LaMonica Fine Foods

Cozumel Conch Salad


Preparation Time: 30 Minutes

Makes 4 Servings


1-2 cans 6.5 oz LaMonica Scungilli

2 stalks celery, diced

2-3 limes

3 tbsp extra virgin olive oil

2 large tomatoes, cut into eighths

3 tbsp Old Bay Seasoning

1 medium onion, diced

3 tbsp balsamic vinegar

1-2 Jalepeno peppers, diced

1 green pepper, diced

1 yellow pepper, diced

1 red pepper, diced


Mix tomatoes, peppers, celery, olive oil and vinegar together. Sprinkle with seasoning. Add Scungilli pieces. Squeeze lime juice over mixture. Pour into a plastic bowl with a lid, store overnight in the refrigerator. Serve over bed of greens, with crackers or warm bread on the side. Mixture will hold for 5 days under refrigeration.

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