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Conch Salad
Makes: 8 servings
Ingredients:
* 4 large conchs cut into cubes
* � cup dice celery
* � cup dice green pepper
* � cup dice onion
* 1 cup dice ripe tomatoes
* 1/3 cup freshly squeezed lime juice
* 1/3 cup freshly squeezed lemon
* juice
* salt to taste
* hot peppers (bird or goat) to taste
Method:
Wash the conchs in cold water, cut into cubes, place into a large serving bowl and sprinkle with the salt.
Mix the lime and lemon juices together in a small dish. Crush the hot peppers into the juices; pour over the conch adding the diced vegetables and mix gently.
Taste-test and adjust the seasonings. Spoon into salad cups or place on a bed of lettuce. Serve with a small dish of lime juice and crushed peppers on the side.
Variation:
Serve in half avocado or tomato star.
Tip:
Fresh conchs are best, but frozen conchs can be used. Special order conchs from your fish market.
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