| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Conch |
| 1/2 |
c |
Diced onions |
| 1/2 |
c |
Diced cucumbers |
| 1/2 |
c |
Diced green pepper |
| 1/2 |
c |
Diced celery |
| 1 |
|
Minced tomato |
| 1/2 |
c |
Lemon juice |
|
|
Lettuce leaves |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Pound conch and cut into small pieces. Mix together all the ingredients
except the lettuce and place in a covered dish to marinate for a few hours
at room temperture or overnight in the frig. Sere on crisp lettuce leaves.
This is the same as Conch Cerviche served in the Yucatan. It is great with
hot rolls and beer.
Note: Acquired from Bonnie Bracey (GRWP92A) Prodigy December 29, 1991.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”