Conch salad w lime, avocado and cilantro

1 Servings

Ingredients

Quantity Ingredient
1 Fresh or frozen Jamaican conch
Juice of 6 limes
¼ cup Extra virgin olive oil; plus 2 tablespoons
½ bunch Cilantro; chopped plus sprigs for garnish
1 cup Red yellow and green peppers, diced
2 larges Hothouse tomatoes; peeled and diced
2 Scallions; sliced
1 Red onion; diced
1 Chipolte chili; chopped
1 Thinly sliced avocado; for garnish
Sliced limes; for garnish

Directions

Preheat grill. In a heavy bottomed pot cook conch in water for 1 hour or until tender. Strain through a colander and let cool slightly. Rub cooked conch with 2 tablespoons olive oil and grill for 8 minutes or until slightly charred on the outside and allow to cool again. Afterward, slice conch into paper thin slices and return to a metal or non-reactive bowl and add additional ingredients and mix thoroughly.

Serve chilled with avocado, sliced limes and cilantro sprigs.

CHEF DU JOUR HERB WILSON SHOW #DJ9423 Recipe by: Herb Wilson

Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@...> on Sep 28, 1997

Related recipes