Conch Ceviche

Ceviche, comprised of raw seafood marinated in a citrus-based sauce, is a dish native to the Viceroyalty of Peru, a colonial district of Spain that was in effect from the 16th to the 18th century and covered many of the countries within modern-day South America. As both Chile and Peru were once governed by the Viceroyalty of Peru, both countries claim to be the original homes of ceviche. Try this tasty recipe and let me know your thoughts.

Ingredients: 
1 lb. frozen* conch steak, thinly sliced 
3 Tbsp. red bell pepper, 1/4 inch diced 
3 Tbsp. green bell pepper, 1/4 inch diced 
3 Tbsp. yellow bell pepper, 1/4 inch diced 
4 Tbsp. red onion, 1/4 inch diced 
I scallion, 1/4 inch diced 
1/4 bunch fresh cilantro 
1 cup lime juice 
1/2 cup red wine vinegar 
1/8 tsp. scotch bonnet pepper 
2 dashes Tabasco sauce 
1/2 tsp. salt 
1 tsp. ground white pepper 
3 Tbsp. olive oil 

Method. 
Combine all of the above ingredients in a mixing bowl and let marinate for a minimum of 3 hours. Divide onto 4 plates and garnish with lime wedges and a sprig of cilantro.*note: the conch steak is much easier to slice when it is frozen.