Conch Salad Cocktail

Name: Conch Salad Cocktail
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons freshly ground black pepper; 1 teaspoons cayenne pepper; 59 milliliters coarsely chopped fresh cilantro; 59 milliliters coarsely chopped fresh flat-leaf parsley; 1 large jalapeño, seeded and minced; 4 Juice of limes, plus extra limes, cut into wedges, for serving; 1 Tbsp kosher salt; 59 milliliters olive oil; 1 yellow or orange bell pepper, diced; 59 milliliters red-wine vinegar; 12 servings Saltines or other white crackers for serving; 2 Tbsps minced shallots, peeled and minced; 3 mediums tomatoes, diced; 1 kilograms frozen, cleaned, and cooked conch

Conch Salad Cocktail might be just the beverage you are searching for. This recipe makes 12 servings with 68 calories, 1g of protein, and 5g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have flat-leaf parsley, red-wine vinegar, conch, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large bowl filled with cold water, thaw the conch.

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Water

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Bowl

Drain the defrosted conch then chop the conch into roughly 1/2-inch pieces and transfer to a large bowl.

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Bowl

In a small sauté pan over moderately high heat, heat the oil for 1 minute.

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Cooking Oil

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Frying Pan

Add the shallots and sauté, stirring constantly, until golden, 1 to 2 minutes.

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Shallot

Let cool.

When the oil is cool, drizzle over the conch.

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Cooking Oil

Add the tomatoes, bell pepper, jalapeño, parsley, cilantro, lime juice, vinegar, salt, black pepper, and cayenne pepper, and toss to combine. Cover and refrigerate at least 1 hour. DO AHEAD: The conch salad can be prepared ahead and stored, covered in the refrigerator, up to 1 day.

Ingredients you will need

Cayenne Pepper