Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Conch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 29 oz. can of conch
- 2 Mexican or Key limes
- 1 small serrano pepper
- 4 cloves of garlic
- ½ walla walla, vadalia or another sweet onion
- 1 celery rib
- ½ red bell pepper
- ½ green bell pepper
- fresh cilantro (parsley if cilantro isn't available)
- 1 T. first press, extra virgin olive oil
- sea salt
- freshly ground pepper
Directions
Chop conch pieces into ¼ inch chunks. Squeeze the limes and place the conch in the juice.
Meanwhile, dice the vegetables into 1/8-1/4 inch pieces.
Press the garlic. Chop the parsley (or cilantro) and add the olive oil.
Salt and pepper to taste. Toss the vegetables and add to the conch and lime juice.
Chill at least 4 hours. Just before serving, toss again, pouring off excess liquid.
Pour back liquid to your own preference.
Serve with fresh gourmet crackers, dipping corn chips, or fresh tortillas.
Category:Honduran Recipes
Category:Honduran Appetizers