Conch Salad (Ensalada de Carrucho)

 

 

 

 

 

1 lb Conch (Carrucho) boiled and diced in small pieces.

4 Tsp white vinegar

6 Tsp Lime Juice (about 2 large limes)

¼ Cup Extra Virgin Olive oil

2 Garlic cloves minced

1 large white onion

2 scotch bonnet peppers diced small (Optional Hot)

½ roasted red pepper

¼ cup minced cilantro

10-12 stuffed olives

1 Tsp cappers

1 Tsp Worcestershire sauce

1 dice tomato

1 diced celery stalk

 

Mix all ingredients in a non reactive bowl (like glass or ceramic) Cover and refrigerate overnight for best results. Mix well before serving.  You could add cooked shimp, cooked octopuss to make it in to a seafood salad. Serve with mofongo, fried plantains or over greens salad.