| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Caribbean | Seafood | 4 | Servings |
INGREDIENTS
| 1 | lb | Diced Conch Meat |
| 1 | sm | Tomato, Diced |
| 1 | Cucumber, Peeled and Diced | |
| 1 | sm | Red Onion, Finely Chopped |
| 1/4 | c | Fresh Lime Juice |
| 6 | tb | Orange Juice |
| 1 | ts | Freshly Ground Black Pepper |
| 1 | ts | Salt |
| 1 | Scotch Bonnet Pepper, Seeded and Finely Chopped |
INSTRUCTIONS
In a large mixing bowl, combine all the ingredients, stir well, and cover. Refrigerate at least 2 hours to marinate the ingredients. Serve cold as a side dish or appetizer. The Sugar Reef Caribbean Cookbook. Typed by Syd Bigger. Recipes sent to me from Bill, wight@odc.net
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