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Categories:
conch olive oil tomato onion green bell pepper celery orange juice lime juice Scotch Bonnet kosher salt freshly ground black pepper
Viewed: 25 - Published at: 5 years agoIngredients
- 1 pound uncooked conch or bay scallops
- 2 teaspoons olive oil
- 1 1/2 cups chopped tomato
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1/3 cup fresh orange juice
- 1/3 cup fresh lime juice
- 1 1/2 teaspoons minced Scotch bonnet or habanero pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Method
- Place the conch between 2 sheets of heavy-duty plastic wrap, and pound to a 1/2-inch thickness using a meat mallet or rolling pin. Cut conch into 1/4-inch-wide strips. (If using scallops, heat oil in a large nonstick skillet over medium-high heat. Add scallops; cook 5 minutes, and drain.)
- Combine conch or scallops and the remaining ingredients in a large bowl; cover and chill for at least 1 hour.
