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