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Conch Recipe

  • 3 ounces conch trimmings (from the conch used below), cut into small pieces
  • 1/4  cup fresh lemon juice
  • 1/4  cup fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sugar
  • 1/4  small red onion, minced
  • 2 tablespoons chopped cilantro, including stems
  • Fine sea salt
  • Espelette pepper powder
  • 8 ounces cleaned conch (trimmings used in conch juice)
  • Fine sea salt and freshly ground white pepper
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons lemon oil
  • 1 teaspoon hot sauce
  • 2 tablespoons red onion julienne
  • 1 tablespoon finely diced tomato
  • 1 teaspoon minced jalapeno
  • 2 tablespoons cilantro julienne
  • 2 teaspoons mint julienne
  • 2 teaspoons basil julienne
  • Fine sea salt and freshly ground white pepper to taste
  • Espelette pepper powder to taste
  • 4 teaspoons fresh corn kernels
  • 4 teaspoons freeze-dried corn kernels
  • 12 micro cilantro sprouts
  • Espelette pepper powder
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 159kcal (8%)
Total Fat 11g (16%)
Saturated Fat 1g (7%)
Cholesterol 26mg (9%)
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 1g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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