Habanero Laced Bahamian Cracked Conch Ceviche Recipes

HABANERO LACED BAHAMIAN CRACKED CONCH CEVICHE

Steps:

• Cut the conch in small thin strips. If desired, boil for 1 minute in seasoned water then chill in ice water. Add 1/2 of the lemon and lime juice and all of the garlic and ginger. Let stand for 30 minutes. Add all the vegetables, remaining juices and cilantro. Season to taste with salt and pepper.
• Serve with store-bought plantain chips or make them yourself.

CRISPY PAN FRIED BAHAMIAN CRACKED CONCH WITH CITRUS SAUCE

Steps:

• Combine spiced rum, orange juice, lemon juice, lime juice, and sugar and reduce on high heat until syrupy. Slowly add butter until thick. Keep warm.
• Dip the conch in flour, then egg wash, then in bread crumbs. Cook on medium heat in canola oil until golden. Season with salt and pepper. Serve with citrus sauce and garnish with cilantro and fresh flowers if available.

CONCH CEVICHE

Steps:

• In a metal bowl, mix sliced conch with celery, ginger, onion, and aji. Salt and pepper the mixture. Add the celery juice, lime juice, and finish with cilantro. Garnish with corn slices.

OYSTER AND HABANERO CEVICHE

Steps:

• Combine all the ingredients in a bowl. Season with salt and pepper. Serve in oyster shell halves.