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Sunday, December 26, 2010

Capt. Robert's Conch Salad

Ingredients (serves 12):

4-5 freshly caught conch
a few red or green peppers
an onion
a few tomatoes
a few cucumbers
a few pepperoncini

a few oranges
a few limes

Step 1.  harvest the conch meat using the back of a hammer to whack a hole in just the right spot on the shell.  Insert long thin knife and cut muscle away from shell such that you can pull conch out of front door.

Step 2.  clean the guts off such that white meat remains (optionally eating a certain clear gooey part rumored locally to make you more virile).  Dice into small pieces with small machete (for most authentic experience) or any strong knife.

Step 3.   Fill a large bowl half full with seawater and put diced conch and diced veggies into bowl as you continue with chopping of peppers, onions, cucumbers and tomatoes.

Step 4.  When all veggies chopped, drain out seawater then squeeze in juice from a few oranges and limes.  Add chopped pepperoncini.

 Step 5.  Toss and serve immediately with a cup of Goombay Smash!

Trips in the Exuma Cays with Capt. Robert can be be booked through his web site Robert's Island Adventures.   Mention Maureen of the stromatolites  :-).