Fresh conchs are best, of course, but frozen conchs can be substituted. Serve over spinach or romaine lettuce or in a avocado half or a tomato star.

Ingredients

• 4 large conchs, washed, pounded thoroughly, and cut into ¼-inch cubes

• Salt to taste

• 1/3 cup freshly squeezed lime juice, Key lime preferred

• 1/3 cup freshly squeezed lemon juice

• 1 or more goat peppers (habaneros), seeds and stems removed, crushed in a mortar

• ½ cup finely diced celery

• 1/4 cup finely diced green bell pepper

• 1/4 cup finely diced red bell pepper

• ½ cup finely diced red onion

• 1 cup finely diced ripe tomatoes

• Lime juice as a garnish

• Minced goat peppers as a garnish

Instructions

Place the conch in a large bowl and sprinkle with the salt.

Mix the lime and lemon juices together in a small bowl. Add the crushed goat pepper to the juices and pour over the conch. Add the celery, bell peppers, onion, and tomatoes and mix gently with a wooden spoon.

Serve over greens or in a avocado half or tomato star with extra lime juice and goat peppers if desired.

Here is the French Polynesian-style ceviche. Serve this to the guests while they are waiting for the pig to roast. This recipe only serves three people, so you’re going to be busy multiplying this by 10 or 20 after depleting your checkbook buying the fish.

Ingredients

• ½ pound sushi-fresh tuna, cut into chopstick-handleable pieces

• ½ cup each diced cucumber and carrots

• ½ cup diced bell peppers (red, yellow, purple ¼your choice)

• 3 fresh bird peppers, finely minced

• ½ cup diced tomato

• ½ cup onion, chopped

• 1/4 cup chives, finely minced

• ½ cup lime juice

• Salt to taste

• 2 cups fresh-grated coconut meat

• 1/4 cup freshly diced pineapple

Instructions

Take a big bowl and mix up the tuna and vegetables with your hands. Add the lime juice and salt. Grate the fresh coconut meat into cheese-cloth and wring out the coconut milk into the mix. Add the pineapple and mix well. Allow to sit for an hour for the fish to “cook.” Stir and serve.