Recipe courtesy of Herb Wilson

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.

My Private Notes

Name: Conch Salad with Lime, Avocado and Cilantro
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H40M0.000S
Cuisine: caribbean
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