Conch Salad Recipe – Nevis Style
Miss Junes Restaurant
Nevis, West Indies
November 29, 2008
Ingredients:
4 large conchs cut into cubes
1 cup diced celery
1 cup diced green pepper
1 cup diced onion
1 cup diced ripe tomatoes
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed lemon juice
1 Head Bibb Lettuce
Cooking Method:
Wash the conch in cold water, cut into cubes, place into a large serving bowl and sprinkle with the salt.
Combine the lime and lemon juices together in a small dish. Crush the hot peppers into the juices; pour over the conch adding the diced vegetables and mix gently. Adjust seasonings to taste. Spoon into salad cups or place on a bed of bibb lettuce
Serves 8 as an appetizer