James's Conch Lime Cilantro Avocado Salad
1 x Fresh or frozen 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
Sliced limes, for garnish
Method :
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.