1 lb conch
1/2 cup diced onions
1/2 cup diced cucumbers
1/2 cup diced green pepper
1/2 cup diced celery
1 minced tomato
1/2 cup lemon juice
1 lettuce leaves
1 salt & pepper to taste
Directions
Pound conch and cut into small pieces. Mix together all the
ingredients except the lettuce and place in a covered dish to
marinate for a few hours at room temperture or overnight in the frig.
Sere on crisp lettuce leaves. This is the same as Conch Cerviche
served in the Yucatan. It is great with hot rolls and beer.
Note: Acquired from Bonnie Bracey (GRWP92A) Prodigy December 29, 1991.
Servings: 1 servings
Conch Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Seafood
The History of Recipes
It is possible to follow the history of meal recipes back into the far past, in truth as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, ancient recipes were just very basic hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius created a number of scripts which described recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius informs us how the early Romans used many different aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. Later, we have a couple of interesting cookery books which date from the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are not about the indian curry that we all know today, but rather recipes for the types of food prepared for the rich. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new culinary ideas prompted a torrent in books on cookery, most of which still exist in private libraries. By the time we get to the 20th century, cooking publications were increasing in popularity mostly due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Conch Salad recipe.
