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Scorched Conch Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, C, P
MineralsCopper, Natrium, Chromium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Diced conch meat

  2. 1 lb 454g / 16oz Tomato - diced (small)

  3. 1 Cucumber - peeled and diced

  4. 1 Red onion - finely chopped (small)

  5. 1/4 cup 59ml Fresh lime juice

  6. 6 tablespoons 90ml Orange juice

  7. 1 teaspoon 5ml Freshly ground black pepper

  8. 1 teaspoon 5ml Salt

  9. 1 Scotch bonnet pepper - seeded

  10. Finely chopped

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine all the ingredients, stir well, and cover.

  2. Refrigerate at least 2 hours to marinate the ingredients.

  3. Serve cold as a side dish or appetizer.

  4. The Sugar Reef Caribbean Cookbook.

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