Title: Conch Salad W. Lime, Avocado & Cilantro
Categories: None
Yield: 1 Servings

1		Fresh or frozen jamaican conch
6		Limes; juice of
1/4	c	Extra virgin olive oil; plus 2 tablespoons
1/2	bn	Cilantro; chopped
		Plus sprigs for garnish
1	c	Red yellow and green peppers, diced
2	lg	Hothouse tomatoes; peeled and diced
2		Scallions; sliced
1		Red onion; diced
1		Chipolte chili; chopped
1		Thinly sliced avocado; for garnish
		Sliced limes; for garnish

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.

CHEF DU JOUR HERB WILSON SHOW #DJ9423

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Herb Wilson

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