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Title: Scorched Conch Salad
Categories: Seafood
Yield: 4 Servings
| 1 | lb | Diced Conch Meat |
| 1 | sm | Tomato, Diced |
| 1 | Cucumber, Peeled and Diced | |
| 1 | sm | Red Onion, Finely Chopped |
| 1/4 | c | Fresh Lime Juice |
| 6 | tb | Orange Juice |
| 1 | ts | Freshly Ground Black Pepper |
| 1 | ts | Salt |
| 1 | Scotch Bonnet Pepper, Seeded and Finely Chopped |
In a large mixing bowl, combine all the ingredients, stir well, and cover. Refrigerate at least 2 hours to marinate the ingredients. Serve cold as a side dish or appetizer.
The Sugar Reef Caribbean Cookbook.
Typed by Syd Bigger.
Recipes sent to me from Bill, wight@odc.net
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