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