Conch Salad with Lime, Avocado and Cilantro |
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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 1 |
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Ingredients:
1 fresh or frozen jamaican conch |
juice of 6 limes |
1/4 cup of extra virgin olive oil, plus 2 tablespoons |
1/2 bunch of cilantro, chopped plus sprigs for garnish |
1 cup red, yellow and green peppers, diced |
2 large hothouse tomatoes, peeled and diced |
2 scallions, sliced |
1 red onion, diced |
1 chipolte chili, chopped |
1 avocado, thinly sliced, for garnish |
sliced limes, for garnish |
Directions:
1. 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
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