Bahamian Conch Salad

Bahamian Conch Salad

Ingredients

8 oz conch

10 tbsp fresh lime juice

5 tbsp fresh orange juice

1 ripe tomato, diced

1/4 cup diced onion1 cucumber peeled, seeded and diced

1/2 cup bell peppers (any color), diced

3 hot peppers (or jalapeno peppers), minced

Salt and pepper to taste

DirectionsWash conch with a mixture of lemon, salt and water. Clean the conch, remove slime, and cut into small cubes.Place in mixing bowl with remaining ingredients.Cover and let the conch and vegetables marinate in refrigerator for 15 minutes. Mix and serve.

Number of Servings: 1

Note: If this is like ceviche, I would suggest marinating the conch in the lime for about 4 hours so that it has time to "cook" the conch, then add the remaining ingredients.

She's all ours!

Yep, she's a beauty alright! After a couple of years searching we finally found the girl that was right for us. She is a 1972 Catalina 27'. She has a fixed full keel and a large enough cabin to sleep 6. We found her here in our own backyard, Dayton docks. She doesn't come with a trailer so the search is still on for that, but I feel that is okay. It gives Mark something to do in the interim. Like buying a new car, you just want to go out and test drive her. She is dry docked right now at Dayton, until spring, when Flathead lake is given a drink of water.

The dream!

The dream is to have a sailboat of our own. We would like to trailer it to Florida from our hometown of Kalispell, MT and put her in the water. From there we will set sail to the Bahamas going at our own pace. The idea is to take 1 1/2 months (which has now changed to 2 months) and just cruise, explore, fish, tan, meet the Bahamian people, and eat some of their fantastic seafood. Mark is already certified for scuba diving. I will still need to do that before we leave!