Bahamian conch salad
Fresh conch is diced and mixed with a blend of finely chopped vegetables. It's then marinated in a citrusy mix of lime and orange juice, which "cooks" the conch in a similar way to ceviche. The result is a refreshing and zesty dish.
Ingredients
Instructions
Place the diced conch and vegetables in a mixing bowl. Add the citrus juices, minced pepper, and a pinch of sea salt. Gently toss until everything is well-coated.
Taste and adjust to your liking. Add more lime for zing, more pepper for heat.
Allow the salad to sit in the refrigerator for 30–60 minutes. This blends the flavors together beautifully and makes it even more refreshing.
If using, garnish with chopped coriander for a touch of green contrast.
Serving and presentation
Serve the salad in a chilled bowl or neatly scoop it into halved avocado shells for added flair. Pair it with plantain chips, crackers, or even a crisp white wine.
The dressing is where the magic happens. The combination of citrus juices (orange, lime, and sour orange) forms the backbone of the salad. Not only do they add zest and freshness, but they also “cook” the raw conch, enhancing its texture and flavor.
For spice enthusiasts, the minced goat pepper or Scotch bonnet brings a pleasant, fiery kick. Fair warning, though, these peppers are not for the faint of heart! If you'd rather keep things mild, finely sliced jalapeños are a gentler substitute.
Notes
Ingredients should be diced uniformly. Dice conch into small, bite-sized cubes. Aim for pieces that are about the size of a pencil eraser. Then dice the vegetables into similar-sized pieces. This ensures that no single flavor overwhelms the others.
Preparing conch
Look for fresh conch at your local seafood market or specialty Caribbean store. If fresh isn’t an option, frozen conch works well too, just make sure to thaw it completely.
Rinse the conch thoroughly under cold water to remove sand and debris. Many seafood sellers clean it for you, but it never hurts to double-check.
Conch meat can be tough, so proper tenderizing is essential. Lay the conch on a cutting board and gently pound it with a meat mallet until the texture softens. Don’t overdo it, it should be tender, not mushy.
Variations
Not a fan of conch, or simply can’t find it? Swap it out for shrimp, scallops, or even a vegan option like hearts of palm for a twist on the classic.
For a fruitier touch, add diced mango or pineapple to the base recipe. These tropical fruits complement the citrus dressing while adding a pop of sweetness.
A splash of coconut milk can mellow the heat while lending a creamy finish.