CONCH OR WHELK SALAD
4 servings
Trim all the orange and dark flesh from:
- 4 conchs or whelks, cut into chunks (2 cups)
Bring a large saucepan of water to a boil. Add the conch and simmer for 30 minutes. Drain.
Combine in a large bowl:
- 1 large tomato, chopped
- ½ red onion, chopped
- ½ red bell pepper, chopped
- ½ cucumber, chopped
- 1 jalapeño or habanero pepper, seeded and minced
- ¼ cup chopped cilantro
- ¼ cup lime juice
- 2 tablespoons orange juice
- 2 tablespoons olive oil
- Salt and black pepper to taste
Add the conch and toss to mix. Serve over:
- Romaine leaves