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Scorched Conch Salad


Course : Seafoods
Serves: 4
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Ingredients:


1 pound diced conch meat

1 small tomato -- diced

1 medium cucumber -- peeled and diced

1 small red onion -- finely chopped

1/4 cup fresh lime juice

6 tablespoons orange juice

1 teaspoon freshly ground black pepper

1 teaspoon salt

1 medium scotch bonnet pepper -- seeded finely chopped
 

Preparation / Directions:


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.

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