 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A client sent me some canned conch to invent a recipe. Canned conch, what was I going to do with that? But once I opened it and found the conch to be fairly tender, I thought, why not...and why not indeed as it was good. Ingredients:
1 can conch, rinsed, drained and sliced |
4 ounces cooked small shrimp |
4 ounces small bay scallop, muscle remove and sliced in half |
6 ounces fresh snapper, bones removed and cubed |
1/4 cup chopped cilantro |
1 large jalapeno, seeded and diced |
1/2 red onion, small diced |
juice of 6 limes |
juice of 2 lemons |
salt and pepper |
to add later |
1/2 cucumber (not the seedy part) small dice |
1/2 avocado, diced |
2 green onions, halved and sliced |
2 tablespoons extra virgin olive oil |
tortilla chips, for serving |
Directions:
1. In a bowl, combine the sliced conch, shrimp, scallop and snapper. Add the cilantro, jalapeno, onion and lime and lemon juice (if the juice doesn't cover the fish, add more until it does); add a bit of salt and pepper. Cover and refrigerate for at least 6 hours, overnight is best.
2. To Serve: Stir in the cucumber, avocado, green onions and extra virgin olive oil. Serve with tortilla chips.
|
|