Test Duplicate 10

Ingredients

2 cans (29 oz each) scungilli (conch), drained, rinsed, and sliced into bite-sized pieces
2 stalks celery, thinly sliced
1 medium red bell pepper, diced small
1/2 small sweet onion (or red onion), finely chopped
1/4 cup black olives, pitted and halved
3–4 pickled cherry peppers, seeds removed, chopped
1/4 cup fresh Italian parsley, chopped
2 medium lemons (zest of 1, juice of both)
1/4 cup extra-virgin olive oil
1–2 tsp Frank’s Hot Sauce (or to taste)
1/4 tsp red pepper flakes (optional, for extra heat)
Salt & freshly ground black pepper, to taste

Description

zesty, bright, and just a touch spicy. It pairs wonderfully with crusty bread, a glass of crisp white wine, or as part of a larger seafood spread

Instructions

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