VIRGIN ISLANDS COLD CONCH SALAD RECIPE
BY CAROL M. BAREUTHER:
Cold Conch Saladby Carol M. BareutherThe Queen Conch (Strombus gigas) is a prized marine creature both for its beautiful shell and its sweet meat.
While conch is truly one of the island9;s seafood delicacies, if it is not carefully prepared it can be tough and tasteless.
Here is a good way, although a bit time consuming, to prepare conch for this delicious salad.
Yield: 24 servings
* Ingredients:d
* 5 pounds cleaned conch, cooked and dicedd
* 3 medium tomatoes, dicedd
* 3 medium cucumbers, peeled and dicedd
* 2 red onions, finely choppedd
* ¼-cup limejuiced
* Juice of 2 fresh orangesd
* 2-teaspoon ground pepperd
* 3-teaspoon saltd
* 1 red pepper (capsicum) dicedd
* 1 green pepper (capsicum) dicedd
* 2-teaspoon garlic, chopped
Method:
Combine all ingredients in a large mixing bowl, preferably while the conch is still warm,
and mix well. Refrigerate salad for at least an hour. Serve chilled.