Conch Salad
A refreshing and vibrant Caribbean dish that showcases fresh conch meat, citrus juices, crunchy vegetables, and a blend of spices.
Ingredients
Main Ingredients
- 1 lb Fresh conch meat Freshness is key; frozen works but fresh is best.
- 1/2 cup Lime juice Essential for flavor and tenderizing.
- 1/4 cup Orange juice Used for sweetness, optional.
- 1 cup Diced bell peppers (various colors) Adds color and crunch.
- 1 cup Diced tomatoes Adds juiciness and freshness.
- 1/2 cup Diced onions Adds sharpness and flavor.
- 1/2 tsp Salt To taste.
- 1/4 tsp Black pepper To taste.
- 1 tbsp Chopped fresh herbs (cilantro or parsley) For freshness.
- 1 tsp Hot pepper (optional) For heat, optional.
Instructions
Preparation
- Tenderize the conch meat using a meat mallet or marinate in lime juice for about 30 minutes.
- Chop the bell peppers, tomatoes, and onions into small, even pieces.
- In a large bowl, combine the tenderized conch, lime juice, and orange juice.
- Add the diced bell peppers, tomatoes, onions, salt, black pepper, and hot pepper if using.
- Mix gently to combine all ingredients well.
- Garnish with fresh herbs before serving.
Notes
Best served fresh, but can be stored in the fridge for up to 24 hours. Avoid adding citrus juice until ready to serve to keep vegetables crisp.