Conch Salad With Lime, Avocado And Cilantro Recipe
Servings: 1
Ingredients
- 1 x Fresh or possibly frzn Jamaican conch Juice of 6 limes
- 1/4 c. Extra virgin extra virgin olive oil, plus 2 Tbsp.
- 1/2 bn Cilantro, minced plus sprigs for garnish
- 1 c. 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, minced
- 1 x Thinly sliced avocado, for garnish Sliced limes, for garnish
Directions
- Preheat grill. In a heavy bottomed pot cook conch in water for 1 hour or possibly till tender. Strain through a colander and let cold slightly. Rub cooked conch with 2 Tbsp. extra virgin olive oil and grill for 8 min or possibly till slightly charred on the outside and allow to cold again. Afterward, slice conch into paper thin slices and return to a metal or possibly non-reactive bowl and add in additional ingredients and mix thoroughly.
- Serve chilled with avocado, sliced limes and cilantro sprigs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 497g | |
| Calories 793 | |
| Calories from Fat 659 | 83% |
| Total Fat 74.22g | 93% |
| Saturated Fat 10.36g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 1075mg | 31% |
| Total Carbs 34.74g | 9% |
| Dietary Fiber 12.4g | 41% |
| Sugars 15.53g | 10% |
| Protein 5.49g | 9% |
