Conch Salad
A refreshing raw seafood dish from the Caribbean made primarily with conch, citrus, and crisp vegetables.
Ingredients
Main Ingredients
- 1 cup fresh conch, cleaned and diced Freshly harvested conch is preferred, but frozen can be used if thawed properly.
- 1 cup diced tomatoes Adds color and texture.
- 1 cup diced onions Provides crunch and flavor.
- 1 cup diced bell peppers Enhances the salad's vibrancy.
Citrus Juices
- 1 cup fresh lime juice Key for marinating and flavor.
- 1 cup fresh lemon juice Works similarly to lime.
Herbs and Seasonings
- 1 bunch fresh cilantro, chopped For added freshness.
- 1 bunch fresh parsley, chopped Enhances flavor.
- to taste salt Adjust according to preference.
- to taste black pepper Add spiciness.
- optional Scotch bonnet peppers, finely chopped For additional heat.
Instructions
Preparation
- Clean the conch by removing the dark outer skin and slicing the meat into bite-sized pieces. Tenderize the conch by lightly pounding it with a mallet.
- Dice the tomatoes, onions, and bell peppers into small, even pieces.
- Combine the conch and diced vegetables in a large bowl.
- Squeeze fresh lime and lemon juice over the mixture, and season with salt and pepper.
- Toss everything together until well combined. Adjust seasoning to taste.
Notes
Taste as you go to achieve the perfect balance of flavors. Use fresh ingredients for the best taste.