SC - Conch
Christine A Seelye-King
mermayde at juno.com
Fri Mar 3 16:29:27 PST 2000
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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