Scorched conch salad

Yield: 4 servings

Measure Ingredient
1 pounds Diced Conch Meat
1 small Tomato, Diced
1 \N Cucumber, Peeled and Diced
1 small Red Onion, Finely Chopped
¼ cup Fresh Lime Juice
6 tablespoons Orange Juice
1 teaspoon Freshly Ground Black Pepper
1 teaspoon Salt
1 \N Scotch Bonnet Pepper, Seeded and Finely Chopped

In a large mixing bowl, combine all the ingredients, stir well, and cover. Refrigerate at least 2 hours to marinate the ingredients.

Serve cold as a side dish or appetizer.

The Sugar Reef Caribbean Cookbook.

Typed by Syd Bigger.

Submitted By SYD BIGGER On 02-04-95

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