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Salads Misc
Salads
8 0z. Conch
6 tbsp. Fresh Lime Juice
1 ripe tomato, peeled, seeded and diced
1/4 cub diced red onion
1 cucumber, peeled, seeded and diced
1/2 ea. - red, green, and yellow peppers, cleaned and diced
3 pieces hot chiles, minced
2 pieces garlic cloves, minced
1 cup chopped celery
1/2 cup chopped parsley
3 tbsp olive oil
Salt and Pepper to Taste
Pound
the conch with a meat mallet to tenderize. Cut into 1/4 cubes and put into a
non-reactive dish. Add lime juice to Conch. Add all of the diced vegetables and
salt and pepper. Mix. Cover and let the conch and vegetables marinate in
refrigerator for 45 minutes. Just before serving, add frew dashes of hot sauce
to dish and toss once more. Serve on lettuce leaves
We are born for co-operation, as are the feet, the hands, the
eyelids and the upper and lower jaws.