| 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
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