Conch Salad
Submitted by keniston
Fresh Bahamian-style conch salad marinated in lemon juice with crunchy cucumber, bell pepper, celery, and tomato. No cooking required, just chill and serve.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
8 hrsIf you’ve ever sat at a beachside shack in the Bahamas watching someone chop conch salad right in front of you, this recipe brings that feeling home.
Pounded conch gets diced and tossed with cucumber, green pepper, celery, onion, and tomato, then bathed in fresh lemon juice that gently “cooks” the conch as it marinates.
No stove, no oven, no heat at all.
Just chop, mix, and let time do the work.
A few hours on the counter or an overnight rest in the fridge and you’ve got a bright, crunchy, briny salad that begs for cold beer and warm rolls.
Kitchen Tips
- Pound the conch well before dicing. The lemon juice marinade tenderizes, but starting with pounded meat gives you a much better texture.
- Cut all the vegetables into a uniform small dice so every bite is balanced.
- The longer it marinates, the more tender the conch becomes. Overnight in the fridge is ideal if you have the time.
- Add a minced Scotch bonnet pepper if you want authentic island heat.
Ingredients
Directions
Pound conch and cut into small pieces.
Mix together all the ingredients except the lettuce and place in a covered dish to marinate for a few hours at room temperature or overnight in the refrigerator.
Serve on crisp lettuce leaves.
This is great with hot rolls and beer.
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