Wednesday, August 22, 2007

Riviera Beach Conch Salad

I have been making this for years - adapted from my squeeze's "conch"
roots -

Riviera Beach Conch Salad (Level 1)

8 conch diced up
3 medium yellow onions diced
3 tomatoes diced
3 green peppers diced
1 1/2 teaspoon worcestershire sauce
1/4 cup fresh lime juice
1/4 cup cider vinegar
1 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons olive oil
tabasco sauce to taste

Combine all ingredients in a salad bowl and refrigerate several hours
before serving.

NOTE: The acid in the citrus juice cooks the conch.