Description
A refreshing Bahamian Conch Salad made with tender conch meat, freshly squeezed citrus juice, crisp peppers, tomato, cucumber, red onion, herbs, and optional Scotch bonnet pepper.
Ingredients
Scale
- 1 pound cleaned conch meat
- 1 large ripe tomato, seeded and finely diced
- 1/2 medium red onion, finely diced
- 1/2 green bell pepper, finely diced
- 1/2 red bell pepper, finely diced
- 1 small cucumber, seeded and finely diced
- 1/4 Scotch bonnet pepper, minced, with seeds removed
- 1/3 cup fresh lime juice
- 2 tablespoons fresh lemon juice
- 1/3 cup fresh orange juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro or parsley
- Extra lime wedges for serving
Instructions
- Rinse the cleaned conch under cold running water and pat it dry.
- Trim away any dark, tough, or rubbery sections.
- Place the conch between two sheets of plastic wrap and pound it gently with a meat mallet until tender.
- Cut the conch into small, even cubes about 1/4 inch wide.
- Seed and finely dice the tomato, bell peppers, and cucumber.
- Finely dice the red onion and chop the cilantro or parsley.
- Wear gloves, remove the seeds and membrane from the Scotch bonnet, and finely mince the desired amount.
- Add the diced conch to a glass or stainless-steel mixing bowl.
- Pour the lime, lemon, and orange juices over the conch and stir for 30 seconds.
- Add the tomato, onion, bell peppers, cucumber, Scotch bonnet, salt, and black pepper.
- Fold the ingredients together gently until evenly coated.
- Cover the bowl and refrigerate for 20 to 30 minutes.
- Stir in the chopped cilantro or parsley.
- Taste and adjust the salt, lime juice, or pepper as needed.
- Serve immediately in chilled bowls with lime wedges.
Notes
- Keep the conch and all other ingredients refrigerated until preparation begins.
- Freshly squeezed citrus juice gives the salad its brightest flavor.
- Adjust or omit the Scotch bonnet pepper to control the heat.
- Do not marinate the assembled salad overnight because the vegetables may soften and release liquid.
- Store leftovers in an airtight container in the refrigerator and eat within one day.
- Do not freeze or reheat the finished salad.
- Prep Time: 20 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Bahamian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8
- Sodium: 480
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 3
- Protein: 25
- Cholesterol: 65