Recipe for Conch Salad with Lime, Avocado and Cilantro

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 x	Fresh or frozen Jamaican conch
	Juice of 6 limes
1/4 cup	Extra virgin olive oil, plus 2 tablespoons
1/2 bn	Cilantro, chopped plus sprigs for garnish
1 cup	Red yellow and green peppers, diced
2 lrg	Hothouse tomatoes, peeled and diced
2 x	Scallions, sliced
1 x	Red onion, diced
1 x	Chipolte chili, chopped
1 x	Thinly sliced avocado, for garnish

Instructions:

Instructions: 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.

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