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Conch and Avocado Salad

This is a discussion on Conch and Avocado Salad within the The Kitchen - off the Outback Terrace Bar forums, part of the The Outback Terrace Bar category; 2 conchs 2 avocados 1 medium onions 1/2 bell pepper 3 key limes for juice ...

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  1. #1
    ABro's Avatar
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    Default Conch and Avocado Salad

    2 conchs
    2 avocados
    1 medium onions
    1/2 bell pepper
    3 key limes for juice (bottled key lime juice will work)
    1 clove gharlic
    1tsp. parsley
    1/2 tsp. oregano
    1/2 cup olive oil
    1 T. vinegar
    1tsp. salt
    1/2 tsp. curry powder
    pepper to taste
    old sour to tase
    Dice up conch. Dice onion, and bell pepper very fine. Place in bowl. Cover with oil, lime juice, vinegar, garlic, parsley, oregano, salt, pepper, curry powder, and old sour. Mix well and place in refrigerator for 1 to 4 days (the longer the better; the lime juice cooks the conch over time making it very tender). When ready to serve heap into the 2 halved avocados and serve very cold as appetizer or salad.

  2. #2
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    a very exotic dish!

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    What is old sour?

  4. #4
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    They use old sour in certain drinks, and in some recipes. I am not sure what is in it, but it is deffinently sour!

  5. #5
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    Aaron, where do you get conch and do you pound it for this dish?

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    From china town and asian supermarkets. I see live ones sometimes

  7. #7
    ABro's Avatar
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    I get my conch in Islamorada. I am not sure if they have a web site, but we just call them place an order and it is here next day. I don't pound the conch. The best thing to do is to just dice it up, and let it sit in the frige for 4 days. The citric acid from the lime juice actually cooks the conch, and it becomes more tender then a filet mingon!

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