SC - Conch

[Christine A Seelye-King]

On Fri, 03 Mar 2000 15:24:23 -0600 Wajdi <a14h at zebra.net> writes:
> I would hardly call seviche raw.  Isn't that a form of acid cooking?
> wajdi

> >  We made Conch Seviche, raw conch, some colored peppers, red 
> onions, maybe some parsley, s&p, and lime juice with olive oil.  We let
it 
> sit  for at least one day, more was better, and the lime juice helped 
> to break down the conch meat.  I'm not a big fan of raw seafood, but it
did 
> help to tenderize what can be a very rubbery meat.
> >         Christianna

Well, not once it has sat for a while, but it was raw to start out with! 
And yes, the lime juice did visibly alter the outside portion of the
meat.  
Christianna
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