Scorched Conch Salad Recipe

Scorched Conch Salad Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 lbs: Diced Conch Meat,
1 small: Tomato, Diced
1: Cucumber, Peeled and Diced
1 small: Red Onion, Finely Chopped
1/4 cup: Fresh Lime Juice,
6 tbsp: Orange Juice,
1 tsp: Freshly Ground Black Pepper,
1 tsp: Salt,
1: Scotch Bonnet Pepper, Seeded and Finely Chopped

Directions:

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.


Source from luhu.jp