Smoked Conch Cerviche/Salad

Discussion in 'Non-fish Seafood' started by dogman60, Aug 15, 2016.

  1. dogman60

    dogman60 Fire Starter

    Here is a smoked treat that you don't often see in seafood recipies or commercially retailed. Whole Conch (konk) smoked and sliced into a cerviche or salad . Goes with most beast feast fare and guests love it.
    When prepared correctly it does not chew like a tennis ball and has a very mild sweet taste . I like to hot smoke at 190 in a MES using alder .
    Simple: coat a light dust of your favorite rub each side and place into
    Smoker rolling with alder smoke for 1.5 hours . You are flavoring not curing or cooking . Remove when a nice
    Brown later starts showing cool in cooler or fridge. Slice thin with a fillet knife and mix your cerviche veggies and the all important fresh squezzed lime juice . Add the most important fresh cilantro generous measure and cool for a couple hours
    In cooler or fridge. It will last a week in cool storage but never last more than a day at my place ....

  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DM60, Sounds very tasty!
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That sounds & looks really good!


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