Merry Christmas Steve! Your grilled conch tastes must have been terrific too!
And Disco is correct, as the ceviche has the fabulous raw, cold taste but is "softened" due to acidic seasoning.
Here's a super simple "at home" version of my conch ceviche, that I like to make for guests, and it is so easy and yet WON-DER-FUL...
1. Chop up raw conch meat, tomatoes, garlic, and fresh cilantro.
2. Throw that into a glass casserole dish and squeeze two fresh limes like crazy, over it all, sprinkle cayenne pepper over it, sprinkle great sea salt over it, and drizzle fabulous olive oil over it.
3. Toss it all up really well - thoroughly coating it all terrifically - and wrap that up in your fridge for 4 hours.
Take out, and scoop into dishes or martini glasses or cleaned out "shells" themselves, as serving dishes etc.; and without re-seasoning or retouching a single thing, you'll be astounded at how delicious this "simple" version is!!!! I love it!!!
It's great with some sliced avocado alongside, and it's lovely with black rice...
And if you're looking for some other cooked conch ideas, here's a video from some while back. Enjoy!
OK, MERRY CHRISTMAS!!!!!!!!!!!!!! Make today delicious!!!!!!!!!!!! Cheers! - Leah