3 pounds conch, skinned, finely diced
(cooked diced lobster may be used instead)
2 hot red peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 green peppers, finely chopped
1 small cucumber, peeled and finely diced
2 firm, ripe tomatoes, finely diced
1/2 cup fresh lime juice or lemon juice
Salt to taste.
The conch has to be prepared by
using two large bowls of salt water. Wash conch thoroughly in first
bowl. Dice finely and put into second bowl to soak for about 30
minutes; drain. Combine all ingredients in medium mixing bowl. Allow
mixture to marinate 30 minutes to 1 hour in refrigerator. Serve cold
on lettuce leaves.
Yields 8 to 10 servings |
