Conch salad

Yield: 1 servings

Measure Ingredient
1 pounds Conch
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.

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