2tbsphot pepperssliced thin (habanero or scotch bonnet)
8ozof sour orange juiceor 1 cup
2tspkosher salt or sea salt
1/4tspground black pepper
2tbspfresh lemon or lime juice
1 1/2 to 2cupswatermeloncut in cubes
If you're using frozen conch the following ingredients are needed to cook the conch in a pressure cooker
juice of 1 lime or lemon
Using fresh conch
Take the conch, clean first by rinsing under running water. With a kitchen mortar flatten the thicker part of the conch, then cut into small pieces. Place in a bowl.
Add the thinly sliced hot pepper, sour orange, chopped shallots, salt, black pepper, chopped parsley, lemon or lime juice and marinate for a few hours or overnight.
Add the watermelon before serving.
Using frozen conch (thawed)
Make sure the conch pieces are completely thawed.
Rinse the conch under running water. With a sharp knife, split the thicker part in half.
Place the conch pieces in a pressure cooker. Add the garlic cloves, scallions, lemon juice, parsley and thyme, cover and cook for about 45 - 55 minutes or until fully cooked.
Remove from the cooking liquid and cut into small pieces. Place the pieces into a bowl. Add the sliced hot pepper, sour orange, shallots, salt, black pepper, parsley, lemon or lime juice and marinate for a few hours or overnight.
Add watermelon before serving.
The recipe can be prepared with both fresh-caught conch or frozen conch. For best results, allow the conch meat to marinate overnight and add watermelon before serving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.