Mangu

conch-salad

Next Dish: Karbonāde

Conch Salad is a traditional dish originating from the Bahamas and is also popular in other Caribbean regions. It primarily consists of raw conch meat, mixed with fresh vegetables such as tomatoes, onions, bell peppers, and citrus juice, typically lime or orange. The citrus juice cures the conch meat, similar to a ceviche. The dish is often served as an appetizer and is known for its refreshing and tangy flavor profile.

lime juice

orange juice

salt

lemon juice

conch meat

bell pepper

chopped tomatoes

cilantro

cucumber

dried pepper

jalapeno pepper

onion

Recipe

Ingredients:

  • 1 pound conch meat

  • 1 bell pepper, diced

  • 1 medium onion, diced

  • 2 tomatoes, diced

  • 1 cucumber, diced

  • 1/2 cup fresh lime juice

  • 1/2 cup fresh orange juice

  • 1/2 cup fresh lemon juice

  • 1 jalapeno pepper, finely chopped (optional)

  • Salt and pepper to taste

  • 1 tablespoon fresh chopped cilantro (optional)


Instructions:

  1. Clean the conch meat thoroughly and cut it into small, bite-sized pieces.

  2. Combine the diced bell pepper, onion, tomatoes, and cucumber in a large bowl.

  3. Add the chopped conch meat to the bowl.

  4. Pour the lime, orange, and lemon juice over the conch and vegetables. Stir well to combine.

  5. If using, add the chopped jalapeno pepper and stir again.

  6. Season the salad with salt and pepper to taste.

  7. If desired, sprinkle the salad with fresh chopped cilantro.

  8. Cover the bowl and refrigerate the salad for at least 2 hours before serving to allow the flavors to meld together.

  9. Serve the conch salad cold, straight from the fridge.