Yield: 1 servings
|½ cup||Diced onions|
|½ cup||Diced cucumbers|
|½ cup||Diced green pepper|
|½ cup||Diced celery|
|1 \N||Minced tomato|
|½ cup||Lemon juice|
|\N \N||Lettuce leaves|
|\N \N||Salt & pepper to taste|
Pound conch and cut into small pieces. Mix together all the ingredients except the lettuce and place in a covered dish to marinate for a few hours at room temperture or overnight in the frig.
Sere on crisp lettuce leaves. This is the same as Conch Cerviche served in the Yucatan. It is great with hot rolls and beer.
Note: Acquired from Bonnie Bracey (GRWP92A) Prodigy December 29, 1991.