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