| 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 |
bn |
Cilantro; chopped plus sprigs for garnish |
| 1 |
c |
Red yellow and green peppers, diced |
| 2 |
lg |
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
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”