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Conch

Ingredients

Steps

Nutritional Information

Dominican-Style Conch Salad

Bring large saucepan of water to a boil. Clean conch and cut into 1-inch pieces (wash hands). Place conch in bowl of food processor and pulse until finely chopped. Boil conch meat 3 minutes until 145°F; drain and set aside to cool.

Slice green onions; chop celery, cilantro, and habanero (removing membranes and seeds, if desired). Juice limes (2 tablespoons) and grapefruit (1/3 cup). Drain tomatoes and green chilies. Combine in medium bowl: conch, onions, celery, cilantro, habanero, tomatoes and green chilies, salt, and lime and grapefruit juices. Cover and refrigerate 1 hour (or overnight). Serve with plantain chips, tostones, or tortilla chips, if using.

Conch Archives - Hispanic Heritage

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