions, and hot sauce.
Serves 4-6 as an appetizer
Ingredients
- 2 pounds conch meat (from 3 large or 4 medium conch)
- Juice of 1-2 juicy lime
- Juice of ½ juicy lemon
- 1 small onion (4 ounces), cut into 1/4 –inch dice
- 1 small tomato, cut into small dice
- ½ red or green bell pepper, cut into small dice (optional)
- ½ teaspoon minced Scallion (optional)
- 1/2 green (less hot) or yellow or orange (hotter) Scotch Bonnet Pepper seeded and finely minced (optional)
- A Teaspoon of Worchester Sauce or more or less at your discretion
- 2 Teaspoons Pick-a-Peppa sauce, more or less at your discretion
- 1 Teaspoon A-1 Steak Sauce at your discretion or liking.
- 2 Teaspoons of Ketchup at your discretion or liking
Instructions
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Cut conch meat in half by the trunk and put in a zip lock bag and beat with a meat tenderizer (mostly the trunk as this is harder) Remove and then thinly slice into slivers or 1/4 inch pieces. Place the conch (there should be about 2 cups) in a large glass bowl.
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Add the citrus juices, onion, scallion, tomato, bell pepper, Hot peppers, and then sauces and combine. Taste to your liking and if needed add more sauces or pepper. Cover with plastic wrap tightly sealed against the surface or sealed plastic container and chill for 1 hour before serving. Eat with saltine crackers if you desire!
How to clean a Conch
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How to crack conch: To crack conch, you will need a small hammer and a small sharp knife. Find the spot where the abductor mussel is fastened to the shell almost directly behind the opening, and tap with the hammer to crack a hole there. Insert the knife and cut the conch away from the shell. It will slide right out. Cutaway the soft viscera and discard. Wash the meaty part of the conch in saltwater or salted water. Drain well.
