March 30th, 2009

• 2lbs Conch Meat, Diced
• 1c Rice Vinegar
• ½ c Red Vinegar
• 4ea Limes Juiced, zest from 1
• 2ea Red Onion, diced fine
• 1ea Yellow bell pepper
• 1ea Red bell pepper
• 1ea Green bell pepper
• 4ea Garlic Cloves, crushed to paste
• 2T Sugar
• Salt and Black Pepper to taste
• 6-8 Sprigs Cilantro chopped stems and all
• Hot sauce to taste

• Split, pound and dice the conch meat and set aside
• In a stainless steel bowl, place all remaining ingredients, mix well and let stand for 10 min.
• Pour mixture over the conch and mix well, and place in refrigerator for 45min before serving.
• Serve with corn chips or just eat it as a salad

Ecuadorian Conch Salad

• 1lb Conch Meat
• 1/2c Rice vinegar
• 1/4c Coconut milk
• 1/4c Lime juice
• 1/2c Orange juice

-Tadd Frye

Filed under: Club Managment, Culinary, Culinary Tips, Lindsays Tips |