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Conch Salad

1 LB Conch finely diced

1 Onion diced

1 Green Bell Pepper diced

1 Yellow Bell Pepper diced

1 Cucumber

1 tsp Pine Island Seafood seasoning

1 tsp crushed red pepper flakes

½ tsp black pepper

½ tsp salt

½ tsp Celery seed

¼ cup key lime juice

¼ cup lemon juice

2 plum tomatoes seeded and diced (optional)

Dice conch and place in ice water for 15 minutes, then remove and strain and put in large bowl with key lime and lemon juice. Allow to soak in refrigerator while you prepare the remaining vegetables. Finely dice remaining vegetables. Peel cucumber in strips with vegetable peeler leaving about ¼ inch strips of skin. Cut cucumber lengthwise into 1/8ths, remove seeds and cut about 1/8 inch thick (they should look like small triangles). Add all of the vegetables to the conch and the juice stir and place in refrigerator for about 2 hours stirring occasionally. Serves 6

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