Seviche of Conch Salsa
Ingredients
- Conch - 8 ounces (alt. peeled shrimp)
- Lime Juice - 1/4 cup (juice of 3 limes)
- Lemon Juice - 1/4 cup (juice of 1 lemon)
- Garlic Clove - 1, diced
- Extra-Virgin Olive Oil - 2 tablespoons
- Papaya - 1/4 cup, diced
- Red Onion - 1/4 cup, minced
- Scallions - 6 to 8, sliced
- Fresh Cilantro - 1 tablespoon, chopped
- Lime Juice - 1/4 cup (juice of 3 limes)
- Lemon Juice - 1/4 cup (juice of 1 lemon)
- Extra-Virgin Olive Oil - 1 tablespoon
Instructions
Cut the conch lengthwise and chop (if using shrimp, chop). In a non-aluminum bowl, combine the lime juice, lemon juice, garlic, and olive oil. Add the conch; mix well. Cover and marinate in the refrigerator for 24 hours, stirring occasionally.
Drain the conch and discard the marinade. Put the conch in a non-aluminum bowl with the remaining ingredients and toss to combine. Cover and chill until ready to serve.
