| 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”