Ceiba Conch Ceviche

Ingredients

 * 29 oz. can of conch
 * 2 Mexican or Key limes
 * 1 small serrano pepper
 * 4 cloves of garlic
 * ½ walla walla, vadalia or another sweet onion
 * 1 celery rib
 * ½ red bell pepper
 * ½ green bell pepper
 * fresh cilantro (parsley if cilantro isn't available)
 * 1 T. first press, extra virgin olive oil
 * sea salt
 * freshly ground pepper

Directions
Meanwhile, dice the vegetables into 1/8-1/4 inch pieces. My taste runs to smaller dicing. Press the garlic. Chop the parsley (or cilantro) and add the olive oil. Salt and pepper to taste. Toss the vegetables and add to the conch and lime juice.
 * 1) Chop conch pieces into ¼ inch chunks. Squeeze the limes and place the conch in the juice.
 * 1) Chill at least 4 hours. Just before serving, toss again, pouring off excess liquid. Pour back liquid to your own preference.
 * 2) Serve with fresh gourmet crackers, dipping corn chips, or fresh tortillas.