Scorched Conch Salad

Recipe Ingredients

1 lb	454g / 16oz	Diced conch meat
1 lb	454g / 16oz	Tomato - diced (small)
1		Cucumber - peeled and diced
1		Red onion - finely chopped (small)
1/4 cup	59ml	Fresh lime juice
6 tablespoons	90ml	Orange juice
1 teaspoon	5ml	Freshly ground black pepper
1 teaspoon	5ml	Salt
1		Scotch bonnet pepper - seeded
		Finely chopped

Recipe Instructions

In a large mixing bowl, combine all the ingredients, stir well, and cover.

Refrigerate at least 2 hours to marinate the ingredients.

Serve cold as a side dish or appetizer.

The Sugar Reef Caribbean Cookbook.

Source:
Sunset Books

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