Recipe courtesy of Herb Wilson
Conch Salad with Lime, Avocado and Cilantro
- Total: 1 hr 40 min
- Prep: 30 min
- Cook: 1 hr 10 min
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 chipotle 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.
