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
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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