Bahamian-Style Conch Salad
Raw conch salad is common in The Bahamas, but citrus juice does not reliably destroy foodborne pathogens. This home-cook variation gently cooks the conch, chills it promptly, and then combines it with crisp vegetables and a bright citrus dressing.
Prep
30m
Cook
10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Salad
- 400gConch Meat (finely chopped)
Poaching
- 1.2lWater
Salad
- 200gTomato (finely chopped)
- 100gOnion (finely chopped)
- 100gGreen Bell Pepper (finely chopped)
- 150gCucumber (finely chopped)
- 5gScotch Bonnet Chili (finely chopped)
- 15gFresh Coriander (finely chopped)
Dressing
- 60mlLime Juice
- 60mlOrange Juice
- 6gSalt
- 2gBlack Pepper
- 10mlHot Sauce
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a gentle simmer. Add the conch meat and cook until it reaches 63°C (145°F), then drain it well.
- 02
Spread the conch meat in a shallow dish and refrigerate promptly until thoroughly chilled.
- 03
Combine the chilled conch meat, tomato, onion, green bell pepper, cucumber, scotch bonnet chili, and fresh coriander in a chilled bowl.
- 04
Whisk the lime juice, orange juice, salt, black pepper, and hot sauce until the salt dissolves.
- 05
Pour the dressing over the salad and toss well. Cover and chill for 15 minutes, then toss once more and serve cold.
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