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.