conch salad with pickled onions, sweet peppers, and watermelon
Norman Van Aken © 2016
Yield: serves 4
Many have never had the treat of fresh conch. I often tell people to substitute fresh clams (and, in fact, you can substitute almost any kind of fresh fish—this recipe is really very adaptable). But with the wonders of overnight delivery, you can now easily have fresh conch. Other seafoods may be substituted of course.
8 ounces conch, cleaned and cut into very thin julienne
Kosher salt and freshly ground black pepper to taste
Juice of 2 limes
Juice of 2 lemons
1 teaspoon sugar
1/4 teaspoon minced seeded Scotch bonnet chile
1 clove garlic, minced
12 thin slices watermelon
1/2 recipe Pickled Red Onions (from “New World Kitchen”)
1/2 red bell pepper, stemmed, seeded, and julienned
1/2 yellow bell pepper, stemmed, seeded, and julienned
1 1/2 teaspoons extra virgin olive oil
2 Tablespoons coarsely chopped cilantro
Lay the conch between two pieces of plastic wrap and pound with a mallet until tender and very thin. Season with salt and pepper.
Combine the citrus juices, sugar, Scotch bonnet, and garlic in a bowl. Add the conch, mixing well. Cover and refrigerate for about 20 minutes.
On a platter, fan out the watermelon slices, leaving room in the middle for the ceviche. Remove the conch from the marinade and arrange in the center of the platter, allowing it to spill over the melon.
Remove the pickled onion from its pickling juices and toss in a bowl with the bell peppers, olive oil, and chopped cilantro. Season with salt and pepper. Serve on the side for the guests to take as they desire, or, garnish the top of the whole salad with the onions.
