Ingredients Weight Measure
#1 Conch meat, frozen, slightly thawed 2.5 lbs
Red Bell pepper, seeded, julienne 1 ea.
Yellow Bell pepper, seeded, julienne 1 ea.
Red Onion, large, julienne 1 ea.
Jicama, medium, peeled, julienne 1 ea.
Blush wine 2 cups
Lime Juice 1 cup
Angostura bitters 1 Tbsp.
Sugar 1.5 cups
TABASCO® brand Habanero Sauce 4 Tbsp.
Garlic, chopped fine 2 Tbsp.
Fresh Ginger, chopped fine 3 Tbsp.
Cilantro, chopped medium fine bunch
Kosher Salt 3 Tbsp.


  1. Slice forzen conch meat 1/8" thick on an electric meat slicer. If allowed to thaw slightly at room temperature for 30 minutes, slicing will be easier.
  2. Combine sliced conch with remaining ingredients and toss well. Let stand refrigerated for at least 1 hour before serving.

Yield: 12 servings