Ingredients
4 cups cucumbers diced
1 cup plum tomatoes
1/4 cup fresh basil
1 tblspoon lime juice
salt to taste
pepper to taste
1 tblspoon apple cider vinegar
4 cups iguana diced
1 tsp cumin
1 cup sour cream
2 tblspoon garlic minced
2 tblspoon ginger spoon minced
1/4 cup olive oil
Method
Season iguana with salt, pepper, garlic and ginger
Let sit for two hours or overnight
Saute iguana in 1/2 the amount of olive oil until golden brown
Place cooked iguana into a bowl
Add cucumber, salt, pepper, tomatoes, sour cream, cumin, apple cider vinegar, lime juice, basil and remaining olive oil.
Mix thoroughly and enjoy.