Scorched conch salad
Last updated 6/12/2012 1:22:26 AM. Recipe ID 55065. Report a problem with this recipe.
Title: Scorched conch salad
Yield: 4 Servings
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
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.
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