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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)
----------------------------------------------
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


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