Ensalada de Carrucho (Conch Salad
1 pound conch boiled and cut in small bite size pieces*
4 teaspoons vinegar
6 teaspoons lime juice
1/4 cup olive oil
2 garlic cloves
1 onion, large, diced
2 scotch bonnet, minced or Pique (Homemade Puerto Rican Hot Sauce) to your liking
1/2 roasted red pepper, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup cilantro, minced
8 or 10 stuffed olives
1 tablespoon capers
1 tablespoon worcestershire sauce (optional)
1 tomato, diced (optional)
1 celery stalk, diced (optional)
In large glass bowl thoroughly toss all ingredients.
Cover and refrigerate. For best flavor refrigerate overnight.
* If using fresh conch add to boiling water in medium saucepan with
1 teaspoon water and 2 smashed garlic cloves. Bring down to a simmer
and cook until tender when pierced with a fork, about 20 minutes. Drain and pat dry.
If using frozen conch, place in bowl with cold water and place in refrigerator
at least 3 hours up to overnight changing the water occasionally. Then continue with
the above boiling process.
When cutting the conch into slices remove the dark tube filled with a spongy matter
by pulling or cutting it out, as it can be gritty. There is another tube on the outside
of the body that doesn't need to be removed.
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