Twisted Bahamian Conch Ceviche
1 pound conch, orange flaps removed and diced
2 cups diced vine-ripe tomatoes
1/2 cup brunoised red onion
1 green bell pepper, seeded and diced
1 Scotch bonnet chilli pepper, seeded and minced
2 tablespoons sugar
1 firm, ripe avocado, peeled, pitted and diced (optional)
1 ripe mango, peeled, pitted and diced (optional)
6 key limes
1 sour orange
kosher salt and black pepper, to taste
In a nonreactive, stainless steel bowl, place conch, tomatoes, onion, peppers and sugar.
Add one or both optional ingredients.
Squeeze key limes and sour orange over the ingredients.
Season with salt and pepper, then toss.
Taste and reseason if necessary, adding more sugar to reduce tartness.
Serve immediately at room temperature.