Conch Salad with Lime, Avocado and Cilantro

  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m
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  • 1 fresh or frozen Jamaican conch
  • Juice of 6 limes
  • 1/4 cup of extra virgin olive oil, plus 2 tablespoons
  • 1/2 bunch of cilantro, chopped plus sprigs for garnish
  • 1 cup red, yellow and green peppers, diced
  • 2 large hothouse tomatoes, peeled and diced
  • 2 scallions, sliced
  • 1 red onion, diced
  • 1 chipotle chili, chopped
  • 1 avocado, thinly sliced, for garnish
  • Sliced limes, for garnish


Step 1

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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