Scorched conch salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Diced Conch Meat |
| 1 | small | Tomato, Diced |
| 1 | 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 | Scotch Bonnet Pepper, Seeded and Finely Chopped | |
Directions
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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