Ingredients:

  • 1 lb (450 g) fresh or frozen scungilli (conch meat)
  • Water (for boiling)
  • 2 bay leaves
  • 3 garlic cloves, smashed
  • 1 tablespoon black peppercorns
  • 1 teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 small red onion, finely diced
  • Salt and freshly ground black pepper to taste
  • Optional: cherry tomatoes, halved

Instructions:

  1. Rinse the conch meat thoroughly under cold water.
  2. In a large pot, bring water to a boil. Add bay leaves, garlic, peppercorns, and salt.
  3. Submerge the scungilli in boiling water and simmer gently until tender, about 30-40 minutes. Pierce with a knife to test for doneness; meat should be firm but tender.
  4. Remove scungilli from the pot, drain, and let cool slightly. Once cooled enough to handle, slice into bite-sized pieces or strips.
  5. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper until emulsified.
  6. In a large mixing bowl, toss sliced scungilli with diced red onion, chopped herbs, and optional cherry tomatoes. Pour dressing over and gently mix.
  7. Cover and refrigerate for at least 30 minutes to let flavors meld. Serve chilled, garnished with extra herbs if desired.