Conch Salad a Christmas Eve family favorite
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- 7lb box
- frozen "cooked" conch
- fresh lemons
- 3 c
- extra virgin olive oil
- 6 clove
- finely minced garlic
- 2 Tbsp
- oregano, dried
- salt and pepper to taste
1Thaw the frozen conch and cut into bite sized pieces. Pour into a large bowl that has a lid
2Squeeze the lemons filtering out the pits and add to the conch.
Add the remainder of the ingredients and stir.
3Place the lid on the bowl and refrigerate it for several hours to marinate, stirring the mixture several times.
4Serve cold into portion sized cups with fresh Italian bread.