Recipe - Scorched Conch Salad

1 pound Diced Conch Meat
1 small Tomato, Diced
1 Cucumber, Peeled and Diced
1 small Red Onion, Finely Chopped
One fourth cup Fresh Lime Juice
6 tablespoon Orange Juice
1 teaspoon Freshly Ground Black Pepper
1 teaspoon Salt
1 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.

Recipes sent to me from Bill, wight@odc.net