Conch Cerviche

1oz or 28g yellow fin Tuna sliced very thinly

8oz or 230g thinly sliced Cleaned Conch

 2 juice fresh Limes

1 teaspoon Minced Garlic

1 teaspoon minced Ginger

½ each Red peppers, Julienne strips

½ each yellow pepper, Julienne strips

2 each scotch bonnet, seeded and minced

1 teaspoon chopped Shadow Bennie (use cilantro if not available)

  1 teaspoon chopped spring onions

Salt & pepper to taste

Couple of drops of Caribbean Hot sauce

½ cup or 180ml aged Balsamic vinegar

2 cloves of Garlic

½ cup or 180ml Julie Mango

1 cup or 240ml extra virgin Coconut oil

Put all ingredients into a food process blend until smooth

Strain through a fine sieve, adjust the seasoning. 

For the ceviche

Mix the Conch, sliced peppers, and herbs & chopped onions together and let stand in the fridge for 30 minutes. Adjust the seasoning to taste

Serve between two very thinly sliced sheets of Yellow fin Tuna

 Top with Cucumber spaghetti which has been marinated in mango vinegar, olive oil, salt & pepper

 Finish with our kitchen garden micro Arugula shoots