Conch Salad with Lime, Avocado and Cilantro

• 1 fresh or frozen Jamaican conch
• Juice of 6 limes
• 1/4 cup of extra virgin olive oil, plus 2 tablespoons
• 1/2 bunch of cilantro, chopped plus sprigs for garnish
• 1 cup red, yellow and green peppers, diced
• 2 large hothouse tomatoes, peeled and diced
• 2 scallions, sliced
• 1 red onion, diced
• 1 chipolte chili, chopped
• 1 avocado, thinly sliced, for garnish
• Sliced limes, for garnish

1. Preheat grill.
2. In a heavy bottomed pot cook conch in water for 1 hour or until tender.
3. Strain through a colander and let cool slightly.
4. Rub cooked conch with 2 tablespoons olive oil and grill for 8 minutes or until slightly charred on the outside and allow to cool again.
5. Afterward, slice conch into paper thin slices and return to a metal or non-reactive bowl and add additional ingredients and mix thoroughly.
6. Serve chilled with avocado, sliced limes and cilantro sprigs

conch, olive oil, cilantro, red, hothouse tomatoes, scallions, red onion, chipolte chili, avocado

Taken from www.foodnetwork.com/recipes/conch-salad-with-lime-avocado-and-cilantro-recipe.html (may not work)