| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jamaican | 1 | Servings | ||
INGREDIENTS
| 1 | Fresh or frozen Jamaican | |
| conch | ||
| Juice of 6 limes | ||
| 1/4 | c | Extra virgin olive oil, plus |
| 2 tablespoons | ||
| 1/2 | Cilantro, chopped plus | |
| sprigs for garnish | ||
| 1 | c | Red yellow and green |
| peppers diced | ||
| 2 | Hothouse tomatoes, peeled | |
| and diced | ||
| 2 | Scallions, sliced | |
| 1 | Red onion, diced | |
| 1 | Chipolte chili, chopped | |
| 1 | Thinly sliced avocado, for | |
| garnish | ||
| Sliced limes, for garnish |
INSTRUCTIONS
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 non-reactive bowl and add additional ingredients and mix thoroughly. Serve chilled with avocado, sliced limes and cilantro sprigs. CHEF DU JOUR HERB WILSON SHOW #DJ9423 Recipe by: Herb Wilson Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 657
Calories From Fat: 395
Total Fat: 46.2g
Cholesterol: 0mg
Sodium: 292.1mg
Potassium: 1445.6mg
Carbohydrates: 65.2g
Fiber: 19.7g
Sugar: 7g
Protein: 9.9g