Recipe - Conch Salad

1 Fresh or frozen Jamaican
conch
Juice of 6 limes
One fourth cup Extra virgin olive oil; plus
2 tablespoons
One half bn Cilantro; chopped plus
sprigs for garnish
1 cup Red yellow and green
peppers, minced
2 lg Hothouse tomatoes; peeled
and minced
2 Scallions; cut or sliced up
1 Red onion; minced
1 Chipolte chili; chopped
1 Thinly cut or sliced up avocado; for
garnish
Sliced limes; for garnish

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 nonreactive bowl and
add additional ingredients and mix thoroughly.

Serve chilled with avocado, cut or sliced up limes and cilantro sprigs.

CHEF DU JOUR HERB WILSON SHOW #DJ9423

Recipe by: Herb Wilson

Posted to MCRecipe Digest V1 #815 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997