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Charred Squid And Conch Buljol With "Soused" Green Figs And Tomato Chokha Coulis

Nutrition per serving    (USDA % daily values)
CAL
249
FAT
60%
CHOL
50%
SOD
19%

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Ingredients for 8 servings

2 small green bananas, peeled and cut into small chunks

2 ounces frozen or fresh, cleaned conch, finely diced (about 1/2 cup) (see Tips, below)

2 tablespoons diced red onion

1/2 celery stalk, diced

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

1/4 cup diced green bell pepper

1 pimiento pepper, seeded and diced

1/4 scotch bonnet chile, seeded and minced (wear rubber gloves)

1/2 scallion (green and white parts), finely chopped

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil

12 each squid tubes and tentacles

1/4 cup olive oil

2 dried red cayenne chiles, minced

1/2 clove garlic, mashed to paste with mortar and pestle

1/2 small red onion, diced (about 6 tablespoons)

3 scallions (white and green parts), chopped

2 cloves garlic, mashed to paste with mortar and pestle

1/4 cup extra virgin olive oil

1/4 cup fresh lime juice

1/4 teaspoon salt

Pinch freshly ground black pepper

2 1/2 medium beefsteak tomatoes

1 clove garlic, minced

1/2 teaspoon chopped fresh shado beni (See Tips, below)

1 1/2 teaspoons diced onion

1 1/2 teaspoons olive oil

1/8 teaspoon salt

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper