Conch Salad

Name: Conch Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 lb conch meat, finely diced; 1/4 cup fresh lime juice; 1/4 cup fresh orange juice; 1/2 cup red onion, finely diced; 1/2 cup red bell pepper, finely diced; 1/2 cup cucumber, finely diced; 1/2 cup tomato, finely diced; 2 tbsp fresh cilantro, chopped; 1/2 Scotch bonnet pepper, minced; 1/2 tsp salt; 1/4 tsp black pepper

A refreshing Bahamian appetizer of tender conch, citrus-marinated and mixed with fresh vegetables.

30 minMediumServes 4180 cal/serving

CaribbeanAppetizerNo-CookStandard

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Ingredients

1 lb conch meat, finely diced
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/2 cup red onion, finely diced
1/2 cup red bell pepper, finely diced
1/2 cup cucumber, finely diced
1/2 cup tomato, finely diced
2 tbsp fresh cilantro, chopped
1/2 Scotch bonnet pepper, minced
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Place 1 lb finely diced conch meat in a bowl and pour 1/4 cup fresh lime juice over it. Let marinate for 45 minutes to safely denature the protein.
2

Add 1/4 cup fresh orange juice to the conch and let sit for another 15 minutes.
3

Drain excess liquid and add 1/2 cup finely diced red onion, 1/2 cup finely diced red bell pepper, 1/2 cup finely diced cucumber, and 1/2 cup finely diced tomato.
4

Stir in 2 tbsp chopped fresh cilantro and 1/2 minced Scotch bonnet pepper.
5

Season with 1/2 tsp salt and 1/4 tsp black pepper to taste.
6

Serve immediately as a refreshing appetizer.

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Questions

How much time should I plan for Conch Salad?

As written, 30 minutes: 30 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 1, 45 minutes. That wait sits outside the stated prep and cook times, so plan around it.

How long should Conch Salad marinate?

Step 1 reads: "Let marinate for 45 minutes to safely denature the protein." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for Scotch bonnet in Conch Salad?

The entry for Conch Salad calls for 1/2 Scotch bonnet pepper, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

How hot is Conch Salad?

Yes, it is properly hot. The heat in Conch Salad comes from 1/2 Scotch bonnet pepper, minced. For a milder plate, remove the seeds and ribs from the Scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Conch Salad?

One serving (the recipe makes 4) is about 180 calories, with 22 g protein, 8 g carbohydrate and 6 g fat, plus 1 g fiber and 520 mg sodium.

Which part of Conch Salad can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 45 minutes: "Let marinate for 45 minutes to safely denature the protein." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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