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conch salad featured

Authentic Caribbean Conch Salad

A refreshing Caribbean conch salad featuring tender conch meat marinated in citrus juices with fresh vegetables and a hint of spice. Perfect as an appetizer or light meal!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6
Course: Protein Salads
Cuisine: Caribbean
Calories: 114
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound conch meat
  • 1 regular cucumber chopped
  • 2 roma tomatoes diced
  • 1 orange juiced
  • 2 limes juiced
  • 1 lemon juiced
  • 1 medium onion finely diced
  • 1 Scotch bonnet pepper chopped (adjust to taste)
  • 1 bell pepper chopped
  • Black pepper and salt to taste
  • Fresh cilantro chopped, for garnish

Equipment

  • Large non-reactive mixing bowl
  • Meat tenderizer
  • Sharp knife
  • Cutting board

Method
 

  1. Soak conch in water and lemon juice for about 10 minutes.
  2. Wash thoroughly, removing any debris, slime, or black pieces.
  3. Cover meat with plastic wrap and pound thin with a meat tenderizer.
  4. Chop tenderized conch into bite-sized pieces.
  5. In a large non-reactive bowl, combine onions, lime juice, orange juice, lemon juice, bell pepper, tomatoes, cucumber, and conch meat.
  6. Mix until combined, then add salt and black pepper to taste.
  7. Add scotch bonnet pepper and cilantro.
  8. Cover and refrigerate for at least 10 minutes before serving.

Notes

For best results, choose fresh conch or properly thawed frozen conch. The salad will keep refrigerated for up to 2 days but is best enjoyed within 24 hours. Adjust the heat by increasing or decreasing the amount of scotch bonnet pepper. Serve well chilled.