Title: Conch Salad W Lime, Avocado and Cilantro
Categories: None
Yield: 1 Servings

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

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
on Sep 28, 1997