How to make it

  • In a bowl, combine the sliced conch, shrimp, scallop and snapper. Add the cilantro, jalapeno, onion and lime and lemon juice (if the juice doesn't cover the fish, add more until it does); add a bit of salt and pepper. Cover and refrigerate for at least 6 hours, overnight is best.
  • To Serve: Stir in the cucumber, avocado, green onions and extra virgin olive oil. Serve with tortilla chips.

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    " It was excellent "
    californiacook ate it and said...
    Very nice!!! Thanks for sharing the recipe :)
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  • goodeat 8 years ago
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