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CONCH SALAD 
1/2-1/4 lb. fresh conch meat
1 c. finely chopped fresh tomatoes
1/2 c. finely chopped cucumber
1/2 c. finely chopped green pepper
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1/2 c. minced fresh parsley
1 pinch thyme leaves (dried)
Juice of 6-8 limes
Salt, pepper, onion powder, garlic powder & Tabasco to taste

Cover conch with ice water with cubes. Leave in refrigerator at least 2 hours. Remove conch from water. Drain on paper towel and place on wooden cutting board.

Beat conch with tenderizing hammer until lacy. With sharp knife, mince conch fine. Place conch in flat dish - spread it out. Cover with lime juice. Allow to marinate in refrigerator for several hours - even overnight. (The lime juice will, in effect, cook the conch. Remove from refrigerator. Add all other ingredients, rubbing the thyme leaves between fingers as they are added.

Mix well, transferring to a larger dish if necessary. May be stored in refrigerator, covered, for 4 or 5 days.

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Reviews: 1
Jun 6, 12:38 AM
Angelo (Tennessee) says:

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