How to Make My Grandmother's Scungilli Recipe: A Zesty…
Have you tried scungilli? This easy scungilli recipe features tender conch in a lemon-garlic dressing. Perfect for summer parties—enjoy the briny goodness!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Serving bowl
- Refrigerator
- Plate
Ingredients
- 1 pound (450 g) scungilli (fresh or canned, cleaned and sliced)
- 1/2 cup (75 g) cherry tomatoes, halved
- 1/2 cup (75 g) cucumber, diced
- 1/4 cup (15 g) red onion, finely chopped
- 1/4 cup (15 g) fresh parsley, chopped
- 1/4 cup (15 g) extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- Lemon wedges, for garnish
- 3 tablespoons (45 ml) fresh lemon juice
- Zest of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
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