Conch salad w lime, avocado and cilantro

Yield: 1 Servings

Measure Ingredient
1 \N Fresh or frozen Jamaican conch
\N \N 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 \N Scallions; sliced
1 \N Red onion; diced
1 \N Chipolte chili; chopped
1 \N Thinly sliced avocado; for garnish
\N \N Sliced limes; for garnish

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

Similar recipes