Recipe: by Bimini Bob's
Posted on July 24 2009 in category: Soups and Salads

Conch Salad


EQUIPMENT NEEDED:
Stainless Steel Bowl
Rubber Spatula
Measuring Cups
Measuring Spoons
Cutting Board
French Knife
PREP TIME: 30 min.

STORAGE:

SHELF LIFE: 3 Days

DATE FILLED: 1/8/09

INGREDIENTS
Conch

Fresh Jalapenos

Tomatoes 1 Cup

1/3 Cup

1 Cup Tenderize conch and then cut conch into small dice (1/8”)
Place in plastic container and cover with lime/lemon/orange juice, mixing well
Cover and place in refrigerator while finishing recipe
Cut peppers in half, remove the seeds, and end cap.
“De-vein” celery (take away strings)
Red Peppers
Red Onions
Celery
Fresh Garlic, minced 1/2 Cup
1/2 Cup
1/2 Cup
2 tsp. 6. Dice all onions, tomatoes, peppers and celery into small pieces (1/8”).
7. Combine all ingredients in a stainless steel bowl.
8. Add conch that has been marinating
Sugar 2 tsp. 9. Mix thoroughly
Lime Juice
Lemon juice
Orange juice
Salt
White Pepper
1 Cup
1/2 Cup
¼ Cup
½ tsp
½ tsp
10. Serve with shredded lettuce and plantain chips in a martini glass

Cilantro 4 Tsp 11. Cover, Label, Date Product. Rotate in proper storage location.